Poke cakes are some of the best desserts for feeding a large group. There’s no icing, no special pan required, and they always turn out moist and tasty thanks to the liquid poured over the cake after poking some holes in it.
This poke cake contains one of my all-time favorite flavors: butterscotch. The entire dish is then covered with toffee, another favorite. This toffee butterscotch poke cake does not get any better than this.
When I got to the toppings department at the grocery store to get the ingredients, my heart sunk a little. They had run out of my favorite butterscotch sundae syrup. I had two options, one of which was artificially flavored, which I dislike. So I went with the only other option, a bourbon butterscotch topping.
I honestly didn’t expect to like it as much as I did. But I liked it much better than the other variety I usually buy! This is the method to use if you want to add dimension and pizazz to this (already) fantastic cake. This joyful coincidence turned out to be a fantastic complement to this recipe for me. If you have access to bourbon butterscotch syrup at your supermarket, I highly recommend it.
The cake’s basis is a simple yellow box cake mix. After baking, poke a bunch of holes in the cake using a thick wooden spoon. You might also use thick end wooden chopsticks. In either case, you’ll need a lot of them. When you believe you’ve reached your limit, add some more.
Hoverdminsite 1 Year Ago No Comments FACEBOOK Toffee Butterscotch Poke Cake
INGREDIENTS
1 yellow cake mix (15.25 oz)
3 eggs
1 cup of water
a third of a cup of vegetable oil
1 (10 oz) jar butterscotch ice cream topping or sundae syrup
1 can sweetened condensed milk (14 oz)
1 (16 oz) tub (thawed) Cool Whip
1/2 cup toffee chunks
1 (2 ounce) container chopped honey toasted peanuts
PREPARATION
Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the cake mix, eggs, water, and oil. Mix on high with an electric mixer until the color is consistent. Pour into a 9″x13″ baking dish. Bake for 23-25 minutes or until knife inserted in center comes out clean.
While the cake is baking, whisk together the butterscotch and condensed milk until smooth. Poke 75-80 holes in the warm cake using the end of a wooden spoon, going almost to the bottom of the pan each time if feasible. Pour the butterscotch mixture over the warm cake, making sure to fill each of the holes with sauce. Refrigerate for at least 2-4 hours.
When ready to serve, top with the spread. Cool Whip the cream evenly over the entire cake. Toffee chunks and chopped peanuts on top. To serve, cut into 15-20 squares. After making, keep refrigerated.
