A Delicious Delight for Everyone!
Poke cakes are the perfect treat to indulge in, especially when you have a big group to feed. They are moist, flavorful, and require no fancy icing or special pan. And let me tell you, this Toffee Butterscotch Poke Cake is a real winner! It combines two of my all-time favorite flavors: rich butterscotch and delightful toffee. It’s a match made in dessert heaven!
When I headed to the grocery store to get the ingredients for this cake, my heart sank a little when I couldn’t find my usual butterscotch sundae syrup. But hey, life is all about trying new things, right? So I picked up a bottle of bourbon butterscotch topping instead. And you know what? It turned out to be a happy accident because I ended up loving it even more than the regular kind! If you happen to come across bourbon butterscotch syrup in your supermarket, I highly recommend giving it a try. It adds depth and pizazz to this already incredible cake.
The base of the cake starts with a simple yellow cake mix. Once it’s baked, you’ll need to grab a thick wooden spoon or the end of some wooden chopsticks to poke a bunch of holes in it. And trust me, you want to poke a lot of holes. And when you think you’ve poked enough, poke some more! Then, while the cake is still warm, pour a mixture of butterscotch topping and sweetened condensed milk over the top. Pop it in the refrigerator for at least 2 hours to set. When you’re ready to serve, spread a layer of thawed Cool Whip over the entire cake and sprinkle it with toffee bits and chopped honey roasted nuts. It’s out-of-this-world delicious!
Toffee Butterscotch Poke Cake
- Makes: 15-20 slices of cake
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes
- Calories: 256
- Diet: Vegetarian
Ingredients
- 1 (15.25 oz) box yellow cake mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 (10 oz) jar butterscotch sundae syrup or ice cream topping
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) tub Cool Whip (thawed)
- 1/2 cup toffee bits
- 1 (2 oz) package honey toasted peanuts, chopped
Preparation:
- Preheat the oven to 350˚F. In a large mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Use an electric mixer on high to mix until the batter is uniform in color. Pour the batter into a 9″x13″ pan and bake for 23-25 minutes, or until a knife inserted in the center comes out clean.
- While the cake is baking, combine the butterscotch topping and condensed milk in a bowl and mix until smooth. Once the cake is done and still warm, use the end of a wooden spoon to poke 75-80 holes in the cake, going almost to the bottom of the pan each time if possible. Pour the butterscotch mixture over the warm cake, making sure to fill each hole with the sauce. Refrigerate the cake for 2-4 hours.
- When you’re ready to serve, spread the thawed Cool Whip over the entire cake in an even layer. Sprinkle the top with toffee bits and chopped peanuts. Cut the cake into 15-20 squares and keep refrigerated until ready to enjoy.
