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Butterscotch Poke Cake

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  • Prep 15 min
  • Total 2 hr 50 min
  • Servings 12
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Classic butterscotch flavor with a twist! A buttery yellow cake poked with sweet butterscotch pudding and topped with whipped topping and toffee.
By Betty Crocker Kitchens
Updated Sep 7, 2017
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Ingredients

Cake

Filling

  • 1 box (4-serving size) Jell-O™ butterscotch-flavor instant pudding & pie filling mix
  • 2 cups cold milk

Topping

  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1/4 cup toffee bits

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking with paper towel.
  • 4
    In medium bowl, beat Filling ingredients with whisk about 2 minutes or until thick. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
  • 5
    When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle toffee bits over top. Cut into 4 rows by 3 rows. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    In a poke cake, after baking, holes are poked and a variety of fillings poured over the top such as gelatin, pudding, sweetened condensed milk or fruit puree; then it’s topped with your favorite topping.
  • tip 2
    Be sure to poke the cake about 50 to 60 times so there is plenty of filling in the cake!

Nutrition

Nutrition Facts are not available for this recipe
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