Make this simple Butterscotch Poke Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix in a 13x9-inch pan. Quick to prepare and topped with sweet butterscotch pudding, whipped topping, and toffee, it’s a delicious twist on a classic dessert—perfect for feeding a crowd at your next gathering.
These simple ingredients create an easy Butterscotch Poke Cake recipe with moist yellow cake, creamy pudding filling, and a sweet toffee finish.
Yellow Cake Mix: This is the base of the cake, giving it classic yellow cake flavor, sweetness, and a moist texture.
Eggs: Eggs help bind the batter together and give the cake structure as it bakes.
Butterscotch Instant Pudding and Pie Filling Mix: Mixed with cold milk, this creates the signature sweet, rich butterscotch flavor and creamy filling in the poke cake.
Whipped Topping: Whipped topping adds a creamy layer that tops the butterscotch filling.
Toffee Bits: These add a little crunch and extra buttery caramel flavor on top.
Other Ingredients You’ll Need: Milk, butter.
Here are the simple steps for making this Butterscotch Poke Cake. See the full recipe for complete instructions.
Prepare your pan by spraying it generously, which will allow your finished cake to release flawlessly. Create a smooth, uniform batter by mixing your cake ingredients thoroughly. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
After your cake has cooled for 5 minutes, you can start poking your holes. A wooden spoon handle works best. Aim for more holes than less.
Pour the pudding layer over the cake right away so it evenly fills the holes.
Chilling the cake will allow it to fully absorb the pudding filling. Top with whipped topping and toffee bits before serving!
Follow these tips for storing this Butterscotch Poke Cake.
Cover the cake loosely with plastic wrap or store individual pieces in a covered container for up to 3 days. If using plastic wrap, insert toothpicks into the cake to prevent the wrap from touching the frosting.
Heat oven to 350°F. Spray a 13x9-inch pan with cooking spray.
In a large bowl, beat Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour into the pan.
Bake 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a cooling rack for 5 minutes.
With the handle of a wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to the bottom of the cake every 1/2 inch, wiping the spoon handle occasionally to reduce sticking.
In a medium bowl, beat Filling ingredients with a whisk for about 2 minutes or until thick.
Immediately pour the pudding over the cake; spread evenly over the surface, working back and forth to fill the holes. (Some filling will remain on top of the cake.) Refrigerate about 2 hours or until completely chilled.
When ready to serve, drop whipped topping by spoonfuls over the cake; spread evenly. Sprinkle toffee bits over the top. To serve, cut into 4 rows by 3 rows.
In a poke cake, holes are poked in the baked cake 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.
