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Butterscotch Poke Cake

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Betty Crocker Kitchens
Updated Jun 2, 2026
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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.

Butterscotch Poke Cake

  • Prep Time 15 min
  • Total 2 hr 50 min
  • Servings 12
  • Ingredients 8
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Ingredients

Cake

Filling

  • 1 box (4-serving size) butterscotch instant pudding and pie filling mix
  • 2 cups cold milk

Topping

  • 1 container (8 oz) frozen whipped topping, thawed
  • 1/4 cup toffee bits or milk chocolate toffee bits

Instructions

  • Step 
    1

    Heat oven to 350°F. Spray a 13x9-inch pan with cooking spray.

  • Step 
    2

    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.

  • Step 
    3

    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. 

  • Step 
    4

    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.

  • Step 
    5

    In a medium bowl, beat Filling ingredients with a whisk for about 2 minutes or until thick. 

  • Step 
    6

    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.

  • Step 
    7

    When ready to serve, drop whipped topping by spoonfuls over the cake; spread evenly. Sprinkle toffee bits over top. To serve, cut into 4 rows by 3 rows. Store loosely covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

Recipe Tips

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