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Kentucky Butter Poke Cake

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By Betty Crocker Kitchens
Updated Feb 3, 2021
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Part pound cake, part poke cake, Betty’s take on the Kentucky Butter Cake features an irresistible buttermilk cake, a homemade cream cheese glaze poured over top, and is finished with toasty almonds (and more glaze, of course).

Kentucky Butter Poke Cake

  • Prep Time 25 min
  • Total 2 hr 40 min
  • Servings 12
  • Ingredients 10
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Ingredients

Cake

Filling and Topping

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar
  • 1/4 cup milk
  • 1 1/2 cups sliced almonds, toasted

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
  • Step 
    3
    Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Place pan on cooling rack.
  • Step 
    4
    Immediately, in medium microwavable bowl, beat 8 oz cream cheese and the butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Beat in milk. Microwave uncovered on High 30 to 50 seconds or until smooth and thin enough to pour.
  • Step 
    5
    With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. Pour 1 cup of the glaze mixture over warm cake. Let stand 10 minutes. Stir almonds into remaining mixture, and spread over top of cake. Refrigerate 1 hour 30 minutes or until topping is set before serving. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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