Prep time: 2 hrs 30 mins | Cook time: 25 mins | Yield: 15-20 slices of cake
Decadent and delightful! This Butterscotch Toffee Poke Cake is a must-try! Who said that Butterscotch sundae is only for ice cream?
I love this awesome cake. It is drenched in butterscotch mixture topped with crunchy toffee bits and some chopped nuts. This cake is one of the best poke cakes you’ll ever make! It’s the perfect cake for parties, potlucks, or picnics. Light cake with butterscotch and whipped topping. It is like ice cream in a cake form!
INGREDIENTS
3 eggs
1 (15.25 ounces) box of yellow cake mix
1 c. water
1/3 c. vegetable oil
1 (14 ounces) can sweetened condensed milk
1/2 c. toffee bits
1 (16 ounces) tub Cool Whip (thawed)
1 (2 ounces) package honey toasted peanuts, chopped
1 (10 ounces) jar butterscotch sundae syrup or ice cream topping
How to make Toffee Butterscotch Poke Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a large mixing bowl, place the cake mix, eggs, water, and oil. Beat using an electric mixer on high until the mixture’s color is uniform. Then, pour this into a 9 x 13-inch pan.
Step 3: Place in the preheated oven and bake for about 23 to 25 minutes or until a knife inserted in the center of the cake comes out clean.
Step 4: In the meantime, whisk the butterscotch and condensed milk until smooth.
Step 5: Take the cake out of the oven when done and poke about 75 to 80 holes in the warm cake using the end of a spoon, going almost to the bottom of the pan each time.
Step 6: Over the warm cake, pour the butterscotch mixture, filling each hole with the sauce. Place the cake in the fridge for at least 2 to 4 hours until set.
Step 7: On the entire cake, evenly spread the Cool Whip and top with pieces of toffee and some chopped nuts. Then, slice the cake into 15 to 20 squares. Serve and enjoy!
Ingredients
- 3 eggs
- 1 (15.25 ounces) box of yellow cake mix
- 1 c. water
- 1/3 c. vegetable oil
- 1 (14 ounces) can sweetened condensed milk
- 1/2 c. toffee bits
- 1 (16 ounces) tub Cool Whip (thawed)
- 1 (2 ounces) package honey toasted peanuts, chopped
- 1 (10 ounces) jar butterscotch sundae syrup or ice cream topping
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a large mixing bowl, place the cake mix, eggs, water, and oil. Beat using an electric mixer on high until the mixture’s color is uniform. Then, pour this into a 9 x 13-inch pan.
Step 3: Place in the preheated oven and bake for about 23 to 25 minutes or until a knife inserted in the center of the cake comes out clean.
Step 4: In the meantime, whisk the butterscotch and condensed milk until smooth.
Step 5: Take the cake out of the oven when done and poke about 75 to 80 holes in the warm cake using the end of a spoon, going almost to the bottom of the pan each time.
Step 6: Over the warm cake, pour the butterscotch mixture, filling each hole with the sauce. Place the cake in the fridge for at least 2 to 4 hours until set.
Step 7: On the entire cake, evenly spread the Cool Whip and top with pieces of toffee and some chopped nuts. Then, slice the cake into 15 to 20 squares. Serve and enjoy!
