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Butterscotch Poke Cake
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Prep Time:
15 minutes
Total Time:
2 hours 50 minutes
Butterscotch pudding-filled yellow cake topped with whipped cream and toffee bits.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup butter, melted
  • 1 cup milk
  • 3 eggs
  • 1 box (4-serving size) Jell-O™ butterscotch-flavor instant pudding & pie filling mix
  • 2 cups cold milk
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1/4 cup toffee bits
Instructions:
  • Preheat your oven to 350°F and generously coat a 13x9-inch pan with cooking spray.
  • Mix Cake ingredients in a large bowl with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Transfer the batter to the pan.
  • Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a cooling rack for 5 minutes. Use a wooden spoon handle (1/2 inch in diameter) to poke holes almost to the bottom of the cake every 1/2 inch, wiping the handle occasionally with a paper towel to prevent sticking.
  • In a medium bowl, vigorously whisk the Filling ingredients for about 2 minutes until thickened. Pour the mixture over the cake, spreading it evenly to fill any holes, allowing some filling to stay on top of the cake. Chill in the refrigerator for about 2 hours until firm.
  • To serve, dollop whipped topping over cake using a spoon, ensuring even distribution. Sprinkle toffee bits on top. Cut into 4x3 rows and store covered in the refrigerator.

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