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Kentucky Butter Poke Cake
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Prep Time:
25 minutes
Total Time:
2 hours 40 minutes
Indulgent Kentucky Butter Cake with buttermilk, cream cheese glaze, almonds.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup buttermilk
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 2 eggs
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup milk
  • 1 1/2 cups sliced almonds, toasted
Instructions:
  • Preheat oven to 350°F and generously coat the bottom of a 13x9-inch pan with cooking spray.
  • In a spacious bowl, use an electric mixer on medium speed to beat the Cake ingredients for 2 minutes, making sure to scrape the bowl occasionally. Transfer the batter into the pan.
  • Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean. Then, place the pan on a cooling rack.
  • In a medium microwavable bowl, use an electric mixer to beat 8 oz cream cheese and butter on medium-high speed until smooth. Mix in vanilla, then add powdered sugar gradually on low speed until frosting is creamy. Blend in milk. Microwave uncovered on High for 30 to 50 seconds until the consistency is smooth and pourable.
  • Using a fork, gently poke holes almost to the bottom of the warm cake about every 1/2 inch. Drizzle 1 cup of the glaze over the cake. Allow it to sit for 10 minutes. Mix almonds into the remaining glaze, and spread it over the top of the cake. Chill for 1 hour and 30 minutes, or until the topping sets. Keep the cake covered in the refrigerator until serving.

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