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Toffee Butterscotch Poke Cake

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Discover the joy of making and serving our Toffee Butterscotch Poke Cake, a delightful dessert perfect for any gathering. This cake combines the rich, comforting flavors of butterscotch and toffee, topped with a unique bourbon butterscotch twist. It’s a simple yet irresistible treat that’s always moist and bursting with flavor, thanks to the ingenious method of infusing the cake with a delicious liquid mixture. This no-fuss dessert, made with easily available ingredients, is sure to be a crowd-pleaser!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes + 2-4 hours chilling
Yield: 15-20 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients:

  • 1 (15.25 oz) box yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 (10 oz) jar butterscotch sundae syrup or ice cream topping (bourbon butterscotch topping recommended)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (16 oz) tub Cool Whip, thawed
  • 1/2 cup toffee bits
  • 1 (2 oz) package honey toasted peanuts, chopped

Preparation:

  1. Preheat your oven to 350˚F (175˚C). In a large mixing bowl, combine the cake mix, eggs, water, and oil. Mix with an electric mixer on high until the batter is uniform in color.
  2. Pour the batter into a greased 9”x13” baking pan. Bake for 23-25 minutes or until a knife inserted in the center comes out clean.
  3. While the cake is baking, mix the butterscotch syrup and condensed milk until smooth. Once the cake is out of the oven and still warm, use the end of a wooden spoon to poke 75-80 holes throughout the cake, going almost to the bottom of the pan.
  4. Gently pour the butterscotch mixture over the cake, ensuring that each hole is filled with the sauce. Refrigerate the cake for 2-4 hours to allow the flavors to meld.
  5. Before serving, evenly spread Cool Whip over the cake and sprinkle with toffee bits and chopped peanuts.
  6. Cut the cake into 15-20 squares for serving. Keep refrigerated.

Nutrition Facts: (Approximate per serving, based on 20 servings)

  • Calories: 350
  • Total Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 40mg
  • Sodium: 220mg
  • Total Carbohydrates: 53g
  • Dietary Fiber: 0g
  • Sugars: 38g
  • Protein: 5g

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