Classic butterscotch flavor with a twist! A buttery yellow cake poked with sweet butterscotch pudding and topped with whipped topping and toffee.
Butterscotch Poke Cake
- Prep Time 15 min
- Total 2 hr 50 min
- Servings 12
- Ingredients 8
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/2 cup butter, melted
- 1 cup milk
- 3 eggs
Filling
- 1 box (4-serving size) Jell-O™ butterscotch-flavor instant pudding & pie filling mix
- 2 cups cold milk
Topping
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
- 1/4 cup toffee bits
Instructions
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Step1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
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Step2In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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Step3Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking with paper towel.
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Step4In medium bowl, beat Filling ingredients with whisk about 2 minutes or until thick. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
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Step5When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle toffee bits over top. Cut into 4 rows by 3 rows. Store loosely covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
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