Craving a decadent dessert? Try our easy Toffee Butterscotch Poke Cake recipe! Made with a moist yellow cake base, infused with butterscotch and sweetened condensed milk, and topped with fluffy Cool Whip, toffee bits, and chopped peanuts. Perfect for potlucks, parties, or a sweet ending to any meal.

Are you craving a decadent dessert that’s easy to make and guaranteed to impress? Look no further than this irresistible Toffee Butterscotch Poke Cake. With its moist yellow cake base infused with butterscotch and sweetened condensed milk, topped with a fluffy layer of Cool Whip and crunchy toffee bits, this dessert is sure to become a favorite for any occasion. Let’s dive into the recipe and explore why this Toffee Butterscotch Poke Cake deserves a spot in your baking repertoire.
Recipe Overview:
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
- 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:
- Preheat oven to 350˚F.
- Combine cake mix, eggs, water, and oil in a large mixing bowl. Mix until uniform in color.
- Pour the batter into a 9”x13” pan and bake for 23-25 minutes or until a knife inserted in the center comes out clean.
- While the cake is baking, combine butterscotch syrup and condensed milk until smooth.
- Using the end of a wooden spoon, poke 75-80 holes in the warm cake, almost to the bottom of the pan each time.
- Pour the butterscotch mixture over the warm cake, ensuring each hole gets filled with sauce.
- Refrigerate the cake for 2-4 hours.
- When ready to serve, spread Cool Whip over the entire cake in an even layer.
- Top with toffee pieces and chopped peanuts.
- Cut into 15-20 squares to serve and keep refrigerated after making.
Why You’ll Love This Cake:
Easy Preparation:
This recipe utilizes a boxed cake mix, making it incredibly convenient to whip up in no time. With simple steps and readily available ingredients, even novice bakers can achieve delicious results.
Irresistible Flavor Combination:
The combination of butterscotch, sweetened condensed milk, and toffee creates a symphony of flavors that will tantalize your taste buds. Each bite offers a perfect balance of sweetness and richness.
Versatile Dessert Option:
Whether you’re celebrating a special occasion or simply craving a sweet treat, this Toffee Butterscotch Poke Cake fits the bill. It’s versatile enough to serve at potlucks, birthday parties, or as a comforting dessert after a family dinner.
Tips for Success:
- Ensure the cake is warm when poking the holes to allow the butterscotch mixture to penetrate evenly.
- Don’t skimp on chilling time; refrigerating the cake allows the flavors to meld together for a more delicious result.
- Customize the toppings to suit your preferences; consider adding chocolate shavings or caramel drizzle for extra indulgence.
FAQs:
Can I use homemade cake batter instead of a boxed mix?
Absolutely! Feel free to use your favorite homemade yellow cake recipe as a substitute for the boxed mix. Just ensure it yields enough batter for a 9”x13” pan.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Simply cover it tightly with plastic wrap and store it in the refrigerator until ready to serve.
Can I use different toppings instead of toffee and peanuts?
Of course! Get creative with your toppings. Consider using chocolate chips, crushed cookies, or even fresh fruit for a unique twist.
How long will this cake last in the refrigerator?
This cake will keep well in the refrigerator for up to 3-4 days when stored in an airtight container.
Can I freeze leftovers?
While it’s best enjoyed fresh, you can freeze individual slices of the cake for up to 1 month. Thaw in the refrigerator overnight before serving.
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