Rich, creamy, delectable.

Poke cakes make a great dessert to serve to a large group. You don’t need any icing or special pans to make poke cakes. They are moist and flavorful because of the liquid you pour over it after you have poked some holes in the cake. This poke cake is made with butterscotch, which is one of my favorite flavors. Finally, the entire thing is topped off with toffee, another favorite. This toffee butterscotch poke cake is a great choice.

Makes 15-20 slices of cake
2h 30m prep time
25m cook time
256 calories

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 with an electric mixer on high until uniform in color. Pour into a 9”x13” pan. Bake for 23-25 minutes or until knife inserted in center comes out clean.

While cake is baking combine butterscotch and condensed milk until smooth. Using the end of a wooden spoon poke 75-80 holes in the warm cake, going almost to the bottom of the pan each time if possible. Pour butterscotch mixture over the warm cake, taking care each of the holes gets filled with sauce. Refrigerate for 2-4 hours.

When ready to serve top 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. Keep refrigerated after making.