Butterscotch Poke Cake Recipes

BUTTERSCOTCH POKE CAKE

Butterscotch Poke Cake image

Classic butterscotch flavor with a twist! A buttery yellow cake poked with sweet butterscotch pudding and topped with whipped topping and toffee.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h50m

Yield 12

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
1 cup milk
3 eggs
1 box (4-serving size) Jell-O™ butterscotch-flavor instant pudding & pie filling mix
2 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1/4 cup toffee bits

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 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.
In 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.
When 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 Facts : Calories 360, Carbohydrate 48 g, Cholesterol 70 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 28 g, TransFat 0 g

BUTTERSCOTCH POKE CAKE

Butterscotch Poke Cake image

Make and share this Butterscotch Poke Cake recipe from Food.com.

Provided by grandma2969

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

19 ounces yellow cake mix
3 ounces butterscotch pudding mix
4 large eggs
1 1/2 cups water
1/2 cup oil
14 ounces sweetened condensed milk
12 ounces butterscotch topping
8 ounces non-dairy whipped topping, thawed

Steps:

Preheat oven to 350*.
Place first 5 ingredients in large bowl. mix with electric mixer until well blended.
Spread batter in a sprayed 9x13 pan --
Bake 40-45 minutes.
Cool in pan 5-10 minutes.
Use handle of a wooden spoon to poke holes every 1 1/2" across cake.
Pour sweetened condensed milk evenly over cake.
Let cool completely.
Spread cake with butterscotch ice cream topping.
Top with cool whip --
Serve chilled.

Nutrition Facts : Calories 537, Fat 23.6, SaturatedFat 8.6, Cholesterol 82.9, Sodium 465.3, Carbohydrate 76.4, Fiber 0.8, Sugar 41.9, Protein 7.3

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