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

TOFFEE POKE CAKE

Toffee Poke Cake image

This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.-Ms. Jeanette Hoffman, Oshkosh, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 4

Ingredients

1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch-caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
3 Heath candy bars (1.4 ounces each), chopped

Steps:

Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 404 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 322mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

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