Description
This Easy Toffee Butterscotch Poke Cake. Is a dream come true for dessert lovers. Imagine a moist yellow cake. Soaked in a decadent blend of butterscotch syrup. And sweetened condensed milk. Creating a gooey, irresistible center. Topped with a fluffy layer of Cool Whip, crunchy toffee bits, and honey-toasted peanuts. Each bite is a delightful mix of textures. And flavors. Perfect for any occasion. This cake is sure to impress. Your family and friends. With its simple yet indulgent charm.
Ingredients
Cake:
1 (15.25 ounces) box yellow cake mix
3 eggs
1 c water
1/3 c vegetable oil
Filling:
1 (10 ounces) jar butterscotch sundae syrup or ice cream topping
1 (14 ounces) can sweetened condensed milk
Topping:
1 (16 ounces) tub Cool Whip (thawed)
1/2 c toffee bits
1 (2 ounces) package honey toasted peanuts, chopped
Instructions
Preheat and PrepareΒ Cake:
Preheat oven to 350ΛF.
Mix cake mix, eggs, water, and oil until smooth.
Pour into a 9″13″ pan and bake for 23-25 minutes, until a knife inserted in the center comes out clean.
Make Butterscotch Mixture:
Combine butterscotch syrup and condensed milk until smooth.
Poke and Fill Cake:
Poke 75-80 holes in the warm cake with the end of a wooden spoon.
Pour butterscotch mixture over the cake, filling each hole.
Refrigerate:
Chill the cake in the refrigerator for 2-4 hours.
Top and Serve:
Spread Cool Whip evenly over the cake.
Sprinkle toffee bits and chopped honey-toasted peanuts on top.
Cut into 15-20 squares and serve. Keep refrigerated.
Notes
To make this delicious Easy Toffee Butterscotch Poke Cake gluten-free. Simply substitute the yellow cake mix. With a gluten-free cake mix. Ensure all other ingredients, like the butterscotch syrup and toffee bits. Are labeled gluten-free as well. This simple swap allows everyone. Including those with gluten sensitivities. To enjoy this indulgent dessert. Enjoy every gooey, creamy bite. Without the worry!
- Prep Time: 2 hrs 30 mins
- Cook Time: 25 mins
