Irresistible Toffee Butterscotch Poke Cake
Poke cakes are a true crowd-pleaser, and this Toffee Butterscotch Poke Cake is no exception. With no need for fancy icing or special pans, these cakes guarantee a moist and flavorful treat. What sets this particular poke cake apart is the divine combination of butterscotch and toffee, making it an all-time favorite.
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 and Mix:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the cake mix, eggs, water, and oil. Use an electric mixer on high speed until the mixture is 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.
- Prepare Butterscotch Mixture:
- While the cake is baking, combine the butterscotch syrup and condensed milk until smooth.
- Poke and Pour:
- Using the end of a wooden spoon, poke 75-80 holes in the warm cake, going almost to the bottom of the pan if possible.
- Pour the butterscotch mixture over the warm cake, ensuring each hole gets filled with the delectable sauce.
- Chill:
- Refrigerate the cake for 2-4 hours, allowing the flavors to meld and the cake to set.
- Top and Serve:
- When ready to serve, spread the thawed Cool Whip evenly over the entire cake.
- Sprinkle the top with toffee bits and chopped honey toasted peanuts.
- Cut the cake into 15-20 squares for serving.
- Storage:
- Keep the cake refrigerated after making to maintain its delightful texture and taste.
Indulge in the decadent fusion of butterscotch and toffee with this Toffee Butterscotch Poke Cake – a hassle-free dessert that is sure to become a favorite at any gathering. Enjoy the simplicity of preparation and the delightful combination of flavors that this cake offers.