Toffee Butterscotch Poke Cake

Toffee Butterscotch Poke Cake is a rich and indulgent dessert that combines moist cake, creamy butterscotch pudding, and crunchy toffee bits for a heavenly treat. Perfect for gatherings, celebrations, or when you’re craving a sweet, decadent dessert, this poke cake is as easy to make as it is delicious. Each bite is bursting with caramelized sweetness and buttery richness, making it a guaranteed crowd-pleaser!

INGREDIENTS:

For the Cake

1 box (15.25 oz / 432 g) yellow cake mix

Ingredients required for the cake mix (eggs, oil, and water, as per package instructions)

For the Filling

1 package (3.4 oz / 96 g) instant butterscotch pudding mix

2 cups (480 ml) cold milk

For the Topping

1 container (8 oz / 225 g) whipped topping, thawed (like Cool Whip)

1/2 cup (100 g) toffee bits or crushed toffee candy bars

Optional garnish: caramel drizzle or extra toffee bits

DIRECTIONS:

Step 1: Bake the Cake

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Prepare the yellow cake mix according to the package instructions. Pour the batter into the prepared dish and bake as directed, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 2: Prepare the Pudding

While the cake is baking, whisk together the butterscotch pudding mix and cold milk in a medium bowl until smooth. Let it sit for 5 minutes to thicken.

Step 3: Poke the Cake

Once the cake is done baking, let it cool slightly, about 10 minutes. Use the handle of a wooden spoon or a similar tool to poke holes all over the cake, spacing them about 1 inch apart …