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Butterscotch Toffee Poke Cake

Butterscotch Toffee Poke Cake - Butterscotch sundae topping is not just for ice cream - it makes Poke cakes that are AMAZING !! Along with irresistible beetroot toffee, this is the perfect and EASY cake that everyone likes !!

How to Make Toffee Butterscotch Poke Cake
Simply prepare a box of yellow cake mix according to the package instructions, bake the cake, and stir the hole in it with the tip of a dull wooden spoon when it's finished.

Then pour the mixture of butterscotch sundae and sweetened condensed milk over the hole before topping the cake with a beaten topping and beetroot toffee.

I like to poke cakes because they are quick and easy to make and generally start with cake shortcuts, which are a box of cake mixes. There is no shame in people.

Fast, Easy, Make-Ahead
This cake is super fast and easy to make. I put it in the oven, roasted it, made holes and the mixture was poured, and the cake was placed in the refrigerator within 45 minutes. Very good if you need last-minute desserts.

You can also bake up to a day or two beforehand and store it in the fridge until you are ready to serve it. Poke a cake, in my opinion, is always the best after at least one night in the fridge, but hold it well for several days in the fridge.
Just add the beaten topping and toffee beets before serving.


  •  one 15.25 ounce box yellow cake mixture
  •  3 large eggs
  •  1 glass of water
  •  1/3 cup vegetable oil or canola oil
  •  12 ounces of butterscotch syrup sundae or ice cream topping
  •  half of 14 ounces of sweetened condensed milk
  •  12-ounce shake topping, thawed (I use lite)
  •  1/2 cup of beetroot toffee


  1. Preheat the oven to 350F, 9x13 inch pan lined with foil for easy cleaning, and spray with cooking spray; set aside.
  2. To a large bowl, add the cake mixture, eggs, water, oil, and mix at high speed with a hand-held electric mixer for about 2 minutes. Turn the mixture into a ready skillet and bake the cake for about 23 to 25 minutes, or put the toothpick in the center out clean.
  3. After removing the cake from the oven, using the tip of a wooden spoon, pierce about 75 holes evenly over the surface of the cake, piercing almost to the bottom of the cake; set aside.
  4. To a medium bowl, add a sprinkling of butterscotch, sweetened condensed milk, stir until smooth, and pour slowly and evenly over the surface of the cake. Run the spatula back and forth as needed on the surface of the cake to push the mixture soaking into the hole.
  5. Cover the cake and place it in the refrigerator for at least 2 hours, or until it is cold. For additional choices, note that the cake will be stored in the refrigerator for several days before serving.
  6. Before serving, spread the topping evenly over the cake, sprinkle with beetroot toffee, and serve. The cake will remain airtight in the refrigerator for up to 5 days, noting that the cake may become softer as time goes by.
This recipe is inspired by averiecooks

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