Toffee Butterscotch Poke Cake is an ultra-moist dessert cake filled with creamy butterscotch sauce and topped with whipped topping and crunchy toffee bits — the kind of nostalgic recipe many grandmas passed down for potlucks and holidays.
Ingredients
Cake
- 1 box yellow or butter cake mix
- Ingredients listed on the cake box (eggs, oil, water)
Filling
- 1 can sweetened condensed milk
- 1 jar butterscotch topping or ice cream sauce
Topping
- 1 tub whipped topping, thawed
- 1 cup toffee bits
- Extra caramel or butterscotch drizzle (optional)
Instructions
1. Bake the Cake
Prepare and bake the cake in a 9×13-inch pan according to package directions.
2. Poke the Cake
- Let cake cool about 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake.
3. Add the Filling
Mix together:
- Sweetened condensed milk
- Butterscotch topping
Slowly pour over the cake, letting it soak into the holes.
4. Chill
Refrigerate for at least 1–2 hours so the flavors soak in.
5. Add the Topping
Spread whipped topping over the cake and sprinkle generously with toffee bits.
Drizzle with extra butterscotch sauce if desired.
