Toffee Butterscotch Poke Cake
Rich, sweet, and creamy, this Toffee Butterscotch Poke Cake combines moist yellow cake with layers of butterscotch and whipped topping for an irresistible dessert.
Every once in a while, a dessert comes along that surprises you with how simple it is. This toffee butterscotch poke cake was one of those discoveries. I wanted a dessert that felt special without needing an afternoon in the kitchen. The first time I made it, my wife thought I had been working away for hours. The truth is, it took less than 30 minutes to put together, and it tasted like something straight out of a bakery case.
What I love about this recipe is how the butterscotch sauce seeps into the cake, making every bite rich and moist. The topping of whipped cream and toffee bits gives it that sweet crunch that keeps everyone coming back for seconds. It looks impressive but is one of the easiest cakes I have ever made.
When I brought this cake out for family dinner, there was complete silence at the table. Everyone was too busy eating. The plate was scraped clean before I even had a chance for a second slice. That’s when I knew this was one to keep in the recipe box permanently.
Questions You May Have About This Recipe
What kind of cake mix should I use?
A yellow or butter cake mix works best for this recipe.
Can I make this ahead of time?
Yes, this cake is perfect for making ahead. It actually tastes better after sitting in the refrigerator overnight.
Do I have to use toffee bits?
No, but they add great texture. Crushed chocolate bars like Heath or Skor also work.
Can I use homemade whipped cream instead of store bought?
Absolutely. Fresh whipped cream gives it a lighter texture, though store bought topping is fine for convenience.
How do I store leftovers?
Keep the cake covered in the refrigerator. It will stay moist for up to 3 days.
What You Need to Make Toffee Butterscotch Poke Cake
1 box yellow cake mix (plus ingredients listed on the box)
1 jar (12 ounces) butterscotch sauce
1 can (14 ounces) sweetened condensed milk
1 tub (8 ounces) whipped topping, thawed
1 cup toffee bits or crushed toffee candy bars
How to Make Toffee Butterscotch Poke Cake
Preheat your oven to 350°F. Prepare the cake mix according to the box instructions and bake in a 9×13 inch pan.
Once baked, remove the cake from the oven and let it cool for 10 minutes.
Using the handle of a wooden spoon, poke holes all over the cake.
Pour the butterscotch sauce evenly over the cake, letting it soak into the holes.
Pour the sweetened condensed milk over the top and spread gently with a spatula.
Allow the cake to cool completely.
Spread the whipped topping evenly over the cooled cake.
Sprinkle with toffee bits.
Chill in the refrigerator for at least 2 hours before serving.
Tips
Chill the cake overnight for maximum flavor and a soft, moist texture.
Add crushed pretzels for a sweet and salty version.
Try drizzling chocolate sauce over the top for a richer finish.
Use homemade whipped cream if you prefer a lighter topping.
Always store in the refrigerator for freshness.
Reader Reviews
⭐⭐⭐⭐⭐ “This cake is incredible! My husband thought I made it from scratch. So easy and so good.” Patricia H.
⭐⭐⭐⭐ “I made this for my book club and everyone loved it. Sweet, creamy, and gone in minutes.” Carol F.
⭐⭐⭐⭐⭐ “Perfect balance of flavor and texture. I used Heath bars and it was amazing.” Sandra B.
⭐⭐⭐⭐ “Simple and delicious. I made it the night before and it was even better the next day.” Linda J.
⭐⭐⭐⭐⭐ “This will be my new go-to dessert for holidays. Everyone was asking for the recipe.” Riuth T.
Printable Recipe
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Toffee Butterscotch Poke Cake
A moist yellow cake soaked in sweet butterscotch and condensed milk, topped with whipped cream and crunchy toffee bits. Easy to make and even easier to enjoy.
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 jar (12 ounces) butterscotch sauce
- 1 can (14 ounces) sweetened condensed milk
- 1 tub (8 ounces) whipped topping, thawed
- 1 cup toffee bits or crushed toffee candy bars
Instructions
- Preheat your oven to 350°F. Prepare the cake mix according to the box instructions and bake in a 9x13 inch pan.
- Once baked, remove the cake from the oven and let it cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the butterscotch sauce evenly over the cake, letting it soak into the holes.
- Pour the sweetened condensed milk over the top and spread gently with a spatula.
- Allow the cake to cool completely.
- Spread the whipped topping evenly over the cooled cake.
- Sprinkle with toffee bits.
- Chill in the refrigerator for at least 2 hours before serving.
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