Toffee Butterscotch Poke Cake


Toffee Butterscotch Poke Cake: A Sweet Symphony of Flavors


Imagine sinking your fork into a decadent, moist cake, oozing with rich butterscotch and toffee flavors that dance on your taste buds. If that sounds like a slice of dessert heaven, then you’re in for a delightful treat! Today, we’re going to delve into the world of indulgence with our Toffee Butterscotch Poke Cake recipe.


Poke cakes are the epitome of simplicity and indulgence, making them a beloved choice for dessert lovers everywhere. This particular creation takes a classic yellow cake to the next level, transforming it into a luscious masterpiece that’s perfect for any occasion, from family gatherings to potluck dinners and beyond.


Our Toffee Butterscotch Poke Cake is a delightful twist on traditional poke cakes. It combines the buttery richness of butterscotch with the sweet, crunchy goodness of toffee bits. The result? A dessert that will leave your guests begging for the recipe and coming back for seconds (or thirds!).


Without further ado, let’s dive into the details of this delectable Toffee Butterscotch Poke Cake recipe. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find that creating this dessert is a breeze, and the rewards are absolutely worth it.


Toffee Butterscotch Poke Cake Recipe:




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 oven to 350˚F. Combine cake mix, eggs, water, and oil in a large mixing bowl. Mix with an electric mixer on high until uniform in color. Pour into a 9”x13” pan. Bake for 23-25 minutes or until knife inserted in center comes out clean.

While cake is baking combine butterscotch and condensed milk until smooth. Using the end of a wooden spoon poke 75-80 holes in the warm cake, going almost to the bottom of the pan each time if possible. Pour butterscotch mixture over the warm cake, taking care each of the holes gets filled with sauce. Refrigerate for 2-4 hours.

When ready to serve top spread Cool Whip over the entire cake in an even layer. Top with toffee pieces and chopped peanuts. Cut into 15-20 squares to serve. Keep refrigerated after making.



Pro Tips For Success :


1. Be sure to let the cake cool completely in the refrigerator after adding the filling. This allows the flavors to meld and the cake to set properly.


2. You can customize this cake by adding chopped nuts or a drizzle of caramel sauce for even more decadence.


3. If you can’t find toffee bits, you can make your own by crushing toffee candy bars.


Nutrition Facts:


Serving Size: 1 slice (assuming 12 slices per cake)

Calories: 420

Total Fat: 16g

Saturated Fat: 6g

Cholesterol: 35mg

Sodium: 390mg

Total Carbohydrates: 66g

Dietary Fiber: 1g

Sugars: 45g

Protein: 5g

Note: Nutrition facts may vary depending on the specific brands of ingredients used.




Toffee Butterscotch Poke Cake is a dessert that combines the simplicity of a poke cake with the irresistible flavors of toffee and butterscotch. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this cake is sure to please. With our easy-to-follow recipe and pro tips, you can create a dessert that’s not only delicious but also impressive.





➤That’s it, all you have to do is Enjoy !


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