Butterscotch poke cake is an incredible cake perfect for butterscotch lovers! Starts with a cake mix & has butterscotch chips & pudding mix included!
There’s plenty of delicious butterscotch flavor in every slice. From the butterscotch flavored pudding mixture to the butterscotch whipped cream on top, this sweet dessert is heavenly and well balanced. Serve it up at your next party or barbecue and watch how fast the compliments start rolling in.
Easy Butterscotch Cake
This butterscotch pudding poke cake really is the easiest cake to prepare. Made with boxed cake mix and a few other ingredients we get a lovely chilled dessert that is perfect for summer. If you need a dessert that’s different and welcoming, then this one is it because it is so hard to resist and so unique too.
Why You’ll Love This Recipe
- Minimal ingredients. You’ll need less than a dozen ingredients from start to finish with this cake and that includes cake base, pudding layer, and homemade whipped cream on top too!
- Can be made ahead. This is a cake best served chilled which means making it ahead is ideal. Prep it the day before you want it and it’ll be perfect.
- Simple steps. This recipe is great for novice bakers or even kid chefs. Just some mixing and light baking are required, along with a little patience for the cake to cool and chill.
Butterscotch Poke Cake Ingredients
For the cake, you will need:
Cake Mix: You will need (1) 15.25 ounce sized box of yellow cake mix for the base of this poke cake recipe.
Water: Add in1 cup of water to moisten the cake mix.
Oil: By adding in 1/2 cup of olive oil or any other vegetable oil of choice, you will give the cake the fats needed to stay moist and tender.
Eggs: Use 1 egg to bind the cake together and to help with the leavening and texture.
For the filling, you will need:
Butterscotch Chips: Use 1/2 cup of butterscotch chips to get the filling nice and flavored.
Pudding Mix: You will want to use a single 3.4 ounce sized box of instant Butterscotch or French vanilla flavored Jello pudding mix (just the dry stuff) but plain vanilla will work fine too.
Milk: Use 2 cups of milk to bring the filling together to the perfect consistency.
For the Whipped topping, you will need:
Heavy cream: Make your own whipped cream using 1 cup of heavy cream.
Powdered sugar: 3 tablespoons of powdered sugar will sweeten the whipped cream so that it pairs beautifully with our cake.
Butterscotch chips: Use 1/3 cup of finely chopped butterscotch chips so that there is plenty to scatter throughout the whipped cream. Note that I measured 1/2 cup of whole chips and then chopped them to get the needed 1/3 cup measurement.
How to Make Butterscotch Poke Cake
Preheat your oven to 350 degrees F.
Grease the inside of a 9×13 baking dish. I like to use butter because it adds a nice crust but you can use butter, oil, or cooking spray as desired.
Pour the dry cake mix into a large mixing bowl and then add in the water, oil, and eggs.
Mix together until well combined and then stop as soon as all of the ingredients are well incorporated.
Pour the batter into your prepared baking dish and bake for 28-30 minutes or until the edges look set and a toothpick can be inserted into the center of the cake and come out clean.
Allow the cake to cool completely before continuing.
Use a large straw or the back of a wooden spoon to make holes throughout the cake. I like to make rows that are 5×12.
Melt your butterscotch chips and milk in a microwave safe bowl, in 30 second increments until you can whisk it smooth.
Add in the dry butterscotch jello pudding mix and whisk well to combine.
Pour evenly over the top of the cake and spread it out evenly to cover the whole thing so that it can go into the holes you just made.
Set the cake aside to set. I placed mine in the fridge for about 30 minutes, but you can leave it in the fridge up to overnight.
Make Whipped Cream
Add your heavy cream, powdered sugar, and chopped butterscotch chips to the bowl of a stand mixer and mix together until stiff peaks form.
Chopping butterscotch chips- I wanted to have small pieces of butterscotch. I put them in my blender, pulse 3-4 times, shake it so it does not overheat, and do it again until I had the desired size of chips
Spread the whipped cream over the top of the cake.
Place the cake into the fridge until ready to serve.
Want more butterscotch?
For additional garnish ideas, you can’t go wrong with adding more butterscotch to your cake! top it off with a nice butterscotch drizzle (like the ice cream toppings) or sprinkle more butterscotch chips over the top of the whipped cream. Both would look great and taste incredible.
Butterscotch Poke Cake
- 15.25 oz Yellow Cake Mix
- 1 cup water
- ½ cup olive oil or any vegetable oil of your choosing
- 3 eggs
- ½ cup butterscotch chips
- 3.4 oz Butterscotch Jell-O pudding mix or Vanilla
- 2 cups milk
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ⅓ cup butterscotch chips chopped, I started with ½ cup of whole chips
- Preheat your oven to 350 degrees F.
- Grease a 9×13 baking dish (You can use butter, oil, or cooking spray. I use butter as it gives a nice taste to the crust)
- In a large mixing bowl, pour the Yellow cake mix, water, olive oil, and eggs.
- Mix until all ingredients are combined. I used a hand mixer, but you could do it in a stand-up mixer or with a wooden spoon. The trick is as soon as the ingredients are all incorporated, stop mixing.
- Pour the batter into the prepared 9×13 dish and bake in a preheated oven for 28 to 30 minutes. The edges are set and when inserting a toothpick in the middle it comes out clean.
- Let the cake cool completely.
- With a large straw or the back of a wooden spoon, make holes throughout the cake. I like to make 5 rows by 12.
- In a microwavable safe bowl, melt your butterscotch chips, and milk. Be careful, you don’t want to overheat the milk. So, I use my microwave at 50% powder and mix in 30 seconds increments.
- Once the butterscotch is all melted and mixed with the milk, you will have butterscotch milk, add the Vanilla Jell-O pudding. Whisk it together.
- Pour evenly over the cake.
- With an offset spatula spread so it can go into every hole.
- Set aside until it sets. I put mine in the fridge for 30 minutes, but you can leave it in the fridge overnight.
MAKING THE WHIPPED CREAM
- In a clean bowl of a stand-up mixer, add the heavy cream, powdered sugar, and chopped butterscotch chips
- Mix until it forms stiff peaks.
- Spread the whipped cream over the cake.
- Refrigerate until ready to serve.
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Can I use cool whip instead of homemade whipped cream?
Yes, you can use a tub of storebought, thawed Cool whip (or similar brand). We personally prefer the taste of homemade whipped cream instead. ut you can use whatever you will like best or whatever is easier.
How long is leftover poke cake good for?
You can keep your poke cake well covered and stored in the fridge for up to 4 days. The cake will become moister/and or soggy if left for longer than that so it’s best enjoyed within 2 to 3 days.
Can I use a different cake mix flavor?
Yes! Use any cake mix flavor that you think would pair well with butterscotch flavors (almost anything would be great!)
Check out these other great poke cake recipes!
- KENTUCKY BUTTER POKE CAKE
- STRAWBERRY TRES LECHES CAKE
- ORANGE CREAMSICLE POKE CAKE
- FERRERO ROCHER POKE CAKE
- ULTIMATE CHOCOLATE POKE CAKE
- LEMON STRAWBERRY POKE CAKE
- BEST POKE CAKE RECIPES
- OREO POKE CAKE
- COCOA PUFFS PUDDING POKE CAKE
- FRUITY PEBBLES POKE CAKE
- PINA COLADA POKE CAKE
- CARAMEL APPLE POKE CAKE
From start to finish this butterscotch poke cake recipe is one for all the butterscotch lovers out there. Layered with flavor in every chilled slice, this is one cake that is always welcomed at any party!
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