Butterscotch Poke Cake

Butterscotch Poke Cake offers a delightful twist on traditional cake, setting it apart with its rich butterscotch pudding filling. This jello poke cake is light and airy, with a tender crumb that complements the creamy filling. Each bite melts in the mouth, revealing layers of sweetness!

Prep Time10

Cook Time28

Cooling Time30

Total Time1 10

Course: Cake, Dessert, poke cake

Cuisine: American

Keyword: Butterscotch Poke Cake

Servings: servings

Calories: 262kcal

Author: Jessica & Nellie

Ingredients

15.25 oz Yellow Cake Mix
1 cup water
½ cup olive oil or any vegetable oil of your choosing
3 eggs

Cake Filling

½ cup butterscotch chips
3.4 oz Butterscotch Jell-O pudding mix or Vanilla
2 cups milk

Whipped Cream

1 cup heavy cream
3 TBSP powdered sugar
⅓ cup butterscotch chips chopped, I started with ½ cup of whole chips

Instructions

Prep: Preheat your oven to 350 degrees F. Grease a 9x13 baking dish with butter, oil, or cooking spray.
Batter: In a large mixing bowl, combine the yellow cake mix, water, olive oil, and eggs. Mix until all ingredients are combined.
Bake: Pour the batter into the prepared 9x13 dish and bake in a preheated oven for 28-30 minutes. Until the edges are set and when inserting a toothpick in the middle it comes out clean. Let the cake cool completely before adding the filling or topping.
Cake Filling: With a large straw or the back of a wooden spoon, make holes throughout the cake, a 5 x 12 pattern works well to evenly distribute the filling.
In a microwavable safe bowl, melt the butterscotch chip, and milk in 30 second increments until you can whisk it smoothly. Add in the dry butterscotch Jell-O pudding mix and whisk well to combine.
Pour the filling evenly over the top of the cake, spread it to cover the whole cake so the mixture goes into all the holes you just made. Set the cake aside and allow the filling 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: In the bowl of a stand mixer (or using a large bowl and electric mixer) add the heavy cream, powdered sugar, and chopped butterscotch chips and mix together until stiff peaks form. This generally takes 5-7 minutes for the peaks to form.
Spread the whipped cream over the top of the cake and then place the cake into the fridge until ready to serve. Slice, serve and enjoy!

Notes

This poke cake is good for 3-4 days, if stored in an airtight container and in the refrigerator.

Nutrition