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Butterscotch Poke Cake

Butterscotch Poke Cake is a twist on the classic yellow cake, with the addition of butterscotch pudding filling and a soft homemade whipped cream topping. This poke cake is a perfect dessert for those who love the rich and creamy flavor of butterscotch.
Prep Time10 minutes
Cook Time28 minutes
Total Time38 minutes
Course: Dessert, poke cake
Cuisine: American
Keyword: Butterscotch Poke Cake
Servings: 18 servings
Calories: 262kcal

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
  • 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 (You can use butter, oil, or cooking spray. I use butter as it gives a nice taste to the crust)
  • Make cake: 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 9x13 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.
  • Cake Filling: 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.
  • After that, 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 to cover the whole thing so that the mixture goes into the holes you just made.
  • Set aside until it sets. I put mine in the fridge for 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, believe me, the effort is worth it!
  • Proceed to spread the whipped cream over the top of the cake and then place the cake into the fridge until ready to serve. When ready to enjoy, 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

Serving: 1serving | Calories: 262kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 266mg | Potassium: 81mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 297IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 1mg