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Butterscotch Poke Cake

Butterscotch poke cake is an incredible cake perfect for butterscotch lovers! Starts with a cake mix & has butterscotch chips & pudding mix included!
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Dessert, poke cake
Cuisine: American
Keyword: Butterscotch Poke Cake
Servings: 18 servings
Calories: 280kcal


  • 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

Whipped Cream

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


  • 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)
  • 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.
  • 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.


  • 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.


Serving: 1serving | Calories: 280kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 300mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 297IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 1mg