Butterscotch Poke Cake
This Butterscotch Poke Cake is so rich, moist, and tender, you’ll have a hard time putting down your fork. It’s loaded with butterscotch pudding along with Cool Whip and butterscotch sauce.
Poke cake is one of the best cake variations out there if you ask us. Seriously, what could be better than a cake with pudding throughout and a Cool Whip topping? We can’t think of anything. That’s why we love making them so much, and this butterscotch poke cake is a particular favorite of ours.
Table of contents
❤️ Why You’ll Love This Recipe
- The moist, tender cake is even richer with butterscotch pudding infused throughout.
- It’s super easy to make and so rich.
- Everyone loves poke cake, and it makes a great family dessert or addition to any party.
🛒Ingredients
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You’ll only need a handful o simple ingredients to make this recipe. You’ll find everything you need easily at your local grocery store. The main ingredients are below, but you’ll find the complete list of ingredients along with amounts in the recipe card at the end of the post.
- Butter yellow cake mix
- Instant butterscotch pudding mix
- Cool Whip
- Butterscotch sauce
🔪 How to Make Butterscotch Poke Cake
Making this cake is a very straightforward affair. It only takes a few simple steps!
Step 1: Prep
Preheat the oven to 350 degrees and spray a 9×13 pan with nonstick spray.
Step 2: Make the Cake
Prepare and bake the cake according to the package directions.
Step 3: Poke Holes in the Cake
Let the cake cool slightly, then use a straw or the end of a wooden spoon to poke holes about halfway into the cake all over it.
Step 4: Top with Pudding
Mix the butterscotch pudding and 2 cups of milk. Then, pour the pudding into the holes and over the top of the cake. Spread with a spatula.
Step 5: Chill and Frost
Chill the cake for an hour. The, mix 1 box of butterscotch pudding with 1 1/2 cups of milk and whisk in the Cool Whip. Evenly frost the cake with it.
Step 6: Chill Again
Chill for at least 1 hour. Just before serving, top with butterscotch sauce.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Cake – Use your favorite variety of cake mix for this recipe.
- Pudding – Use your favorite variety of pudding with this recipe.
- Butterscotch Morsels – Try mixing butterscotch morsels into the cake before baking.
If butterscotch is your jam, then check out this maple pecan butterscotch bread pudding. You’ll love it!
🥄 Equipment
You’ll only need a few simple pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Wooden spoon
- Baking dish
🥫 Storage
Store this cake in an air-tight container in the refrigerator for up to 3 days. For longer storage, you can store this in an air-tight, freezer-safe container in the freezer for up to 3 months.
However, if you do this, serve the pudding just slightly thawed. Fully thawed pudding gets runny and gross, so serve this cake partially frozen like a freezer cake from the store.
💭 Tips
- Be sure not to poke too deeply into your cake. Only go about halfway, otherwise it will fall apart when you cut it.
- Chilling for a minimum of an hour is required, but this cake tastes best when chilled overnight.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
It’s a cake that’s been poked full of holes then filled and topped with either Jello or pudding. It’s usually frosted with whipped topping.
Like many recipes, poke cake is a product of marketing. It was introduced by Jello to help sell Jelle gelatin.
If you poked the holes too close together or made them too deep, the cake didn’t have enough structure left to stay together when cut.
🍽 More Recipes
Do you enjoy poke cake? Then try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Butterscotch Poke Cake
Equipment
- mixing bowls
- Spoon
- 9×13 pan
Ingredients
- 1 box butter yellow cake mix + ingredients on the back water, eggs, oil
- 2 boxes 3.4 oz of instant butterscotch pudding (divided)
- 3 ½ cups milk divided
- 8 oz. cool whip
- Butterscotch sauce for topping
Instructions
- Preheat your oven to 350 degrees fahrenheit, and spray a 9×13 pan with non-stick spray.
- In a large mixing bowl, prepare the yellow cake, according to box directions.
- Pour the cake mix into the 9×13 pan and bake according to box directions.
- One finished and slightly cooled, use a straw or the end of a wooden spoon to poke holes into the cake, about halfway through.
- In a large bowl, mix together 1 box of butterscotch pudding and 2 cups milk. Pour the pudding into the holes and over the top of the cake. Spread it around with a spatula.
- Place the cake in the refrigerator for 1 hour to let the pudding set.
- After 1 hour, in a large bow, mix together 1 box of butterscotch pudding and the remaining 1 ½ cups milk. Whisk in cool whip. Spread evenly to frost the cake.
- Return the cake to the refrigerator to chill for another hour.
- Just before serving, top the cake with butterscotch sauce.
- Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
