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.

slice of butterscotch poke cake on a white plate

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.

finished butterscotch poke cake in a glass baking dish

❤️ 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.


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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.

cake batter in a yellow and white mixing bowl with a whisk

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.

cake with holes poked into it, and pudding being poured 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.

butterscotch sauce being drizzled over a frosted cake

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.


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!

Close up of a bite of cake on a silver fork on a white plate

🥄 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.

What is poke cake?

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.

Where does poke cake come from?

Like many recipes, poke cake is a product of marketing. It was introduced by Jello to help sell Jelle gelatin.

Why did my poke cake fall apart?

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!!

slice of butterscotch poke cake on a white plate

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

slice of butterscotch poke cake on a white plate

Butterscotch Poke Cake

This rich butterscotch poke cake is super moist and tender, and it's loaded with butterscotch pudding and topped with whipped cream.
2.75 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Chill and Frost Time: 2 hours 20 minutes
Total Time: 2 hours 55 minutes
Servings: 8 Servings
Calories: 345kcal


  • mixing bowls
  • Spoon
  • 9×13 pan


  • 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


  • 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!


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1Serving | Calories: 345kcal | Carbohydrates: 66g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 533mg | Potassium: 221mg | Fiber: 1g | Sugar: 38g | Vitamin A: 223IU | Calcium: 298mg | Iron: 1mg

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