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.
Servings 8 Servings
Calories 345kcal
Equipment
- mixing bowls
- Spoon
- 9x13 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 9x13 pan with non-stick spray.
- In a large mixing bowl, prepare the yellow cake, according to box directions.
- Pour the cake mix into the 9x13 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
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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