Ingredients:
- 1 (15.25 oz) box yellow cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 (10 oz) jar butterscotch sundae syrup
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) tub Cool Whip (thawed)
- 1/2 cup toffee bits
- 1 (2 oz) package honey toasted peanuts, chopped
Preparation:
Indulge in the ultimate sweet treat with this Toffee Butterscotch Poke Cake! Perfect for any occasion, this easy dessert recipe combines the rich flavors of butterscotch and toffee with a moist, tender cake base. Follow these simple steps to create a dessert that’s sure to impress:
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on high speed until the batter is smooth and uniform in color.
- Pour the batter into a greased 9×13-inch baking pan. Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool slightly.
- While the cake is baking, prepare the butterscotch mixture by combining the butterscotch sundae syrup and sweetened condensed milk in a bowl. Stir until smooth and well blended.
- Using the end of a wooden spoon, poke 75-80 holes in the warm cake, reaching almost to the bottom of the pan. Pour the butterscotch mixture evenly over the cake, ensuring each hole is filled with the sauce. Refrigerate for 2-4 hours to allow the flavors to meld.
- When ready to serve, spread the thawed Cool Whip over the entire cake in an even layer. Sprinkle generously with toffee bits and chopped honey toasted peanuts for a crunchy, sweet finish.
- Cut into 15-20 squares and serve chilled. Store any leftovers in the refrigerator to maintain freshness.
This Toffee Butterscotch Poke Cake is a crowd-pleaser, perfect for potlucks, family gatherings, or as a weekend treat. Enjoy the irresistible combination of creamy, crunchy, and sweet flavors in every bite!
