Butterscotch Poke Cake – The easiest cake recipe ever made with yellow boxed cake mix that is prepared and then holes are poked into it that are filled with butterscotch pudding and topped with butterscotch topping and a drizzle of butterscotch sauce.
Butterscotch Poke Cake
This cake is AMAZING! Filled with that warm, caramel-y butterscotch flavor in every bite, this cake is sure to be a hit. Like my other poke cake recipes, I kept it easy and used boxed yellow cake mix, instant butterscotch pudding, cool whip, and pre-made butterscotch sauce. I like that it’s an approachable dessert that anyone can make and it’s great to bring to parties and potlucks.
Common Questions About Making Butterscotch Poke Cake
What is a butterscotch poke cake?
Butterscotch poke cake is a simple dessert made by preparing a box of yellow cake mix according to the instructions and baking it. The cake then has holes poked in it with a skewer and butterscotch pudding is then spread over the top so that it seeps into the cake through the holes. The cake is then topped with a mix of cool whip and additional butterscotch pudding with a drizzle of butterscotch sauce.
How many servings does this recipe make?
This recipe makes about 12 slices of cake.
Can I use whipped cream instead of cool whip?
I only suggest using homemade whipped cream if you are going to serve it immediately as whipped cream can start to weep. If you are making it ahead of time, definitely use cool whip.
How long does this cake last?
I suggest covering it with a lid or plastic wrap and refrigerating it for up to 3 days.
What other types of poke cake can I make?
Some of my favorites include –
Looking for more easy dessert recipes? Check these out!
- 1 box yellow cake mix (+ ingredients on the back - water, eggs, oil, etc)
- 2 boxes (3.4 ounces) instant butterscotch pudding (divided)
- 3 1/2 cups milk (divided)
- 8 ounces cool whip
- Butterscotch sauce (for topping)
- Preheat your oven to 350 degrees F and spray a 9"x13" pan with non-stick spray. Set aside.
- In a large mixing bowl, prepare the yellow cake according to the instructions on the box.
- Pour the prepared cake batter into the pan and bake according to the instructions on the box.
- Once finishes and slightly cooled, use a straw or skewer to poke holes in the cake, about halfway through.
- In a large bowl, mix together 1 box of butterscotch pudding and 2 cups of milk. Pour the pudding into the holes and over the top of the cake. Spread it evenly around with a spatula.
- Place the cake in the refrigerator for 1 hour to let the pudding set.
- While the cake is setting, mix together the remaining box of pudding and milk in a large mixing bowl. Whisk in cool whip.
- Once the cake has set, spread the topping evenly on the cake.
- Return the cake to the refrigerator to chill for another hour.
- Just before serving, top the cake with butterscotch sauce. Slice and enjoy!
* I don't include an exact amounts of the ingredients that go into the cake mix because it depends on the box itself. There is some variance between brands so it's best just to reference the box you have.