Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Butterscotch Poke Cake Recipe
a General Mills Recipe
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INGREDIENTS:
Cake
1 box Betty Crocker Super Moist yellow cake mix (or any brand)
1/2 cup butter, melted
1 cup milk
3 eggs
(see my tips below)
Filling
1 box (4-serving size) Jell-O butterscotch-flavor instant pudding (or any brand)
2 cups cold milk
Topping
1 container (8 oz) Cool Whip frozen whipped topping, thawed (or any brand)
optional: 1/4 cup toffee bits
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DIRECTIONS:
1: Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
2: In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3: Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking with paper towel.
4: In medium bowl, beat Filling ingredients with whisk about 2 minutes or until thick. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
5: When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle toffee bits over top if desired. Cut into 4 rows by 3 rows. Store loosely covered in refrigerator.
Darlene’s Tips: This is a basic poke cake recipe. You can use any flavor cake mix and pudding mix that you want. You can drizzle some syrup over the top just before serving. Use whatever flavor works best with the cake you decide to make, like chocolate syrup, caramel, strawberry, etc. Look for syrups in with the cocoa/coffee and also in with the ice cream topping.
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