Ingredients:
- 1 box (15.25 oz) yellow cake mix — Choose your favorite brand.
- 3 large eggs — Ensure they’re at room temperature for better mixing.
- 1 cup water
- 1/3 cup vegetable oil
- 1 jar (10 oz) butterscotch sundae syrup or ice cream topping
- 1 can (14 oz) sweetened condensed milk
- 1 tub (16 oz) Cool Whip — Thaw in the refrigerator before use.
- 1/2 cup toffee bits
- 1 package (2 oz) honey toasted peanuts, chopped
Preparation:
- Preheat the Oven and Prepare Pan:
- Heat your oven to 350°F (177°C).
- Grease a 9”x13” baking pan lightly with oil or non-stick spray to prevent sticking.
- Mix the Cake Batter:
- In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil.
- Using an electric mixer, beat the mixture on high speed until it is smooth and uniform in color, about 2-3 minutes.
- Pour the batter evenly into the prepared baking pan.
- Bake the Cake:
- Place the pan in the preheated oven.
- Bake for 23-25 minutes, or until a knife inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool slightly, making it easier to handle for the next steps.
- Prepare Butterscotch Mixture:
- In a medium bowl, whisk together the butterscotch sundae syrup and sweetened condensed milk until smooth.
- Poke and Soak the Cake:
- While the cake is still warm, use the end of a wooden spoon to poke 75-80 holes across the cake. Try to push the spoon down almost to the bottom of the pan.
- Slowly pour the butterscotch mixture over the cake, making sure to aim for the holes so that the mixture seeps into the cake, creating moist pockets of butterscotch flavor.
- Chill the Cake:
- Refrigerate the cake for 2-4 hours to allow the butterscotch mixture to fully soak through and the cake to set properly.
- Add Toppings and Serve:
- Spread the thawed Cool Whip over the top of the chilled cake, ensuring an even layer.
- Sprinkle the toffee bits and chopped honey toasted peanuts over the Cool Whip.
- Cut the cake into 15-20 squares for serving. Use a clean knife for each cut to ensure neat squares.
- Storage:
- Keep the cake refrigerated. Cover it with plastic wrap or aluminum foil to keep it fresh. It is best consumed within 2-3 days.
This detailed method will help ensure your Toffee Butterscotch Poke Cake is a hit at your next gathering, delivering rich flavors and a moist texture that your guests will love.
