Butterscotch Poke Cake is an easy, crowd-pleasing dessert made with yellow cake mix, creamy butterscotch pudding, whipped topping, and a sweet drizzle of butterscotch sauce.
Butterscotch Poke Cake
This Butterscotch Poke Cake is rich, soft, creamy, and full of warm butterscotch flavor in every slice. It starts with a simple yellow boxed cake mix, which makes the recipe quick and approachable, even if you do not bake often. After the cake is baked, small holes are poked across the top so a smooth layer of butterscotch pudding can soak into the cake. The result is a moist, flavorful dessert with a creamy texture and a sweet, caramel-like finish.
This easy poke cake recipe is a great choice for parties, family gatherings, holidays, potlucks, or any time you need a make-ahead dessert that tastes homemade without requiring complicated steps. The chilled pudding and whipped topping make it especially refreshing, while the butterscotch sauce adds a beautiful finishing touch right before serving.
Common Questions About Making Butterscotch Poke Cake
What is a butterscotch poke cake?
A butterscotch poke cake is a simple baked dessert made by preparing a yellow cake mix, baking it in a 9-inch by 13-inch pan, and then poking holes into the warm cake once it has cooled slightly. Butterscotch pudding is poured over the top so it seeps down into the holes, creating a moist and creamy cake. A second layer made with more butterscotch pudding and Cool Whip is spread over the top, and the cake is finished with butterscotch sauce before serving.
How many servings does this recipe make?
This recipe makes about 12 servings. The exact number of slices may vary depending on how large you cut each piece, but a standard 9-inch by 13-inch cake is usually perfect for sharing with a group.
Can I use whipped cream instead of Cool Whip?
Homemade whipped cream can be used if you plan to serve the cake immediately. However, whipped cream may begin to weep as it sits, especially after chilling. If you are making this butterscotch poke cake ahead of time, Cool Whip is the better choice because it holds its texture well in the refrigerator.
How long does this cake last?
Cover the cake tightly with a lid or plastic wrap and store it in the refrigerator for up to 3 days. Because this dessert contains pudding and whipped topping, it should remain chilled until you are ready to serve it.
What other types of poke cake can I make?
Poke cakes are easy to customize with different cake mixes, pudding flavors, fruit fillings, cookies, or sauces. If you enjoy this butterscotch version, you may also like lemon poke cake, pineapple poke cake, Oreo poke cake, or strawberry poke cake. The basic method stays the same, but the flavors can be changed to match the occasion.
- Triple Lemon Poke Cake
- Pineapple Poke Cake
- Oreo Poke Cake
- Strawberry Poke Cake
Looking for more easy dessert recipes? Check these out!
If you like simple cakes that are easy to prepare and great for sharing, sheet cakes, bundt cakes, and dump cakes are all excellent options. These desserts are practical for entertaining because they usually require basic ingredients and can often be prepared ahead of time.
- Hummingbird Sheet Cake
- Chocolate Bundt Cake
- Cherry Dump Cake
- Texas Sheet Cake
Butterscotch Poke Cake
This easy butterscotch poke cake is made with yellow cake mix, instant butterscotch pudding, Cool Whip, milk, and butterscotch sauce for a creamy chilled dessert.
5 minutes
30 minutes
2 hours 20 minutes
2 hours 55 minutes
Ingredients
- 1 box yellow cake mix, plus the ingredients listed on the box such as water, eggs, and oil
- 2 boxes, 3.4 ounces each, instant butterscotch pudding, divided
- 3 1/2 cups milk, divided
- 8 ounces Cool Whip
- Butterscotch sauce, for topping
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch by 13-inch baking pan with non-stick spray and set it aside.
- In a large mixing bowl, prepare the yellow cake mix according to the directions on the box.
- Pour the prepared cake batter into the greased pan. Bake according to the instructions on the cake mix box, or until the cake is fully baked.
- Once the cake has finished baking and has cooled slightly, use a straw or skewer to poke holes across the top, going about halfway through the cake.
- In a large bowl, whisk together 1 box of butterscotch pudding and 2 cups of milk. Pour the pudding over the cake, allowing it to fill the holes. Use a spatula to spread it evenly over the surface.
- Place the cake in the refrigerator for 1 hour so the pudding can set.
- While the cake chills, whisk together the remaining box of pudding with the remaining milk in a large bowl. Fold or whisk in the Cool Whip until the topping is smooth and creamy.
- After the pudding layer has set, spread the butterscotch whipped topping evenly over the cake.
- Return the cake to the refrigerator and chill for another hour before serving.
- Just before serving, drizzle the cake with butterscotch sauce. Slice and serve chilled.
Notes
The exact ingredients needed for the cake mix may vary by brand, so use the amounts listed on the box you have. This usually includes ingredients such as water, eggs, and oil.
For the best texture, keep the cake refrigerated until ready to serve. Add the butterscotch sauce shortly before serving so the top looks fresh and glossy.
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