The Ultimate Butterscotch Poke Cake (Quick & Easy Recipe)

There’s something irresistible about a chilled, moist cake soaked with rich butterscotch and topped with a cloud of whipped cream. This Butterscotch Poke Cake isn’t just another dessert, it’s the kind of treat that disappears fast at parties and potlucks, leaving people asking for the recipe.

This guide is your one-stop-shop for making the best butterscotch poke cake, even if you’ve never baked a cake before. Whether you need a quick dessert using a boxed mix or you’re curious about going fully homemade, you’ll find both paths here. The star, though, is our easy version: it’s fast, reliable, and packed with flavor. Let’s get into it.

If you’re just starting your poke cake journey, be sure to check out The Ultimate Guide to Poke Cake Recipes for more flavors, tips, and creative twists.

Why You’ll Love This Easy Butterscotch Poke Cake

This cake isn’t just easy—it’s nearly impossible to mess up. That’s one reason it’s a go-to for busy weeknights and last-minute gatherings. You’re working with a yellow cake mix and instant pudding, so there’s no guesswork. It’s straightforward and stress-free.

What really makes this cake a winner is the flavor. Butterscotch pudding sinks into every poke-hole, giving each bite that creamy, caramel-like richness. Add the crunch of toffee bits on top, and you’ve got a crowd-pleasing mix of soft, creamy, and crunchy textures.

It’s also a great make-ahead dessert. If you let it chill overnight, the flavors meld even more, and it slices beautifully the next day. This cake works just as well for casual dinners as it does for celebrations.

What is a Poke Cake?

A poke cake is exactly what it sounds like—a cake that you poke holes into after baking. Those holes aren’t just for show. They’re the secret to making an ultra-moist, flavor-packed dessert.

Once the cake comes out of the oven and cools slightly, you use the handle of a spoon or something similar to poke rows of holes across the top. Then comes the fun part: pouring in a liquid filling. It could be pudding, Jell-O, sweetened milk, or a sauce. The filling seeps into the holes, soaking into the crumb and adding flavor and moisture throughout the cake.

The idea took off in the 1970s, mostly as a creative way to dress up boxed cake mixes. Today, it’s still a favorite because it’s simple and the result is always impressive.

Butterscotch vs. Caramel: What’s the Difference?

This is a common question with a simple answer: it comes down to sugar type.

Butterscotch is made with brown sugar, which brings a deep, warm flavor with hints of molasses. Caramel, on the other hand, is made with white granulated sugar, giving it a lighter, cleaner sweetness. Both are cooked with butter and sometimes cream, but the sugar swap changes everything—from the color to the taste.

In this recipe, butterscotch offers a rich, comforting flavor that’s ideal for filling and frosting a soft cake.

Ingredients You’ll Need (Cake Mix Version)

Here’s what you’ll need to whip up the quick and easy version of this butterscotch poke cake. Most of these are pantry staples or easy to find at any grocery store.

Yellow Cake Mix

Why yellow cake? Its buttery base and subtle flavor let the butterscotch filling stand out without competing.

This is your base. It bakes up fluffy and golden, and it’s the perfect blank canvas for that rich butterscotch flavor. You’ll also need the eggs, oil, and water as listed on the back of the box.

Instant Butterscotch Pudding Mix (3.4 oz box)

Why instant? No stovetop needed. It sets up quickly in the fridge and seeps into the cake while still soft.

This is where the magic happens. Once prepared, the pudding gets poured into the cake, filling the holes and giving every bite a soft, creamy texture. Some bakers like to add an extra box to the topping for double the butterscotch hit.

Cold Milk (2 cups)

You’ll need this to mix up the pudding. Make sure it’s cold so the pudding sets quickly.

Whipped Topping (8 oz tub, thawed)

Why whipped topping? It spreads easily, holds up well in the fridge, and doesn’t melt into the pudding layer like some homemade whipped creams.

Cool Whip or any store brand works fine. It’s light, easy to spread, and holds up well in the fridge without breaking down.

Toffee Bits (about ¼ cup)

These bring a little crunch and a caramelized flavor to the top of the cake. Optional, but highly recommended. You can also drizzle with butterscotch sauce or toss on some chopped honey-roasted peanuts for a twist.

Step-by-Step Instructions

Making this cake is as simple as mixing, baking, poking, and chilling. Each step builds flavor and texture, and you don’t need any special skills or tools.

1. Prepare & Bake the Cake
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick spray. In a large bowl, mix the cake batter according to the directions on the box—usually with water, oil, and eggs. Pour the batter into the prepared pan and spread it evenly.

Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Set it aside to cool for about 5 to 10 minutes.

2. Poke the Cake
Once the cake has cooled slightly but is still warm, use the handle of a wooden spoon or something similar to poke holes across the top. Space them about every ½ to 1 inch. Push down about halfway—not all the way to the bottom.

3. Make the Filling
In a mixing bowl, whisk the instant butterscotch pudding mix with 2 cups of cold milk. Stir for about 2 minutes, until the mixture starts to thicken.

4. Fill the Cake
Immediately pour the pudding over the cake. Use a spatula to gently guide it across the surface, making sure it gets into every hole. Some pudding will sit on top, and that’s exactly what you want.

5. Chill the Cake
Cover the cake and refrigerate it for at least 2 hours. This gives the pudding time to set and soak into the cake fully.

6. Frost & Garnish
Once chilled, spread the thawed whipped topping evenly across the surface. Finish with a generous sprinkle of toffee bits for that sweet crunch.

7. Final Chill & Serve
If you’ve got time, give the frosted cake another hour in the fridge before serving. Cold slices cut cleaner, and the flavors come together even more. Serve chilled, and watch it disappear.

Want to Go From Scratch? A Quick Guide

If you’re someone who loves baking from the ground up, this cake can absolutely be made without shortcuts. While the cake mix version is great for speed, there’s something satisfying about building every layer yourself. Here’s a quick rundown to point you in the right direction.

For the Cake:
Start with a homemade yellow butter cake. You’ll need basic ingredients like flour, sugar, eggs, butter, and milk. Mix the dry and wet components separately, then combine gently until smooth. Pour into a greased 9×13-inch pan and bake until golden and set—about 35 to 40 minutes.

For the Filling:
Skip the pudding mix and make a thick butterscotch sauce on the stove. Combine brown sugar, butter, and cream. Heat until it gently bubbles and thickens slightly. Stir in vanilla once it’s off the heat. This homemade version has a deeper, richer flavor than pudding.

For the Topping:
Whip cold heavy cream with powdered sugar until stiff peaks form. It’s rich and stable enough to hold up in the fridge for a few days. You can even fold in a handful of finely chopped butterscotch chips for extra texture and flavor.

This version takes more time but gives you full control over the ingredients and a made-from-scratch taste that’s tough to beat. If you’ve got the time, it’s well worth it.

Fun Variations to Try

Chocolate Butterscotch Poke Cake

Swap the yellow cake mix for chocolate fudge cake mix. After frosting, drizzle both chocolate syrup and butterscotch sauce on top for an extra-rich finish.

Salted Toffee Nut Crunch

Add ½ cup of chopped toasted pecans or honey-roasted peanuts to the topping, then sprinkle with a pinch of flaky sea salt. This balances the sweetness and adds a bold crunch.

Butterscotch Banana Poke Cake

Slice ripe bananas over the pudding layer before adding whipped topping. It adds a soft texture and natural sweetness that pairs beautifully with the butterscotch.

Pro Tips for the Perfect Poke Cake

Even a simple recipe like this one can go from good to great with a few smart tips. These small details make a big difference in texture, presentation, and flavor.

Don’t Poke All the Way Through

Aim to poke about halfway down into the cake—not all the way to the bottom. This keeps the cake structure intact and helps prevent it from getting too soggy or breaking apart when you slice it.

Let the Cake Cool Slightly Before Poking

Give the cake 5 to 10 minutes to cool before making the holes. If it’s too hot, it can tear or crumble when poked. Warm is perfect—still soft enough to absorb the filling but firm enough to hold its shape.

Refrigeration is Key

Skipping the chill time means the pudding won’t set properly, and the cake won’t hold together when sliced. Plan for at least 2 hours in the fridge, but overnight is even better. The flavors blend more, and the texture firms up nicely.

Stick to these basics, and you’ll get a clean, well-set cake that looks good and tastes even better.

Troubleshooting Common Issues

Things don’t always go as planned in the kitchen, but most problems with poke cake are easy to fix. Here are answers to the most common hiccups people run into.

These simple fixes can save your cake—and your day.

Printable Butterscotch Poke Cake Recipe Card (Cake Mix Version)

Easy Butterscotch Poke Cake

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Chill Time: 2 hours

Total Time: 2 hours 40 minutes

A rich and creamy butterscotch poke cake made with yellow cake mix, instant pudding, and whipped topping. Simple to prepare, perfect for parties, potlucks, and make-ahead dessert lovers. Topped with crunchy toffee bits for the perfect sweet finish.

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Ingredients

For the Cake:

• 1 box (approx. 15.25 oz) yellow cake mix
• Ingredients listed on the box (usually water, oil, and eggs)

For the Filling:

• 1 box (3.4 oz) instant butterscotch pudding mix
• 2 cups cold milk

For the Topping:

• 1 container (8 oz) whipped topping (thawed)
• ¼ cup toffee bits

Instructions

1. Preheat the oven to 350°F. Grease a 9x13-inch pan. Prepare the cake batter as directed on the box and pour it into the pan.
2. Bake for 28–32 minutes, or until a toothpick comes out clean. Cool the cake in the pan for 5–10 minutes.
3. Poke holes across the cake using the handle of a wooden spoon, spaced about ½ to 1 inch apart.
4. Whisk the pudding mix with cold milk for about 2 minutes, until it starts to thicken.
5. Pour the pudding over the warm cake, using a spatula to guide it into the holes. Let some sit on top.
6. Refrigerate the cake for at least 2 hours, until fully chilled and set.
7. Spread the whipped topping over the cake, then sprinkle with toffee bits.
8. Serve cold. Store leftovers covered in the refrigerator for up to 3 days.

Notes

You can use vanilla or butter pecan cake mix as a substitute for yellow cake.

For added crunch, mix in chopped roasted nuts with the toffee topping.

This cake slices best when chilled overnight.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 362Total Fat: 20.3gSaturated Fat: 7.8gCholesterol: 55mgSodium: 327mgCarbohydrates: 43.8gSugar: 26.3gProtein: 4.7g

Nutrition information is automatically calculated and may vary based on cooking methods, ingredient brands, and portion sizes. This data should be considered an estimate only.

Final Thoughts

Butterscotch poke cake isn’t just easy—it’s the kind of dessert that people remember. Whether you’re pulling it together with a cake mix and instant pudding or going the homemade route, you end up with a moist, flavorful treat that’s hard to beat.

It’s perfect for holidays, birthdays, or casual get-togethers, and the fact that you can make it ahead just adds to its charm. Every bite delivers that rich butterscotch flavor, creamy topping, and just the right touch of crunch.

If you’ve never made a poke cake before, this is a great place to start. And if you have? This one might just become your new go-to.

Love Poke Cakes? Discover Even More Ideas

If this Butterscotch poke cake became your new favorite, don’t stop here. There’s a whole world of flavor combinations and creative twists waiting for you. From fruity fillings to holiday-inspired bakes, we’ve covered it all.