Butter Brickle Poke Cake
The ultimate comfort food, Butter Brickle Poke Cake is a rich, creamy dessert packed with toffee goodness. It's easy to make and perfect for gatherings or cozy nights in. Treat yourself and your loved ones to this delightful cake that will surely satisfy your sweet tooth!
Equipment
- Hand Mixer
- Mixing Bowls
- 9×13-inch Baking Dish
Ingredients
- 1 box butter pecan cake mix
- 1 box instant butterscotch pudding
- 1 cup water
- ½ cup butter melted
- 4 large eggs
- 2 bags toffee bits
- 1 can sweetened condensed milk
- 1 jar Smucker's caramel ice cream topping
- 1½ cups heavy whipping cream
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine butter pecan cake mix, butterscotch instant pudding mix, eggs, water, and melted butter. Mix with an electric mixer until combined. Stir in ½ cup brickle toffee bits.
- Pour batter into the prepared pan. Bake for 28 – 33 minutes, until a toothpick inserted into the middle of the cake comes out clean.
- While cake is baking, whisk together milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
- Sprinkle ½ cup toffee bits over the cake.
- In a chilled medium bowl, combine heavy cream, brown sugar, and vanilla extract. Beat with an electric mixer on high speed until soft peaks form.
- Spread whipped cream over the top of the cooled cake. Sprinkle the top of the cake with toffee bits. Drizzle caramel sauce over the top, if desired.
Notes
- Customizable: You can use any flavor of cake mix that you prefer. Yellow cake mix works great in this recipe.
- Instant Pudding: Be sure to use a box of Instant Pudding Mix, NOT the kind that needs to be cooked. Do NOT make the pudding. You are only going to use the dry mix.
- Poking Holes: Use the end of a spoon handle, spatula, or chopstick to poke the holes in the cake. You want the holes to be fairly large to have the sweetened condensed milk in the holes.
- Substitutions: Can substitute chopped Heath Candy Bars. I use plain Heath Bar English Toffee Bits, Bits O’ Brickle. Heath Bar milk chocolate toffee bits are equally delicious.
- Make Ahead: This cake is best made the day before and refrigerated overnight.
- Storage: Store the cake covered in the refrigerator for 3 to 4 days.