Ingredients:
For the cake:
1 box of yellow cake mix
3 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
For the toffee butterscotch sauce:
1 cup brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup toffee bits or crushed Heath bars
For the whipped topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Optional garnish:
Additional toffee bits or crushed Heath bars
Instructions:
Preheat your oven: Preheat your oven to the temperature specified on the cake mix box. Usually, it’s around 350°F (175°C). Grease and flour a 9×13-inch baking dish or spray it with non-stick cooking spray.
Prepare the cake: In a large mixing bowl, combine the cake mix, eggs, buttermilk, vegetable oil, and vanilla extract. Mix until well combined and smooth. Pour the batter into the prepared baking dish.
Bake the cake: Follow the baking time and temperature instructions on the cake mix box. Typically, it will take around 25-30 minutes, but check with a toothpick or cake tester inserted into the center of the cake to ensure it comes out clean.
Poke holes in the cake: Once the cake is out of the oven, immediately use the handle of a wooden spoon or a skewer to poke holes all over the cake. The more holes you create, the better the sauce will seep into the cake.
Prepare the toffee butterscotch sauce: In a saucepan over medium heat, combine the brown sugar, unsalted butter, and heavy cream. Stir continuously until the butter is melted, and the mixture is smooth and begins to bubble. Remove from heat and stir in the vanilla extract. Let it cool for a minute or two.
Pour the sauce over the cake: While the sauce is still warm, pour it evenly over the cake, making sure it fills all the holes. Spread the toffee bits or crushed Heath bars on top of the sauce.
Chill the cake: Place the cake in the refrigerator and let it chill for at least 1-2 hours to allow the flavors to meld and the sauce to soak into the cake.
Prepare the whipped topping: In a mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Frost the cake: Once the cake has chilled, spread the whipped topping over the top of the cake.
Garnish (optional): Sprinkle additional toffee bits or crushed Heath bars on top of the whipped cream for an extra touch of sweetness and texture.
Serve and enjoy: Slice the Toffee Butterscotch Poke Cake and serve it chilled. Store any leftovers in the refrigerator.
This Toffee Butterscotch Poke Cake is sure to be a hit with family and friends!
Enjoy!
