Butterscotch Poke Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup butter, melted

1

cup milk

3

eggs

1

box (4-serving size) Jell-O™ butterscotch-flavor instant pudding & pie filling mix

2

cups cold milk

1

container (8 oz) Cool Whip frozen whipped topping, thawed

1/4

cup toffee bits

Preparation

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking with paper towel.

In medium bowl, beat Filling ingredients with whisk about 2 minutes or until thick. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.

When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle toffee bits over top. Cut into 4 rows by 3 rows. Store loosely covered in refrigerator.

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