Poké cakes are among the best desserts to feed the masses. There’s no frosting, you don’t need a special pan, and it always turns out moist and delicious thanks to the liquid you pour over the cake after punching a few holes in it. This poke cake has one of my all-time favorite flavors: butterscotch. Then it’s topped with caramel—another favourite. There is nothing better than a Toffee Caramel Poke Cake.
When i went to the grocery store to get the ingredients, my heart sank a bit when i got to the toppings section. They no longer have the usual dessert drink. I had two options, one of which was artificially flavored which I don’t like. So I had the only other option which was a bourbon caramel topping.
Honestly, I didn’t think I’d enjoy it as much as I did. But I actually liked it more than the other kind I usually buy! If you want to add depth and excitement to this (already) amazing cake, this is the way to do it. It turns out that lucky break was a great addition to this recipe for me. If you have an option in your supermarket for bourbon caramel syrup, I highly recommend this substitution.
Cake base is simple yellow cake mix. After baking, use a thick wooden spoon to make a bunch of holes in the cake. You can also use the thickness of thin wooden slices. In any case, you have to make a lot of them. When you think you’re done, add more.

°(15.25 ounce) box yellow cake mix
°3 eggs
°1 cup of water
°1/3 cup vegetable oil
°1 tub (10 ounces) of syrup, sundae, or ice cream
°1 can (14 ounces) sweetened condensed milk
°1 jar (16 ounces) cold whipping cream (thawed)
°1/2 cup caramel chips
°1 package (2 ounces) honey roasted peanuts, chopped
*to prepare
Preheat the oven to 350 degrees Fahrenheit. Combine cake mix, eggs, water, and oil in a large mixing bowl. Mix with an electric mixer on high power until the color is uniform. Pour into a 9″ x 13″ baking pan. Bake for 23 to 25 minutes or until a knife inserted out of the center comes out clean.
While the cake is baking, mix the butter and condensed milk until smooth. Using the end of a wooden spoon, poke 75-80 holes in the hot cake, going to the bottom of the pan nearly every time if possible. Pour the pudding mixture over the hot cake, making sure to fill each hole with the sauce. Refrigerate for 2 to 4 hours.


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