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.
°(15.25 ounce) box yellow cake mix
°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
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.
When ready to serve, spread Cool Whip over entire cake in an even layer. Garnish with caramel slices and chopped peanuts. Cut into 15-20 squares for serving. Keep cool after production.