Description

Butter Brickle Poke Cake is a rich, indulgent dessert that combines a moist butter pecan cake with instant butterscotch pudding, toffee bits, and a luscious caramel-infused poke layer. Topped with whipped cream and extra toffee for a satisfying crunch, this cake is the perfect treat for gatherings or special occasions, offering a delightful balance of flavors and textures.

Ingredients

Scale

Cake:

1 box butter pecan cake mix
1 (4-oz) box instant butterscotch pudding mix
1 cup water
½ cup butter, melted
4 large eggs
½ cup toffee bits (brickle)

Poke Topping:

1 (14-oz) can sweetened condensed milk
1 (12.25-oz) jar Smucker’s caramel ice cream topping

Whipped Topping:

1½ cups heavy whipping cream
2 Tbsp light brown sugar
1 tsp vanilla extract

Garnish:

1 (8-oz) bag toffee bits (brickle), divided (½ cup for sprinkling after poke layer, rest for final topping)
Additional caramel sauce for drizzling (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to ensure easy cake removal and cleaning.
Mix Cake Batter: In a large mixing bowl, combine the butter pecan cake mix, instant butterscotch pudding mix, eggs, water, and melted butter. Use an electric mixer to blend everything until smooth and well combined. Gently fold in ½ cup of the brickle toffee bits to add sweet crunchy texture throughout the batter.
Bake the Cake: Pour the prepared batter into the sprayed baking dish, spreading it evenly. Bake in the preheated oven for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
Prepare Poke Mixture and Poke Cake: While the cake is baking, whisk together the sweetened condensed milk and caramel ice cream topping until smooth and blended. When the cake finishes baking and is still warm, use a fork or straw to poke holes all over the surface, allowing the caramel mixture to seep deep into the cake. Pour the milk and caramel mixture evenly over the warm cake. Let the cake cool completely to set the flavors.
Add Toffee Bits: Once the cake has cooled, sprinkle ½ cup of toffee bits evenly over the top to add texture and extra flavor.
Make Whipped Cream Topping: In a chilled medium bowl, combine the heavy whipping cream, light brown sugar, and vanilla extract. Beat using an electric mixer on high speed until soft peaks form, being careful not to overwhip.
Assemble Final Cake: Spread the freshly whipped cream evenly over the top of the cooled cake. Sprinkle the remaining toffee bits generously over the whipped cream layer for extra crunch and sweetness. Optionally, drizzle additional caramel sauce over the top for a finishing touch.

Notes

Using a fork or a clean straw to poke the holes helps the caramel mixture soak evenly into the cake for moistness and flavor.
Be sure to cool the cake completely before adding the whipped topping to prevent it from melting.
For best results, chill the whipping cream and bowl prior to whipping to achieve stiff and airy peaks.
Store leftovers covered in the refrigerator to maintain freshness for up to 3 days.
You can substitute toffee bits with chopped butter pecans or your favorite nuts for added texture.