Ingredients
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The Cake: 1 box (15.25 oz) yellow cake mix, 3 large eggs, 1 cup water, ⅓ cup vegetable or canola oil.
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The Soak: 1 jar (12 oz) butterscotch ice cream topping, ½ can (7 oz) sweetened condensed milk.
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The Topping: 1 container (12 oz) whipped topping (thawed), ½ cup toffee bits.
Instructions
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Bake: Preheat oven to 350°F. Line a 9×13 pan with foil and grease with cooking spray. Mix the cake mix, eggs, water, and oil on high for 2 minutes. Pour into the pan and bake for 23–25 minutes (until a toothpick comes out clean).
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Poke: While the cake is still warm, use the blunt end of a wooden spoon to poke approximately 75 holes evenly across the surface, going nearly to the bottom of the cake.
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Drench: Whisk together the butterscotch syrup and sweetened condensed milk. Pour slowly and evenly over the cake. Use a spatula to sweep the mixture into the holes.
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Chill: Cover and refrigerate for at least 2 hours (or up to 2 days) until completely chilled.
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Finish: Just before serving, spread the whipped topping over the cake and sprinkle generously with toffee bits.
Notes
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Make-Ahead Advantage: This cake actually improves with time. Letting it sit overnight in the fridge allows the butterscotch mixture to fully permeate the crumb.
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Toffee Variety: You can use plain toffee bits or the “brickle” bits that are coated in milk chocolate for an extra layer of flavor.
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Spatula Trick: If the soak is sitting on top, gently “massage” it with an offset spatula to push the liquid into the holes for a more even distribution of flavor.
- Prep Time: 15 minutes
- Cook Time: 23-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian