Poke cakes are some of the best desserts for feeding a large group. There’s no icing, no special pan required, and they always turn out moist and tasty thanks to the liquid poured over the cake after poking some holes in it. This poke cake contains one of my all-time favorite flavors: butterscotch. The entire dish is then covered with toffee, another favorite. This toffee butterscotch poke cake does not get any better than this.

When I got to the toppings department at the grocery store to get the ingredients, my heart sank a little. They had run out of my favorite butterscotch sundae syrup. I had two options, one of which was artificially flavored, which I dislike. So I went with the only other option, a bourbon butterscotch topping. I honestly didn’t expect to like it as much as I did. But I liked it much better than the other variety I usually buy!

This is the method to use if you want to add dimension and pizazz to this (already) fantastic cake. This joyful coincidence turned out to be a fantastic complement to this recipe for me. If you have access to bourbon butterscotch syrup at your supermarket, I highly recommend it. The cake’s basis is a simple yellow box cake mix. After baking, poke a bunch of holes in the cake using a thick wooden spoon. Use the thick end of several wooden chopsticks as well.

In any case, you’ll need to drill a lot of these holes. When you believe you’ve reached your limit, add some more. Then, while it’s still warm, pour a mixture of butterscotch topping and sweetened condensed milk over the top. Refrigerate for at least 2 hours before topping with Cool Whip, toffee bits, and honey-roasted nuts. It’s an out-of-this-world dessert that serves a large number of people and is easy to make. It’s now one of my faves, and it’s so simple to prepare!