BUTTERSCOTCH POKE CAKE
Classic butterscotch flavor with a twist! A buttery yellow cake poked with sweet butterscotch pudding and topped with whipped topping and toffee.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking with paper towel.
- In medium bowl, beat Filling ingredients with whisk about 2 minutes or until thick. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
- When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle toffee bits over top. Cut into 4 rows by 3 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 70 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 28 g, TransFat 0 g
BUTTERSCOTCH POKE CAKE
Make and share this Butterscotch Poke Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Place first 5 ingredients in large bowl. mix with electric mixer until well blended.
- Spread batter in a sprayed 9x13 pan --
- Bake 40-45 minutes.
- Cool in pan 5-10 minutes.
- Use handle of a wooden spoon to poke holes every 1 1/2" across cake.
- Pour sweetened condensed milk evenly over cake.
- Let cool completely.
- Spread cake with butterscotch ice cream topping.
- Top with cool whip --
- Serve chilled.
Nutrition Facts : Calories 537, Fat 23.6, SaturatedFat 8.6, Cholesterol 82.9, Sodium 465.3, Carbohydrate 76.4, Fiber 0.8, Sugar 41.9, Protein 7.3
BUTTERSCOTCH PUDDING POKE CUPCAKES
Love butterscotch? You'll like these yummy cupcakes-poked with butterscotch pudding and sprinkled with chopped nuts.
Provided by My Food and Family
Categories Home
Time 2h42m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
- Mix dry pudding mixes and sugar in medium saucepan; stir in milk, butter and extract. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes; sprinkle with nuts.
- Refrigerate 2 hours.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 21 g, Protein 3 g
BUTTERSCOTCH PUDDING
Steps:
- In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.
CHOCOLATE-VANILLA PUDDING POKE CUPCAKES
Get out the chocolate cake mix and vanilla pudding and get ready to thrill the home team with fun and yummy pudding poke cupcakes.
Provided by My Food and Family
Categories Home
Time 2h42m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, stirring chopped chocolate into batter before spooning into prepared muffin cups. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
- Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
- Refrigerate 2 hours. Remove from pans. Frost cupcakes with COOL WHIP.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 22 g, Protein 3 g
BUTTERSCOTCH PUDDING CAKE
Make and share this Butterscotch Pudding Cake recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Lightly spoon flour into measuring cup; level off.
- In medium bowl, combine flour, brown sugar, baking powder, and salt; mix well.
- Add milk, margarine, and vanilla; stir to blend. Pour into ungreased 9- inch square pan.
- In small bowl, combine pudding mix and hot water; blend well. Pour slowly over batter in pan. Do Not Mix.
- Bake at 350°F for 30 to 35 minutes, or until center is firm to the touch and toothpick inserted in top half of cake comes out clean.(The top surface of the cake will appear cracked.).
- Cool in pan 5 to 10 minutes.
- To serve: spoon warm cake, pudding side up into dessert dishes. If desired top with whipped topping.
Nutrition Facts : Calories 132.9, Fat 3.4, SaturatedFat 2, Cholesterol 9.3, Sodium 226.4, Carbohydrate 23.7, Fiber 0.4, Sugar 12, Protein 2.1
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