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Butterbeer Poke Cake

This easy Butterbeer Poke Cake is magical! Butterscotch pudding is poured over a light and fluffy cake while it’s still warm, which leaves you with a bold flavor that is irresistible. Topped with cool whip and drizzled with caramel, this is a dessert fit for any witch, wizard, or muggle!
Course Desserts
Cuisine American
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 231kcal
Author Jesseca

Ingredients

  • 1 yellow cake mix + eggs and oil called for on box
  • 1 cup cream soda
  • 1 (3.4 oz) instant butterscotch pudding
  • 2 cups milk
  • 8 oz whipped topping
  • Butterscotch sauce optional

Instructions

  • Preheat the oven to 350 degrees and grease a 9x13 cake pan. Set aside.
  • Mix the cake batter according to the box directions, substituting the water with cream soda. This is typically 1 cup.
  • Bake according to the back of the box.
  • While the cake is still warm, poke holes onto the top using the back of a wooden spoon. Spread the holes roughly 1 inch apart.
  • Whisk the pudding mix with the milk for one minute and immediately pour over the top of the cake, making sure you pour before the mixture thickens.
  • Cover and chill the cake for one hour to allow the cake to firm.
  • Spread the whipped topping over the top and serve with extra butterscotch sauce.

Notes

Keep the cake stored in the refrigerator for up to 5 days.

Nutrition

Serving: 1g | Calories: 231kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 287mg | Sugar: 25g