Butter Brickle Poke Cake – a moist and fluffy buttery cake infused with a velvety caramel sauce. With every forkful, you’ll experience a melt-in-your-mouth sensation as the cake is soaked in a luscious mixture of sweetened condensed milk and caramel. Topped with homemade whipped cream and irresistible butter brickle candy bits. Perfect for special occasions or simply satisfying your sweet tooth, this cake will have everyone begging for seconds!
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Pin This RecipeButter Brickle Cake
This Butter Brickle Poke Cake is a flavor explosion! A moist and buttery cake, infused with layers of sweetened condensed milk and rich caramel sauce. The butter brickle candy bits scattered throughout add a delightful crunch and a hint of caramelized goodness. Whether you’re serving it at a gathering or enjoying it as a special treat at home, this cake is sure to impress. Trust me, once you take a bite, you’ll be hooked, and there’s no turning back. So go ahead, treat yourself and your loved ones to a slice of this delectable cake, and prepare to be transported to dessert paradise!
What is Butter Brickle Cake?
Butter Brickle Cake Mix was a popular cake mix flavor from Betty Crocker. It hasn’t been available since 1990. If you are one of the many people who miss it, this cake is the real deal! The cake batter has both butterscotch pudding mix and toffee bits added in for maximum flavor.
How to Make Butter Brickle Poke Cake
This cake is super easy to make with only a few simple ingredients. In a large bowl, combine butter pecan cake mix, butterscotch instant pudding mix, eggs, water, and melted butter. Mix with an electric mixer until combined. Stir in brickle toffee bits. Spray a 9×13-inch baking dish with baking spray with flour. Pour cake batter into the pan and bake until a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and poke holes all over the warm cake. Whisk together caramel sauce and sweetened condensed milk. Pour the milk mixture over the holes in the warm cake. Cool the cake completely.
In a chilled medium bowl, combine heavy cream, brown sugar, and vanilla extract. Beat with an electric mixer at high speed until soft peaks form. Spread whipped cream over the top of the cooled cake. Sprinkle the top of the cake with toffee bits and drizzle caramel sauce over the top.
Helpful Tips & Frequently Asked Questions
- You can use any flavor of cake mix that you prefer. Yellow cake mix works great in this recipe.
- Be sure to use a box of Instant Pudding Mix, NOT the kind that needs to be cooked.
- Do NOT make the pudding. You are only going to use the dry mix.
- Use the end of a spoon handle, spatula, or chopstick to poke the holes in the cake. You want the holes to be fairly large to have the sweetened condensed milk in the holes.
- Can substitute chopped Heath Candy Bars.
- I use plain Heath Bar English Toffee Bits, Bits O’ Brickle. Heath Bar milk chocolate toffee bits are equally delicious.
- This cake is best made the day before and refrigerated overnight.
- Store the cake covered in the refrigerator for 3 to 4 days.
Easy Dessert for a Crowd
This dessert is so versatile and can be enjoyed on various occasions. It’s an absolute showstopper for potlucks, family gatherings, and special celebrations like birthdays or holidays. Serve it up as the star of the dessert table. But you know what? You don’t need a special event to enjoy this indulgent treat. Whip up this cake on a lazy Sunday afternoon or surprise your loved ones with a slice after a delicious weeknight dinner. Trust me, this cake has the power to turn any ordinary day into a sweet and memorable occasion!
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Butter Brickle Poke Cake
Ingredients:
- 1 box butter pecan cake mix
- 1 (4-oz) box instant butterscotch pudding
- 1 cup water
- ½ cup butter, melted
- 4 large eggs
- 2 (8-oz) bag toffee bits
- 1 (14-oz) can sweetened condensed milk
- 1 (12.25-oz) jar Smucker's caramel ice cream topping
- 1½ cups heavy whipping cream
- 2 Tbsp light brown sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine butter pecan cake mix, butterscotch instant pudding mix, eggs, water, and melted butter. Mix with an electric mixer until combined. Stir in ½ cup brickle toffee bits.
- Pour batter into the prepared pan. Bake for 28 – 33 minutes, until a toothpick inserted into the middle of the cake comes out clean.
- While cake is baking, whisk together milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
- Sprinkle ½ cup toffee bits over the cake.
- In a chilled medium bowl, combine heavy cream, brown sugar, and vanilla extract. Beat with an electric mixer on high speed until soft peaks form.
- Spread whipped cream over the top of the cooled cake. Sprinkle the top of the cake with toffee bits. Drizzle caramel sauce over the top, if desired.
Notes:
- You can use any flavor of cake mix that you prefer. Yellow cake mix works great in this recipe.
- Be sure to use a box of Instant Pudding Mix, NOT the kind that needs to be cooked.
- Do NOT make the pudding. You are only going to use the dry mix.
- Use the end of a spoon handle, spatula, or chopstick to poke the holes in the cake. You want the holes to be fairly large to have the sweetened condensed milk in the holes.
- Can substitute chopped Heath Candy Bars.
- I use plain Heath Bar English Toffee Bits, Bits O’ Brickle. Heath Bar milk chocolate toffee bits are equally delicious.
- This cake is best made the day before and refrigerated overnight.
- Store the cake covered in the refrigerator for 3 to 4 days.
Steph
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