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 for a delightful crunch, this cake is a true treat for your taste buds. Perfect for special occasions or simply satisfying your sweet tooth, this cake will have everyone begging for seconds!
Preheat oven to 350ºF. Spray a 9x13-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.