Ingredients:
1 box (15.25 ounces) yellow cake mix
3 large eggs
1 cup water
1/3 cup vegetable or canola oil
1 jar (12 ounces) butterscotch sundae syrup or ice cream topping
Half of one 14-ounce can sweetened condensed milk
1 container (12 ounces) whipped topping, thawed (lite version can be used)
1/2 cup toffee bits
Instructions:
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with foil for easier cleanup and spray with cooking spray. Set aside.
In a large bowl, combine the cake mix, eggs, water, and oil. Mix on high speed with a handheld electric mixer for about 2 minutes until well combined and smooth.
Pour the cake batter into the prepared pan and bake for about 23 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and, using the blunt end of a wooden spoon, poke about 75 holes evenly over the surface of the cake, poking nearly to the bottom of the cake. Set aside.
In a medium bowl, whisk together the butterscotch topping and sweetened condensed milk until well combined. Slowly and evenly pour the mixture over the surface of the cake, using a spatula to help it sink into the holes.
Cover the cake and refrigerate for at least 2 hours, or until chilled. You can make this cake ahead of time and keep it in the fridge for a couple of days before serving.
Before serving, spread the whipped topping evenly over the cake. Sprinkle the toffee bits over the whipped topping.
Serve and enjoy the delicious Toffee Butterscotch Cake!
This cake is a delightful combination of moist yellow cake, rich butterscotch, and creamy toppings. The toffee bits add a nice crunch and extra flavor. It’s a perfect dessert for any occasion or as a sweet treat to enjoy with family and friends.