Toffee Butterscotch Cake

Indulge in the rich flavors of Toffee Butterscotch Cake! Moist layers of cake infused with sweet butterscotch and topped with a decadent toffee glaze. A perfect dessert for any celebration!

Ingredients

• One 15.25-ounce box yellow cake mix
• 3 large eggs
• 1 cup water
• 1/3 cup vegetable or canola oil
• 12-ounce jar butterscotch sundae syrup or ice cream topping
• half of one 14-ounce can sweetened condensed milk
• 12-ounce whipped topping, thawed (I used lite)
• 1/2 cup toffee bits

How to Make Toffee Butterscotch Cake

1. First, preheat your oven to 350°F. While the oven is heating, line a 9×13-inch baking pan with foil for easier cleanup, and then spray it with cooking spray; set aside for later.
2. Next, in a large mixing bowl, combine the cake mix, eggs, water, and oil. Using a handheld electric mixer, beat the mixture on high speed for about 2 minutes until well-combined.
3. Once your batter is ready, pour it into the prepared pan, spreading it evenly. Then, bake the cake for about 23 to 25 minutes, or until a toothpick inserted into the center comes out clean.
4. After removing the cake from the oven, use the blunt end of a wooden spoon to poke about 75 holes evenly over the surface of the cake, ensuring you poke nearly to the bottom of the cake. Set it aside to cool slightly.
5. Meanwhile, in a medium bowl, whisk together the butterscotch topping and sweetened condensed milk. Once combined, slowly and evenly pour this mixture over the surface of the cake. To help it soak in, gently run a spatula back and forth over the cake.
6. Afterward, cover the cake with foil or plastic wrap and place it in the refrigerator for at least 2 hours, or until fully chilled. If you’re making this ahead of time, the cake will keep in the fridge for a couple of days before serving.
7. Finally, before serving, spread the whipped topping evenly over the cake. Sprinkle the toffee bits generously over the top, and then serve your delicious Toffee Butterscotch Cake!