Butterscotch poke cake

I certainly can’t take credit for the idea behind poke cake. Usually I make it with Jello, but this time I decided to do butterscotch pudding.

To make poke cake, bake a cake just like normal and allow it to cool. Once the cake is cool, take a small round object (I use the back end of a wooden spoon) to poke holes all over the cake. The more holes that you poke, the more of the filling will drizzle down into the cake and give it more flavor.

To make the filling, make the pudding according to the pie filling directions so that the pudding stays runny. Otherwise it’s going to make for a pain in the butt trying to get the pudding down into the cake. When it comes to putting the filling in, you can do each hole individually or just pour it over the top. (I don’t recommend this for jello poke cake, you actually have to aim for the holes on that.) Once all of the pudding has settled down into the holes of the cake, ice with whipped cream and chill before serving!

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