This super simple salted caramel butterscotch poke cake is packed full of flavor and ready in no time. You’ll love this semi homemade treat!

Hi everyone! It’s Nutmeg Nanny again and today I’m here with a delicious cake. Hope you all love it!

I’ve always been a lover of cake but I love it even more when it’s poke cake. My mom used to make them all the time growing up and between myself and my 3 brothers we would could (and sometimes would) eat it all in 1 day. Of course my mom was always super annoyed with us for eating it so fast but there is no way she could blame us.

It’s such an easy cake to make but it so moist and delicious everyone will love it.

This version is a twist on my favorite yellow poke cake made with butterscotch. By making a simple salted caramel frosting it takes this cake from “oh this is really good” to “OMG THIS CAKE IS AMAZING!” Who wouldn’t want remarks like that?

Salted Caramel Butterscotch Poke Cake

Ingredients

1 box yellow cake mix
1 small box cook & serve butterscotch pudding (not instant)
1 cup packed dark brown sugar
1 cup unsalted butter
1/3 cup heavy cream
4 cup powdered sugar
1 teaspoon vanilla bean paste
Sea salt

Instructions

Prepare cake mix according to box directions in a 9x13 pan.
Once fully cooked remove from the oven and using the end of a wooden spoon poke holes over the hole cake about 1 inch apart.
Prepare the pudding according to box directions. Once it's done cooking pour half over the cake and spread over the cake. Add more pudding if the cake needs more. You don't want the pudding the pool over the top of the cake so simple spread as much as needed that will soak into the cake.
Let cake cool while you prepare the frosting.
In a medium size pot add brown sugar and butter. Set over medium heat and bring to a boil, whisking constantly. Once it's boiling add in the heavy cream (careful it will probably bubble up a bit) and bring back to a boil.
Remove from the heat and pour into the bowl of an electric mixer. Start off on low and slowly add in the powdered sugar and then the vanilla bean paste. Once the powdered sugar has been added up the speed and beat for about 10 minutes or until the frosting is fluffy.
Frost the cake with the frosting and sprinkle the top with sea salt. Let cool before eating.