Hot Butterscotch Pudding Poke Cake

Cake Ingredients:

  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract

Butterscotch Pudding Ingredients:

  • 3 egg yolks
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup packed dark brown sugar
  • 6 Tablespoons unsalted butter
  • 3/8 teaspoon kosher salt
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
    Hot Butterscotch Pudding Poke Cake
    Hot Butterscotch Pudding Poke Cake


  1. To make the cake: Preheat the oven to 375 degrees and prepare a 10-inch oven-safe skillet sprayed with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, and salt before whisking in the egg, sour cream, almond extract, vanilla extract. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. Use the back of a spoon to poke holes throughout the entire surface of the cake, cleaning off the spoon between pokes so it won’t tear up the tender cake. While the cake bakes, make your butterscotch pudding.
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  4. Get full recipe >> CLICK HERE

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