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Butterbeer Poke Cake with red napkin
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Butterbeer Poke Cake

This Butterbeer Poke Cake Recipe is the perfect cake for Harry Potter fans. Moist, delicious and loaded with butterscotch flavor, this easy dessert is always a hit!
Course Desserts & Sweets
Cuisine American
Keyword butterbeer cake, butterbeer dessert, butterbeer poke cake, butterscotch poke cake
Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 55 minutes
Servings 12
Calories 372kcal
Author Lisa O'Driscoll | Fun Money Mom

Ingredients

For The Cake

For The Filling

For the Frosting

Instructions

  • Heat oven to 350 degrees F. Spray a 9×13 pan with non-stick cooking spray.

For The Cake

  • In a large mixing bowl add the cake mix and the other ingredients it requires, making sure you substitute the water for an equal amount of cream soda.
    1 box butter yellow cake mix, 3 eggs, 1/3 cup butter, 1 can cream soda
  • Whisk together just until there are no visible lumps
  • Pour batter into the 9×13 cake pan.
  • Bake the cake according to box directions.
  • When the cake has finished baking and it has slightly cooled, use a straw or the end of the handle of a wooden spoon to poke holes into the cake.

For The Filling

  • In a large bowl, mix together 1 box of the instant pudding and 2 cups milk.
    1 box instant butterscotch pudding, 2 cups milk
  • Pour the pudding mixture into the holes and all over the top of the cake.
  • Spread it around with a spatula or the back of a wooden spoon until you have covered the surface of the cake.
  • Place the cake in the refrigerator for 1 hour to let the pudding set.

For The Frosting

  • When the hour is up, in a large bowl, mix together 1 box of butterscotch pudding and the remaining 1 ½ cups milk.
    1 box instant butterscotch pudding, 1 1/2 cups milk
  • Whisk in Cool Whip until the frosting is nice and smooth.
    8 ounces Cool Whip
  • Frost the top of the cake and return it to the refrigerator to chill for another hour.
  • Just before serving, top the cake with butterscotch syrup. Enjoy!
    Butterscotch sauce for topping

Notes

  • To make the cake, you'll want to use the ingredients on the back of the box. Betty Crocker Butter Cake Mix calls for 1/3 cup of butter and 3 eggs, so that's what I've listed. If you use a different brand, you'll want to follow their suggestions. Regardless of the brand you choose, you'll replace the water with an equal amount of cream soda.
  • Your cake will taste best when served within a few days but can stay fresh up to about 5 days if you keep covered and store in the fridge.
More helpful tips & tricks can be found in the post above.

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 64g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 517mg | Potassium: 168mg | Fiber: 1g | Sugar: 43g | Vitamin A: 365IU | Calcium: 209mg | Iron: 1mg