Delicious Toffee Butterscotch Poke Cake Recipe

Ingredients
Cake
1 box yellow cake mix plus ingredients required on the box: eggs, oil, water
1 14 oz can sweetened condensed milk
1 12 oz jar butterscotch ice cream topping
Topping
1 8 oz container of whipped topping (such as Cool Whip), thawed
1/2 cup of butterscotch chips
1/2 cup of toffee bits

Instructions

Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to the package instructions. Pour the batter into a 9×13-inch baking dish and bake as directed on the box. Allow the cake to cool slightly after baking.
Poke the Cake: Using the handle of a wooden spoon or a similar tool, poke holes all over the surface of the warm cake, spacing them about 1 inch apart.
Add the Filling: In a medium bowl, mix the sweetened condensed milk and the butterscotch ice cream topping until well combined. Pour this mixture evenly over the cake, making sure it fills the holes.
Chill: Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the filling is absorbed and the cake is thoroughly chilled.
Add the Topping: Once the cake is chilled, spread the thawed whipped topping evenly over the surface.
Sprinkle the Toppings: Sprinkle the butterscotch chips and toffee bits evenly over the whipped topping.
Serve: Slice and serve the cake chilled. Store any leftovers in the refrigerator.