Toffee Butterscotch Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A butterscotch and toffee poke cake soaked in sweetened condensed milk and topped with whipped cream. Ultra decadent and easy to make from a cake mix. Irresistibly crunchy and sweet for toffee lovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- one 15.25-ounce box yellow cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable or canola oil
- 12- ounce jar butterscotch sundae syrup or ice cream topping
- half of one 14-ounce can sweetened condensed milk
- 12- ounce whipped topping (thawed (I used lite))
- 1/2 cup toffee bits
At a glance
PER SERVING · TIME 148M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 23m
- Sodium
- 243mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 75mg
- Calcium
- 52mg
- Iron
- 0.31mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 243MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.