Ingredients Quantity
Yellow cake mix 1 box
Eggs 3
Vegetable oil 1/2 cup
Water 1 cup
Instant vanilla pudding mix 1 box
Milk 2 cups
Butter 1/4 cup
Brown sugar 1 cup
Butterscotch topping 1/2 cup
Heath toffee bits 1/2 cup
Whipped cream For topping
Toffee pieces For garnish
Step-by-Step Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix until smooth.
Pour the batter into a greased 9×13-inch baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the instant vanilla pudding according to the package instructions, using the 2 cups of milk. Let it set in the refrigerator.
Once the cake is out of the oven, allow it to cool for about 10 minutes.
Using the back of a wooden spoon or a straw, poke holes all over the cake.
In a saucepan, melt the butter and brown sugar together over medium heat. Bring to a boil, then reduce the heat and let it simmer for 2 minutes.
Remove the saucepan from heat and stir in the butterscotch topping until well combined.
Pour the butterscotch mixture over the cake, ensuring it seeps into the holes.
Spread the prepared vanilla pudding over the cake, making sure it fills the holes as well.
Sprinkle Heath toffee bits generously over the pudding layer.
Cover the cake and refrigerate for at least 2 hours, allowing the flavors to meld.
Before serving, top the cake with whipped cream and a sprinkle of toffee pieces.
Tips for Baking Success
To ensure a moist cake, do not overbake. The toothpick should come out with a few moist crumbs, but not wet batter.
Experiment with different pudding flavors, like caramel or butterscotch, for a unique twist.
Allow the cake to chill adequately before serving, as this enhances the flavors and texture.
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