Background: I originally got this recipe many years ago from my mother-in-law who called it “Drizzle Cake”. I later heard that these types of desserts were also called poke cake or dump cake. Whatever it is called, this is a really quick and easy dessert to whip up in a hurry.
- 1 Duncan Hines Devil’s Food Cake Mix
- 1 can Milnot Evaporated Milk
- 1 – 12.25 ounce jar of butterscotch ice cream topping
- 1 – 8 ounce tub Cool Whip Frozen Topping, thawed
- 2 – 8 ounce packages Heath Milk Chocolate English Toffee Baking Bits
- Make and bake Devil’s Food Cake according to instructions (remember adding extra flour for our altitude).
- Allow cake to cool completely
- Poke holes in cake with end of wooden spoon
- Pour Milnot or evaporated milk across cake, allowing it to flow into holes
- Pour Butterscotch topping across cake, also allowing to flow in to holes
- Spread Cool Whip across cake (like frosting a cake)
- Sprinkle Heath chocolate English toffee bits on top of Cool Whip
- Keep in refrigerator until ready to serve
Looking for a quick main dish to serve with the Drizzle Cake? Try Pork Medallions with Dijon-Fig Sauce to really impress your last-minute guests!
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