Hot Butterscotch Pudding Poke CakeHot Butterscotch Pudding Poke Cake

Hot Butterscotch Pudding Poke Cake

5 from 1 reviews
Hot Butterscotch Pudding Poke Cake
 
Prep time
Cook time
Total time
 
This recipe takes my favorite hot yellow skillet cake and douses it in hot, buttery, caramelized butterscotch pudding. You can't beat it for a quick and easy dessert — the cake doesn't even have to cool!
Author:
Serves: 8-10
Ingredients
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
Butterscotch Pudding Ingredients:
  • 3 egg yolks
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup packed dark brown sugar
  • 6 Tablespoons unsalted butter
  • 3/8 teaspoon kosher salt
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
Instructions
  1. To make the cake: Preheat the oven to 375 degrees and prepare a 10-inch oven-safe skillet sprayed with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, and salt before whisking in the egg, sour cream, almond extract, vanilla extract. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. Use the back of a spoon to poke holes throughout the entire surface of the cake, cleaning off the spoon between pokes so it won't tear up the tender cake. While the cake bakes, make your butterscotch pudding.
  2. To make the pudding, whisk the eggs and cornstarch together in a small bowl and set it aside with the whisk still in it. Put the vanilla extract in a separate medium bowl and set a fine mesh sieve over top of it to prepare it for use later.
  3. Melt the butter over medium-high heat in a heavy-bottomed saucepan before adding the dark brown sugar. Cook these together, stirring with a wooden spoon. The mixture will look creamy and bubbly before it separates for a bit. Keep cooking and stirring and it will come back together in a couple of minutes and continue cooking. Stir constantly through all of this.
  4. When it comes back together, remove the pan from heat and very carefully add the milk. It will bubble up and the mixture will turn hard on the bottom of the pan. Carefully pry the mixture off the bottom of the pan and return the pan to medium-low heat. Stir and cook until the mixture melts back into the milk, around 4-5 minutes. Continue to heat until the milk is steaming.
  5. Temper the egg mixture by carefully pouring a small amount of the hot mixture into the eggs while whisking constantly. After that, continue to pour about half of the hot mixture into the eggs, whisking constantly. Then pour the egg mixture back into the saucepan now that the eggs are tempered. Bring the mixture to a boil, whisking constantly. Allow the mixture to boil at least two minutes or until it's getting thicker (for me, this took more like 10 minutes).
  6. Pour the pudding through the fine mesh strainer into the bowl with the vanilla, pressing it through with a spatula. Stir until the vanilla is mixed in. Pour over hot cake and let cool for just a bit before serving warm.

 

19 Comments on Hot Butterscotch Pudding Poke Cake

  1. Rebecca
    February 19, 2019 at 8:23 am (1 month ago)

    You rock…please never stop.

    Reply
    • Julie Ruble
      February 19, 2019 at 11:15 am (1 month ago)

      Thank you, Rebecca!

      Reply
  2. Lyn
    February 19, 2019 at 9:14 am (1 month ago)

    I too enjoy the stories, I thought that’s what blogging was about?? Dont stop!

    Reply
    • Julie Ruble
      February 19, 2019 at 11:56 am (1 month ago)

      I thought so too! Thanks Lyn 🙂

      Reply
  3. Jenni
    February 19, 2019 at 10:38 am (1 month ago)

    You’re the best. And I am so glad you loved the pudding AND that you poured it all over some delicious cake! xoxo

    Reply
    • Julie Ruble
      February 19, 2019 at 11:15 am (1 month ago)

      Thank you, Jenni! It was so delicious!

      Reply
  4. Jane S.
    February 19, 2019 at 11:26 am (1 month ago)

    I have been following your blog for many years. I love it for the personal stories just as much as the recipes. For me, the blogs that I follow more closely, are the ones that I feel most connected to through their personal stories. I can get recipes anywhere, but when you connect a recipe to a person, and a story… it means so much more. Much like a family recipe. I am glad to hear that you won’t be influenced by the criticism of a few, when you have the support of so many!
    Now..time to make butterscotch! Thanks, Julie!

    Reply
    • Julie Ruble
      February 19, 2019 at 11:49 am (1 month ago)

      Thank you, Jane, for these kind words!! I’m so glad you’re here.

      Reply
  5. Shanna
    February 19, 2019 at 11:34 am (1 month ago)

    You know I have to make this version now. Love you for all your words. Thank you for always speaking out. I’ve been pondering a smililar blog post. Ever since the comedienne tweeted her disgust of words before recipes a few weeks ago. I just don’t understand the hate towards people providing others with free recipes.

    Reply
    • Julie Ruble
      February 19, 2019 at 11:50 am (1 month ago)

      Thank you, Shanna! The feeling is mutual <3

      Reply
  6. Foodiewife
    February 19, 2019 at 12:19 pm (1 month ago)

    Right on! This is your blog. It’s who you are. I love the way that you write. I also love the way that you bake. Having just moved to Word Press, I’m astounded at the cost of running a blog. People don’t realize what we pay for hosting fees and a myriad of plug-ins. They just assume that it’s all free and how dare we actually write something. Just give the the recipe! We blog because we are passionate about what we do. Take it or leave it, right? I understand your frustration. Don’t change. In all the years I’ve known you (actually met you), I’ve been quietly lurking and reading your blog. Today, I am commenting, because I can. Love you!

    Reply
    • Julie Ruble
      February 20, 2019 at 12:04 am (1 month ago)

      Thank you, Debby! So glad we got to meet in person in San Francisco! And so grateful for your support.

      Reply
  7. Anne Doherty
    February 19, 2019 at 3:20 pm (1 month ago)

    Hi Julie,
    Thank you for the great words. I’m the mother of two professional women, who are 36 & 34. They run into this kind of attitude all the time. I love your blog and recipes.
    Anne

    Reply
    • Julie Ruble
      February 20, 2019 at 12:03 am (1 month ago)

      Thank you so much, Anne! I’m sad but not surprised your daughters also run into this.

      Reply
  8. Elaine Cobb
    February 19, 2019 at 4:29 pm (1 month ago)

    Don’t ever change. Don’t ever stop saying your piece on your blog. Don’t ever stop baking and cooking.
    Thank you for beautiful being you.

    Reply
    • Julie Ruble
      February 20, 2019 at 12:02 am (1 month ago)

      Thank you, Elaine, for your sweet words!

      Reply
  9. Alicia Sweatt
    February 19, 2019 at 9:46 pm (1 month ago)

    I read your blog for the comments. The recipes are the frosting. Thanks for speaking out on so many important issues.

    Reply
    • Julie Ruble
      February 20, 2019 at 12:02 am (1 month ago)

      Thank you so much, Alicia!

      Reply
  10. Coco in the Kitchen
    February 26, 2019 at 6:25 pm (3 weeks ago)

    Oh my goodnesssssss….
    I need a cold, windy night, a glowing fire and this cake!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *