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Prep Time:
25 mins
Cook Time:
25 mins
Chill Time:
2 hrs 30 mins
Total Time:
3 hrs 20 mins
Servings:
12
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Ingredients
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cooking spray
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1 (13.25-ounce) package yellow cake mix (such as Betty Crocker®)
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1 cup water
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3 large eggs
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1/3 cup canola oil
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1 (3.5 ounce) package cook-and-serve butterscotch pudding & pie filling mix (such as Jell-O®)
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1 3/4 cups whole milk
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1/2 teaspoon kosher salt
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1/2 cup, plus 3 tablespoons (5 1/2 ounces) Irish cream liqueur (such as Baileys®), divided
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3 cups heavy whipping cream
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1/2 cup salted caramel topping, divided (such as Smucker’s®)
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flaky sea salt (optional)
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with cooking spray and line with parchment paper, if desired.
Robby Lozano / Food Styling: Julia Levy
Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed until no streaks of flour remain, about 2 minutes. Rinse beaters clean.
Robby Lozano / Food Styling: Julia Levy
Pour batter into the prepared baking pan.
Robby Lozano / Food Styling: Julia Levy
Bake in the the preheated oven until a toothpick inserted into the center of the cake comes out clean, 21 to 25 minutes.
Robby Lozano / Food Styling: Julia Levy
Five minutes before cake is done, whisk together pudding mix and milk in a saucepan; heat over medium, whisking constantly, until mixture starts to thicken, about 4 minutes. Remove from heat. Add salt and 1/2 cup of the Irish cream and whisk vigorously until smooth.
Robby Lozano / Food Styling: Julia Levy
Poke holes immediately into the warm cake with the round handle of a wooden spoon. (Holes should be at 1-inch intervals and extend down to the bottom of the baking dish.)
Robby Lozano / Food Styling: Julia Levy
Immediately pour pudding mixture evenly over the warm cake, making sure to fill all the holes. Let cool in pan on a wire rack until room temperature, about 30 minutes. Cover and refrigerate for at least 2 hours or up to 12 hours.
Robby Lozano / Food Styling: Julia Levy
Combine heavy cream, 6 tablespoons caramel topping, and remaining 3 tablespoons Irish cream in a large bowl. Beat on medium-high speed until stiff peaks form, about 5 minutes. Refrigerate until needed.
Robby Lozano / Food Styling: Julia Levy
Spread whipped cream evenly over cooled cake.
Robby Lozano / Food Styling: Julia Levy
Drizzle with remaining 2 tablespoons salted caramel topping. Sprinkle with flaky sea salt, if desired.
Robby Lozano / Food Styling: Julia Levy
I Made It
Nutrition Facts (per serving)
545
Calories
32g
Fat
54g
Carbs
6g
Protein
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Nutrition Facts
Servings Per Recipe
12
Calories
545
% Daily Value *
Total Fat
32g
40%
Saturated Fat
16g
80%
Cholesterol
118mg
39%
Sodium
481mg
21%
Total Carbohydrate
54g
20%
Dietary Fiber
1g
2%
Total Sugars
35g
Protein
6g
13%
Vitamin C
0mg
1%
Calcium
195mg
15%
Iron
1mg
7%
Potassium
166mg
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
