Description
This Biscoff Poke Cake is ultra moist, rich in caramelized cookie flavor, and topped with a luscious Biscoff whipped topping. Every bite melts in your mouth!
Ingredients
Scale
- 1 box vanilla or white cake mix (plus ingredients listed on the box)
- 1 cup Biscoff spread (melted)
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1/2 cup crushed Biscoff cookies
- Extra Biscoff spread for drizzle (optional)
Instructions
- Preheat oven and prepare cake mix according to package instructions.
- Bake the cake in a 9×13 inch pan and let cool for about 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake.
- In a bowl, mix melted Biscoff spread and sweetened condensed milk until smooth.
- Pour the mixture evenly over the cake, allowing it to soak into the holes.
- Let the cake cool completely, then spread whipped topping evenly over the surface.
- Sprinkle crushed Biscoff cookies on top and drizzle with additional melted Biscoff if desired.
- Refrigerate for at least 1 hour before serving.
Notes
For extra flavor, chill overnight and serve cold. You can also use homemade whipped cream if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: biscoff poke cake, lotus cake, cookie butter cake, easy dessert, biscoff dessert