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Butterfinger Candy Bar Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 64 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Butterfinger Candy Bar Poke Cake is a decadent and easy-to-make dessert combining a moist chocolate cake soaked with a rich caramel and sweetened condensed milk mixture, topped with creamy whipped topping and crunchy crushed Butterfinger candy bars. Perfect for celebrations or satisfying a sweet tooth, it offers layers of chocolate, caramel, and peanuts in every bite.

Ingredients

Scale

Cake Ingredients

  • 1 box chocolate cake mix (plus ingredients listed on the box)

Filling and Topping

  • 1 (14 oz) can sweetened condensed milk
  • 1 (12.25 oz) jar caramel sauce
  • 1 (8 oz) tub whipped topping (thawed)
  • 4 Butterfinger candy bars (crushed)
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Prepare and Bake Cake: Preheat your oven and prepare the chocolate cake mix according to the package directions. Pour the batter into a 9×13-inch pan and bake until a toothpick inserted comes out clean. Once baked, allow the cake to cool for 5–10 minutes so it is warm but not hot.
  2. Poke Holes in Cake: Using the handle of a wooden spoon, gently poke holes all over the surface of the warm cake. These holes will allow the filling to soak deep into the cake, adding moisture and flavor.
  3. Make the Filling: In a small bowl, combine the sweetened condensed milk and caramel sauce; mix together until smooth and well blended. This mixture will infuse the cake with a sweet, creamy caramel flavor.
  4. Pour Filling Over Cake: Evenly pour the caramel-condensed milk mixture over the cake, allowing it to seep into the holes you poked earlier. This step ensures the cake stays moist and flavorful throughout.
  5. Cool Completely: Let the cake cool completely to room temperature to set the filling and avoid melting the topping.
  6. Add Whipped Topping: Spread the thawed whipped topping evenly over the surface of the cooled cake, creating a light and creamy layer.
  7. Sprinkle Crushed Butterfinger: Evenly sprinkle the crushed Butterfinger candy bars over the whipped topping for a crunchy, chocolatey peanut butter finish that contrasts beautifully with the softness below.
  8. Chill Before Serving: Refrigerate the cake for at least 2 hours to allow flavors to meld and the cake to set perfectly before slicing and serving.

Notes

  • For extra Butterfinger flavor, stir half of the crushed candy bars into the whipped topping before spreading it on the cake.
  • This cake can be made a day ahead and stored covered in the fridge, making it perfect for advance preparation.
  • Use a sharp knife warmed in hot water to slice the cake for clean pieces.
  • Try substituting peanut butter cups or other favorite candy bars for a variation.

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Find it online: https://tastytablemagic.com/butterfinger-candy-bar-poke-cake-recipe/