Butterfinger Poke Cake
Butterfinger poke cake turns a box of cake mix into a decadent gourmet dessert that tastes just like your favorite candy bar! Chocolate cake gets loaded with an addictive combination of caramel and peanut butter before being lathered with fluffy whipped topping.
When it comes to my kids’ Halloween candy, there’s one you can bet I’m stealing.
Butterfingers.
They are one of my favorite candy bars with their mix of crisp peanut butter filling and chocolate.
And I love putting them into all sorts of desserts like Butterfinger Cookies and Butterfinger Cupcakes.
Now I have a new one for you, my fellow Butterfinger aficionados!
Butterfinger poke cake.
Rich chocolate cake filled with a mix of peanut butter and caramel filling laced with chopped Butterfinger candy bars.
It’s perfect for any potluck, picnic, or party, and you can bet it will be the first dessert gone since everyone will want seconds!
Ingredients
To make this you’ll need:
- Chocolate cake mix– We used a 15 ounce box of Duncan Hines chocolate cake mix but you could use any brand you prefer
- The ingredients on the box– Water, vegetable oil, and eggs
- Filling ingredients– Sweetened condensed milk, caramel sauce, creamy peanut butter, powdered sugar, and vanilla extract-
- Whipped topping– To spread out on top of the cake
- Butterfingers– 8-10 fun sized or 3-4 full sized bars chopped.
How to Make
Making Butterfinger poke cake is so easy!
Just preheat the oven to 350° and make the cake batter in a large bowl according to the instructions on the box.
Once the batter is made, pour it into a 9×13″ pan sprayed with nonstick spray.
Bake it for 25-30 minutes in the preheated oven.
When the cake is done, take it out of the oven and let it cool completely.
Once it’s cool, poke holes all around the top of the cake with the end of a wooden spoon or a skewer.
Make sure to go at least halfway down or more.
Then stir the condensed milk, caramel sauce, peanut butter, powdered sugar, vanilla extract and the all but 1/2 cup of the chopped Butterfingers together.
Pour the mixture all over top of the cake, making sure to spread it into the holes.
Cover the cake and let it chill in the fridge for 1-2 hours.
Once it has chilled, spread the whipped topping all over top of the cake evenly.
Sprinkle the remaining chopped Butterfingers all over top of the whipped cream.
Slice, serve, and enjoy!
Storing
Store any leftover poke cake covered tightly with foil or plastic wrap in the baking dish in the fridge or transfer it to an airtight container.
Refrigerate it for 5-6 days.
Tips and Tricks
- Be careful when you chop the Butterfinger bars.
- You could use the end of a butter knife to poke holes in the cake as well.
- Make sure the holes in the cake are evenly distributed throughout the top of the cake and go at least halfway through the cake so the filling has a chance to seep in.
- Make it a little fancier by topping it with shaved chocolate.
Other Poke Cakes
Butterfinger poke cake is one of my favorite ways to enjoy the flavors of the candy bar in a yummy dessert.
Make it and enjoy!
Looking for other poke cake recipes?
Try these:
If you’ve tried this BUTTERFINGER POKE CAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Butterfinger Poke Cake
Ingredients
- 1 15 oz box duncan hines chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 14 oz can sweetened condensed milk
- 1/2 cup caramel sauce
- 1/3 cup peanut butter creamy
- 1 cup whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 8-10 fun sized Butterfinger candy bars chopped (save 1/2 cup for the topping)
Instructions
- Preheat the oven to 350° and in a large bowl prepare the cake mix accordingly to the back of the box. Spray a 9x13 baking dish with non stick cooking spray. Once the batter is made, pour into the prepared pan and place in the preheated oven. Bake for 25-30 minutes.1 15 oz box duncan hines chocolate cake mix, 1 cup water, 1/3 cup vegetable oil, 3 eggs
- Let the cake cool completely.
- Using a skewer, or the end of a wooden spoon, poke holes all around the top of the cake, making sure to go halfway/ all the way down.
- In a medium sized bowl add the condensed milk, caramel sauce, peanut butter, powdered sugar, vanilla extract and the chopped butterfingers and stir until well combined.1 14 oz can sweetened condensed milk, 1/2 cup caramel sauce, 1/3 cup peanut butter, 1/3 cup powdered sugar, 1/2 tsp vanilla extract, 8-10 fun sized Butterfinger candy bars
- Pour the mixture all over top of the cake and making sure to spread into the holes as well and all over. Cover the cake and place in the refrigerator for 1-2 hours.
- Once it has chilled, whip the cream using a hand mixer until stiff peaks have formed, then spread it all over top of the cake evenly. Sprinkle the 1/2 cup of butter fingers all over top of the whipped cream.
- Slice, serve, and enjoy!
Notes
- Be careful when you chop the Butterfinger bars.
- You could use the end of a butter knife to poke holes in the cake as well.
- Make sure the holes in the cake are evenly distributed throughout the top of the cake and go at least halfway through the cake so the filling has a chance to seep in.
- Make it a little fancier by topping it with shaved chocolate.
