Description
This easy Butterfinger poke cake combines moist chocolate cake, creamy caramel filling, fluffy whipped topping, and crunchy Butterfinger bits for a decadent dessert perfect for parties or family gatherings. It’s quick to make, crowd-pleasing, and endlessly customizable.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 cup creamy caramel sauce
- 1 tub (8 oz) whipped topping, thawed
- 4 Butterfinger candy bars (2.1 oz each), crushed
- Optional: chocolate syrup, mini chocolate chips, chopped roasted peanuts
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- In a large bowl, combine chocolate cake mix, eggs, vegetable oil, and water. Mix until smooth and glossy, about 2 minutes with an electric mixer or 3 minutes by hand.
- Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool in pan for 10-15 minutes.
- Once slightly cooled, use the handle of a wooden spoon, fork, or chopstick to poke holes all over the cake, about 1 inch apart.
- In a medium bowl, stir together sweetened condensed milk and caramel sauce. Pour mixture slowly over cake, filling each hole. Use a spatula to smooth. Let cake sit for 10-15 minutes to soak.
- Once cake is at room temperature, spread whipped topping evenly over the surface.
- Crush Butterfinger bars in a zip-top bag with a rolling pin. Scatter crushed candy over whipped topping.
- Optional: Drizzle chocolate syrup, add mini chocolate chips, or chopped peanuts.
- Refrigerate cake for at least 2 hours before serving. Slice into squares and serve chilled.
Notes
For best results, chill the cake for at least 2 hours before serving. Use a wooden spoon handle for larger holes to soak up more filling. Crush Butterfinger bars just before topping to keep them crunchy. You can make the cake a day ahead and add toppings before serving. For gluten-free or dairy-free adaptations, use appropriate cake mix and toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/15th of cake (about 1 square)
- Calories: 390
- Sugar: 38
- Sodium: 350
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 54
- Fiber: 2
- Protein: 4
Keywords: Butterfinger poke cake, chocolate cake, party dessert, easy cake, caramel cake, candy bar cake, potluck dessert, birthday cake