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BUTTERFINGER POKE CAKE (+Video)

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5 from 1 vote

Butterfinger Poke Cake starts with a boxed marble cake mix and filled with a delicious caramel sauce and topped with caramel whipped topping.

BUTTERFINGER POKE CAKE

I suppose by now y’all know my history with these types of cakes. I just can’t help myself. If you’ll remember, it all started off with the HONEY BUN CAKE. Then it was the WHOPPER CAKE. Then it was the TWINKIE CAKE. Now, I’m sharing the Butterfinger Cake.Butterfinger Poke Cake recipe

VIDEO INCLUDED BELOW:

WHAT IS A POKE CAKE?

It is simply a cake that has had holes poked in it and those holes are then filled with some sort of sweet deliciousness like jell-o, pudding, or in this case, sweetened condensed milk and caramel. They gained ground in the 70’s when cake mixes were gaining in popularity. It’s so easy to make, everyone thinks it’s delicious and I look like a super-star to my family. Now, let’s dig into this Butterfinger Cake.
Butterfinger Poke Cake recipe from The Country Cook
WHAT YOU’LL NEED:
marble cake mix
eggs, oil & water
sweetened condensed milk
caramel topping
Butterfinger candy bar
whipped topping (COOL WHIP)
chocolate syrupfudge marble cake mix, chocolate syrup, Butterfingers, caramel syrup, sweetened condensed milk, whipped topping

HOW TO MAKE BUTTERFINGER POKE CAKE:

Preheat oven to 350F degrees. Spray 9×13 baking pan with nonstick cooking spray. Prepare cake as directed on back of box and bake according to cooking times on back of box.
fudge marble cake in a 9x13 baking dish
 When it comes out of oven, allow to cool for just a few minutes.cooled, fudge marble swirl cake
In a medium bowl, combine sweetened condensed milk with caramel topping.sweetened condensed milk combined with caramel ice cream topping a bowl
Poke holes in the cake with a fork. Really get in there and stab that sucker. You want plenty of crevices for the caramel mixture to go into.
fudge marble cake with holes poked in it with a fork
Drizzle caramel mixture over cake. Put cake in the fridge to let it finish cooling. caramel sweetened condensed milk poured over fudge marble cake
Once it is cooled, spread whipped topping over entire cake. Then sprinkle with crushed Butterfinger candy.Butterfinger Poke Cake, finished
Cake needs to be kept refrigerated (because of the whipped topping.)Butterfinger Poke Cake
Enjoy!

Originally published: December 2011
Updated and republished: May 2019

Butterfinger Poke Cake

BUTTERFINGER POKE CAKE

Butterfinger Poke Cake starts with a boxed marble cake mix and is filled with a caramel sauce and topped with caramel whipped topping.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Butterfinger Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 182
Author: Brandie @ The Country Cook

Ingredients

  • 1 box fudge marble cake mix
  • ingredients listed on back of cake mix box (eggs, oil and water)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) jar caramel topping
  • 1 bar Butterfinger candy (large bar)
  • 1 (8 oz) tub whipped topping (Cool Whip) thawed
  • chocolate syrup to drizzle on top optional

Instructions

  • Preheat oven to 350F degrees.
  • Spray 9 x 13 baking pan with nonstick cooking spray.
  • Prepare cake as directed on back of box and bake according to cooking times on back of box.
  • When it comes out of oven, allow to cool for just a few minutes.
  • In a medium bowl, combine sweetened condensed milk with caramel topping.
  • Now, start poking holes in the cake with a fork. Lots of holes! You want plenty of crevices for the caramel mixture to go into.
  • Drizzle caramel mixture over cake.
  • Put cake in the fridge to let it finish cooling.
  • Once it is cooled, spread whipped topping over entire cake.
  • Then sprinkle with crushed Butterfinger candy.

Video

Notes

Keep cake in the fridge until ready to serve (because of the whipped topping).
If you like, sprinkle some extra crushed Butterfinger bars on top before serving or drizzle with a little chocolate syrup, then dig in! This cake is also very good if you use a Devil's Food Cake mix.

Nutrition

Calories: 182kcal | Carbohydrates: 39g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 31mg | Sugar: 21g | Calcium: 93mg | Iron: 0.9mg
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Reader Interactions

Comments

  1. Amica Galloway says

    I baked this cake for one of my co-workers birthday a few weeks ago. Everyone loved it & he said it was one of the best cakes he ever tasted, thanks for sharing !!!

    Reply

  7. Brianna Grant says

    I've made this cake 3 times now, it is just too yummy!!! The 3rd time I made it, I put butterscotch topping in it instead of caramel. It was just as amazing. Thanks for sharing.

    Reply

  8. Tina V. says

    I LOVE your blog! I have gotten some great recipes from here. You are missing one poke cake though. I would like to share my recipe with you. It is my whole family's favorite. We can't have a special get together w/o it or I get in trouble. If you are interested, please let me know how I can pass it along.

    Reply

    • Roxanne says


      Yours sounds mysterious-I’ve.gotten a lot of good tips from this blog . Would be interested if you share!

      Reply

  9. DORIS WINFREE says

    THANK YOU FOR ALL THE PICTURES OF YOUR RECIPES THAT HELPS SO MUCH!! I LOVE ALL YOUR RECIPES AND PUT A LOT OF THEM ON FACEBOOK.

    Reply

  10. tiffany says

    Thanks so much for sharing all your recipes…made this cake today…EXCELLENT!! Even though the store didn't have the marble cake mix i made my own and made two cakes…a box of yellow and choc. fudge cake mix. Just swirled choc. into yellow and then yellow swirl into the choc. It was great…even added the carmel/con. milk mixture (what was left of it) and drizzled it on the top when i was finished. Thanks for the step by step pics in with directions. I look forward to seeing more recipes!

    Reply

  12. Lynn Vandever says


    I made with the chocolate cake mix and it was yummy. I also found the wrapper is tough enough to smash the candy while still wrapped. Then all you have to do is snip the end off and poor the candy onto the cake. Easy but looks like you went to a lot of work. lol Thanks for all your recipes, they are really good.

    Reply

  13. Andrea says

    Made this with a devil's food cake mix cuz that's what I had in the cabinet and omitted the cool whip sincy my boyfriend doesn't really like it. However, it was super moist and awesome topped with crushed butterfinger candy, a little of the caramel mixture and drizzled with a bit of chocolate syrup.

    Reply

  14. Anonymous says

    Found this on Pinterest and can not wait to make it for my husband's birthday this week. Yummy. I love dressing up plain old boxed cake mixes into something fab. It is going to be a long week of waiting, he he. I just hope they top the peanut butter brownies I made for our anniversary this week, but pretty sure they will.

    Reply

  17. Jess says


    My daughter and I made this today! So good…we are keeping it in the freezer instead of the fridge for now. Ty for the awesome recipe!

    Reply

  18. Joyce says


    Brandie, made this for my sister’s Birthday. Instead of poking the cake with a fork, I used the end of a wooden spoon. Makes it easier to pour the caramel mixture into holes that are a bit bigger. I poke them about 1/2 inches apart. The cake was a hit! Will for sure make it again. Thank you for sharing this recipe!

    Reply

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