Butterfinger Poke Cake starts with a boxed marble cake mix and filled with a delicious caramel sauce and topped with caramel whipped topping.
A CANDY BAR INSPIRED POKE CAKE RECIPE
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.
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- marble cake mix
- eggs, oil & water
- sweetened condensed milk
- caramel topping
- Butterfinger candy bar
- whipped topping (COOL WHIP)
- chocolate syrup
HOW TO MAKE BUTTERFINGER POKE CAKE:
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.
Poke holes in the cake with a fork. You want plenty of crevices for the caramel mixture to go into.
In a medium bowl, combine sweetened condensed milk with caramel topping.
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.
Cake needs to be kept refrigerated (because of the whipped topping.)
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Originally published: December 2011
Updated and republished: May 2019
Butterfinger Poke Cake (+Video)
Ingredients
- 15.25 ounce box fudge marble cake mix
- ingredients listed on back of cake mix box (eggs, oil and water)
- 14 ounce can sweetened condensed milk
- 12 ounce jar caramel topping
- 1 Butterfinger candy bar (large bar)
- 8 ounce 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.
- 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Donna
Can't tell you the last time I saw a marbled cake mix in a store here. I think that a chocolate cake will have to suffice. Like that's a horrible thing or something. LOL!
Stoney Conrad
PLEASE add Me e-mail address for Your recipies !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Brandie @ The Country Cook
Sure thing! I got you added - you can unsubscribe at any time! 🙂
Mary Meyer
DELICIOUS AND MOIST WAS A WONDERFUL CAKE
Josh h
Im cooking this cake well actually 2 of them with my niece right now for her 17th birthday! Cant wait to enjoy thanks !
Heather T
Super easy and super quick and super good! Loved it highly recommended. ...oh and it's cheaper and tastes way better than the 17.99$ version at Food Lion.
Brandie @ The Country Cook
So great to read - thank you so very much Heather!
Brenda
From Canada - what is a Butterfingers bar? What is it like that I could buy here?
Brandie
Just did a quick search and it says that the Wunderbar is pretty much the same. Hope this helps.
Debra Doan
Absolutely delicious! Made for a baby shower!
Joyce
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!
Brandie
I bet your sister was super excited for this cake! Glad it was a hit 🙂
Jess
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!
Angie
Another wonderous cake! Thanks again Brandie! 😉
Jeanna
Yummy Brandie! This is going on my FB page for sure. Love it 🙂
Anonymous
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.
Andrea
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.
Lynn Vandever
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.
mart
Its in the oven. I'm bringing it to a Super Bowl party. I'll let you know if I score any points!!
tiffany
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!
DORIS WINFREE
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.
Tina V.
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.
Roxanne
Yours sounds mysterious-I've.gotten a lot of good tips from this blog . Would be interested if you share!
Brianna Grant
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.
Anonymous
looks really good, gonna try this one...thanks for sharing.
Adirondackcountrygal
That looks great!
Winnie
This cake really looks amazing!
Mouth-watering
GeminiWriter
My husband made this today for Easter! It looks great!
Judy
I make mine with a butter pecan cake mix
Kayleigh
Cool blog. Everything looks so good!
Amica Galloway
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 !!!