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 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.)
CRAVING MORE RECIPES? GIVE THESE A TRY!
Butterfinger Poke Cake (+Video)
- 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
- 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.
- 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.
“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.
Originally published: December 2011
Updated and republished: May 2019