Butterfinger Poke Cake (+Video)
Butterfinger Poke Cake starts with a boxed marble cake mix and is filled with a caramel sauce and topped with caramel whipped topping.
Servings 12
Calories 182kcal
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
Calories: 182kcal | Carbohydrates: 39g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 31mg | Sugar: 21g | Calcium: 93mg | Iron: 0.9mg