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THE BEST 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.
Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Course:
Dessert
Cuisine:
American
Keyword:
Butterfinger Cake, Butterfinger Poke Cake
Servings:
12
Calories:
182
kcal
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:
182
kcal
|
Carbohydrates:
39
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
325
mg
|
Potassium:
31
mg
|
Sugar:
21
g
|
Calcium:
93
mg
|
Iron:
0.9
mg