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A slice of Butterfinger poke cake being lifted from a pan.
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Butterfinger Poke Cake

This Butterfinger Poke Cake recipe combines peanut butter, caramel sauce, and chopped-up Butterfinger candy bars. Starting with a boxed cake mix, it's a quick, easy, decadent recipe perfect for any occasion!
Prep Time20 minutes
Cook Time30 minutes
Course: Appetizer/Dessert
Cuisine: American
Keyword: Butterfinger poke cake
Servings: 12 servings
Calories: 464kcal
Author: Kasey Schwartz

Equipment

  • 9x13 baking pan
  • Large mixing bowl
  • Baking spray
  • whisk
  • Wooden spoon

Ingredients

Cake

  • 1 box (15.25 ounces) Chocolate cake mix
  • 1 cup milk
  • 1/3 cup oil
  • 3 eggs

Toppings

  • 1/2 cup peanut butter
  • 1/2 cup caramel sauce
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups Cool Whip
  • 3 large Butterfinger candy bars, chopped

Instructions

  • Preheat your oven to 350 degrees F. Spray a 9x13 cake pan with baking spray and set aside.
  • First, make the cake. Whisk together all of the ingredients on the box mix for the cake in a large mixing bowl. Whisk until smooth.
    1 box (15.25 ounces) Chocolate cake mix, 1 cup milk, 1/3 cup oil, 3 eggs
  • Pour the cake batter into the prepared cake pan and spread evenly in the pan.
  • Bake the cake for 25-30 minutes. A toothpick inserted into the center of the cake should come out cleanly.
  • Let the cake cool completely.
  • While the cake is cooling, make the topping. In a medium mixing bowl, whisk together the peanut butter, caramel sauce, and sweetened condensed milk.
    1/2 cup peanut butter, 1/2 cup caramel sauce, 1 can (14 ounces) sweetened condensed milk
  • Use the handle of a wooden spoon to poke holes across the entire cake, spacing them about 2 inches apart.
  • Pour the sauce over the entire cake, filling in the holes. Chill for 1-2 hours.
  • Spread the cool whip across the top of the cake and then sprinkle with the chopped Butterfingers. Slice and enjoy!
    2 cups Cool Whip, 3 large Butterfinger candy bars, chopped

Video

Notes

  • Store any extra Butterfinger poke cake in the refrigerator in an airtight container for up to three days.
  • Freeze the cake for up to two to three months.
  • Thaw in the fridge overnight or at room temperature when you're ready to serve.

Nutrition

Serving: 1serving | Calories: 464kcal | Carbohydrates: 58g | Protein: 9g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 470mg | Potassium: 305mg | Fiber: 2g | Sugar: 36g | Vitamin A: 124IU | Vitamin C: 0.05mg | Calcium: 119mg | Iron: 2mg