Best Butterfinger Poke Cake is so simple, yet so delicious. It starts with a boxed cake mix, filled with a caramel sauce, then whipped topping and Butterfinger crumbles on top.
There is just something about a poke cake that I adore. They are so easy to make but also some of the most fun types of cake. It started with my S'mores Poke Cake and a Jello Poke Cake more recently. You will find these are different types of cake but equally delicious. The Butterfinger cake is so moist and tasty, you will not be sorry you made it. This cake will disappear quickly!
Try some of our other cakes: Graveyard Dirt Cake, Kahlua Trifle Cake, Oreo Pudding Poke Cake, or Hot Fudge Pudding Cake.
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Ingredients for Butterfinger Poke Cake
- Boxed cake mix - Chocolate, Yellow, Marble will all be tasty
- The ingredients needed for the boxed cake, usually oil, eggs, water
- sweetened condensed milk
- caramel sauce
- whipped topping/Cool Whip
- Butterfinger Bits
FAQs
A Butterfinger poke cake is a moist, flavorful cake that is "poked" with holes after baking, then filled with a delicious mixture and topped with crushed Butterfinger candy bars, creating a dessert that's rich, sweet, and has a delightful crunch.
To avoid a soggy cake, be sure to chill it thoroughly after adding the filling so that it sets properly. Also, avoid adding too much filling.
You can decorate the top of the cake with additional toppings like drizzles of chocolate and caramel sauce, whole or halved Butterfinger bars, or even colorful sprinkles for a festive look.
Top Tips
- Make sure the cake is completely cool before spreading on the whipped topping or it will melt.
- When poking the holes in the cake, you can use a fork, end of a wooden spoon, if you want larger holes, or a wooden skewer (which is what I was using).
- When spreading the condensed milk and caramel mixture, you want the cake to still be hot so it will help soak into the cake.
- If using Butterfinger candy bars, freeze them for about an hour. Crush them right in the wrapper.
- Store your poke cake in the refrigerator until you’re ready to serve it. If there are leftovers, cover the cake and store it in the refrigerator for up to 5 days.
- To freeze the cake, place in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight.
How to make Butterfinger Poke Cake
- Preheat oven to 350 degrees. Spray a 9 x 13" baking dish with nonstick spray. Prepare boxed cake mix, according to box instructions.
- Once cake is done, allow it to cool 5-10 minutes. While it is cooling, mix together the sweetened condensed milk and caramel sauce in a medium bowl.
- Using a fork, wooden skewer or the end of a wooden spoon, slowly poke holes all over your cake.
- Pour milk mixture over the top while still warm, spreading evenly.
- Allow cake to cool in refrigerator at least one hour. The caramel mix will soak into the cake.
- Once cake it cool, spread whipped topping over the cake.
- Sprinkle Butterfinger bits evenly over the cake. Keep refrigerated. Cut and enjoy!
Butterfinger Poke Cake Recipe
Ingredients
- 1 Box Cake mix (chocolate, yellow, marble), plus the ingredients listed on the box
- 1 14 oz. can sweetened condensed milk
- 1 12 oz. jar caramel sauce
- 1 8 oz. whipped topping (Cool Whip)
- 4 crushed Butterfinger candy bars or 5 - 8 oz. Butterfinger baking bits/dessert topping
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13″ baking dish with nonstick spray. Prepare boxed cake mix, according to box instructions.
- Once cake is done, allow it to cool 5-10 minutes. While it is cooling, mix together the sweetened condensed milk and caramel sauce in a medium bowl.
- Using a fork, wooden skewer or the end of a wooden spoon, slowly poke holes all over cake.
- Pour milk mixture over the top while still warm, spreading evenly.
- Allow cake to cool in refrigerator at least one hour. The caramel mix will soak into the cake.
- Once cake it cool, spread whipped topping over the cake.
- Sprinkle Butterfinger bits evenly over the cake. Keep refrigerated. Cut and enjoy!
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