Butterfinger Poke Cake Recipe
Butterfinger Poke Cake is so simple, yet so delicious. It starts with a boxed cake mix, filled with a caramel sauce and whipped topping with Butterfinger crumbles on top.
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 caramel 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!
Did you try this recipe?Let us know how it was!