This rich, decadent, sweet Butterfinger cake is moist, irresistible, and so easy to make. A chocolate boxed cake mix is baked and then poked with fork tines before a sweet, gooey caramel and sweetened condensed milk is poured on top. Top with a light, fluffy whipped topping mixed with Butterfinger candy bars for the best, simple, quick, and easy dessert that everyone will love!
Keyword Butterfinger Cake, Butterfinger Poke Cake
Prep Time 15minutes
Cook Time 30minutes
1boxDevil's Food Cake Mix
Ingredients on the box to prepare cake(eggs, oil, water)
1jar caramel topping(12 ounces)
1can sweetened condensed milk(12 ounces)
5regular-sized Butterfinger Barschopped
1container whipped topping(12 ounces) thawed
Chocolate syrup for garnish/decorating
Prepare cake mix and preparation ingredients in a large mixing bowl according to package instructions. Bake in a 9"x13" baking dish, according to package instructions.
In a separate medium mixing bowl, mix together caramel topping and sweetened condensed milk until combined.
While cake is still warm, poke holes in it with the back of a wooden spoon or with a fork. Pour caramel mixture over cake slowly, allowing it to absorb.
Allow cake to cool completely.
When cake is cooled, in a large mixing bowl, add the whipped topping. Fold in half of the chopped Butterfingers. Spread on cooled cake.
Top cake with remaining Butterfingers and a chocolate syrup drizzle.
You can use whatever cake mix you'd like! Any brand, any flavor. Pick your favorite, and follow the directions.
Remember to thaw your whipped topping ahead of time! Otherwise, it will not fully infuse into the poke cake, and it just won't work out as deliciously.
Be sure to drizzle your caramel mixture while the cake is still warm, because it absorbs best this way.
Substitute your favorite candies! This is a great recipe to use up any lingering Halloween candy. M&M's, Snicker's, KitKat, Twix,... Chop up all your favorites and toss them in!
Storage: Store covered in the refrigerator for up to a week.
Freezer Directions: Cover and freeze for up to 3 months. To thaw, place in refrigerator overnight, and serve when fully thawed!