Butterfinger Poke Cake
Whip up this incredibly easy and decadent Butterfinger Poke Cake! It’s a guaranteed crowd-pleaser featuring moist yellow cake soaked in rich caramel goodness, topped with fluffy whipped cream and irresistible crunchy Butterfinger bits. Perfect for potlucks or satisfying that sweet tooth!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 2 hrs 40 mins (Included Chill Time)
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients listed on box – typically eggs, oil, water)
- 1 (14 oz) can sweetened condensed milk
- 12 oz salted caramel sauce (store-bought or homemade)
- 8 oz heavy whipping cream
- 2 Tbsp granulated sugar
- 1 ½ tsp vanilla extract
- (Or use 8-12 oz thawed Cool Whip instead of homemade whipped cream)
- 12 fun-sized Butterfinger candy bars, coarsely chopped
Instructions
- Prep & Bake: Preheat oven according to cake mix directions. Grease and flour a 9×13 inch baking pan. Prepare cake batter following box instructions, pour into the pan, and bake as directed.
- Mix Filling: While the cake bakes, stir together the sweetened condensed milk and caramel sauce in a bowl or large measuring cup until smooth and uniform in color.
- Poke & Pour: As soon as the cake comes out of the oven, while still hot, poke holes all over the top using the handle of a wooden spoon (about ½ inch apart). Slowly and evenly pour the caramel mixture over the hot cake, making sure it seeps into the holes.
- Cool & First Chill: Let the cake cool completely at room temperature. Once cool, sprinkle half of the chopped Butterfingers over the cake. Cover and refrigerate for at least 2 hours, or overnight.
- Make Whipped Topping: Just before serving, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form (about 4-5 mins). (Alternatively, use thawed Cool Whip).
- Assemble & Serve: Spread the whipped topping evenly over the chilled cake. Sprinkle the remaining chopped Butterfingers on top. Slice and serve immediately, or return to the fridge until ready.
Notes
- Serving: Delicious served chilled! For extra flair, add a drizzle of caramel sauce or an extra dollop of whipped cream to individual slices.
- Tips & Tricks: Use the round handle of a wooden spoon for nice, big holes the filling can soak into. Pouring the filling while the cake is hot helps it absorb better, but ensure the cake is fully cool before adding the whipped topping.
- Storage: Keep leftovers tightly covered in the refrigerator for up to 4 days. The Butterfinger pieces will soften over time but are still tasty!
- Freezing: Freeze the cake after adding the caramel filling but before adding whipped topping or candy. Wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator, then add whipped topping and remaining Butterfingers just before serving.
Find it online: https://cakeshungry.com/butterfinger-poke-cake/