Butterfinger Poke Cake Recipe
A rich and gooey Butterfinger Poke Cake made with a fudge marble base, caramel soak, and crunchy candy bar topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 box fudge marble cake mix
Ingredients needed for cake: eggs, oil and water
14 ounce can sweetened condensed milk
12 ounce jar caramel topping
8 ounce tub whipped topping, thawed (Cool Whip)
1 large Butterfinger candy bar, crushed
Chocolate syrup to drizzle on top, optional
Instructions
1. Preheat oven to 350F degrees. Spray 9×13-inch baking pan with nonstick cooking spray.
2. Prepare 1 box fudge marble cake mix along with ingredients needed to make cake: eggs, oil and water and bake according to cooking times on back of box.
3. When it comes out of oven, allow to cool for just a few minutes.
4. In a medium bowl, combine 14 ounce can sweetened condensed milk with 12 ounce jar caramel topping.
5. Start poking holes in the cake with a fork. Lots of holes! You want plenty of crevices for the caramel mixture to go into.
6. Drizzle caramel mixture over cake.
7. Put cake in the refrigerator to let it finish cooling.
8. Once it is cooled, spread 8 ounce tub whipped topping, thawed evenly over entire cake.
9. Then sprinkle with 1 large Butterfinger candy bar, crushed evenly over the top. Slice and serve!
Notes
Cake must be stored in the refrigerator when not serving.
For extra crunch, wait to add the Butterfinger pieces until just before serving.
Ensure the cake is completely cooled before adding the whipped topping to prevent melting.