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Easy Butterfinger Poke Cake Recipe
Description
This easy Butterfinger Poke Cake is the ultimate dessert for chocolate and candy lovers! Made with a rich chocolate cake mix, sweetened condensed milk, gooey butterscotch topping, fluffy Cool Whip, and crushed Butterfinger candy bars, this decadent cake is irresistibly moist and full of flavor.
Ingredients
Scale
- 1 box chocolate fudge boxed cake mix (and the ingredients listed on box)
- 14-ounce can of sweetened condensed milk
- 12-ounce jar butterscotch or caramel topping + reserve 2+ tablespoons for topping
- 8-ounce container whipped topping (i.e. Cool Whip), thawed
- 1 1/2 cups Butterfinger candy bars, crushed & divided (about 5 full-size candy bars)
Instructions
- Preheat oven according to cake mix packaging and prepare cake in a 9×13 pan.
- Let cake cool 10-15 minutes, then using the end of a wooden spoon or a large wooden skewer, poke at least 50 holes in cake going about 1/2-4/5 of the way down.
- Slowly pour can of condensed milk over top of cake, focusing on poked holes.
- Do the same with the butterscotch topping.
- Let cool completely, then refrigerate for 2-3 hours.
- Mix ½ cup crushed candy bars into whipped topping.
- Spread whipped topping evenly over cake.
- Sprinkle remaining crushed candy bars evenly over top of whipped topping layer.
- Drizzle remaining butterscotch topping over top of cake.
- Cut into 9-12 equal slices and serve.
Notes
- You can substitute caramel or even chocolate ice cream topping for the butterscotch.
- You can use another boxed cake flavor, including yellow or even white.
- You can store leftovers covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 535
- Sugar: 55.3 g
- Sodium: 367.9 mg
- Fat: 24.2 g
- Carbohydrates: 74.2 g
- Fiber: 0.5 g
- Protein: 8.3 g
- Cholesterol: 62 mg
Find it online: https://rosebakes.com/easy-butterfinger-poke-cake-recipe/
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