Easy Butterfinger Poke Cake Recipe
A moist, indulgent fudge marble cake soaked in a rich caramel and sweetened condensed milk mixture, topped with fluffy whipped topping and crunchy Butterfinger candy pieces.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 box (15.25 oz) fudge marble cake mix
Ingredients for cake: eggs, oil, and water (as per box)
14 oz can sweetened condensed milk
12 oz jar caramel topping
8 oz tub whipped topping, thawed (Cool Whip)
1 large Butterfinger candy bar, crushed
Chocolate syrup (optional drizzle)
Instructions
1. Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
2. Prepare the fudge marble cake mix according to the package directions using the required eggs, oil, and water. Bake as directed.
3. Remove the cake from the oven and allow it to cool for about 5-10 minutes.
4. In a medium bowl, whisk together the sweetened condensed milk and the caramel topping until smooth.
5. Using the handle of a wooden spoon or a large fork, poke holes all over the warm cake. Ensure you get plenty of crevices for the liquid to soak in.
6. Slowly drizzle the caramel mixture over the entire cake, aiming for the holes.
7. Place the cake in the refrigerator to cool completely (at least 1-2 hours).
8. Once cooled, spread the thawed whipped topping evenly over the cake.
9. Sprinkle the crushed Butterfinger candy bar over the top and drizzle with chocolate syrup if desired. Slice and serve!
Notes
Store leftovers in the refrigerator for up to 4 days.
You can use the back of a wooden spoon for larger ‘pockets’ of caramel, or a fork for a more even distribution.
Ensure the cake is fully cooled before adding the whipped topping so it doesn’t melt.