This Butterfinger Poke Cake recipe combines peanut butter, caramel sauce, and chopped-up Butterfinger candy bars. Starting with a boxed cake mix, it’s a quick, easy, decadent recipe perfect for any occasion!
The Best Gooey Butterfinger Poke Cake
This recipe couldn’t be easier to make, thanks to my shortcut of doctoring up a boxed cake mix! Just combine the chocolate cake mix, oil, and eggs. Then, you are more than halfway to having a tasty slice of Butterfinger poke cake ready to eat.
Now, the best part of this recipe is the topping. Sweetened condensed milk, peanut butter, and caramel sauce fill up all the holes in the poke cake to add to the rich chocolate flavor. Then, Cool Whip and Butterfinger candy bar pieces finish off the dessert to make every bite truly mouthwatering.
If you enjoy this recipe, be sure to try my Strawberry Crunch Poke Cake and Oreo Poke Cake, too!
Recipe Ingredients
To print: see recipe card below.
For the Cake:
- 1 box (15.25 ounces) chocolate cake mix
- 1 cup milk – Use whole milk for a full flavor.
- ⅓ cup oil – Use a neutral oil like canola oil or avocado oil.
- 3 eggs
For the Topping
- 1 can (14 ounces) sweetened condensed milk
- ½ cup peanut butter – Use creamy peanut butter for a smoother flavor.
- ½ cup caramel sauce – Use homemade caramel sauce or your favorite store-bought option.
- 2 cups Cool Whip, thawed
- 3 large Butterfinger candy bars – Chop the candy bars into large chunks. Or, you can sometimes find crushed Butterfinger candy in the baking section of your local grocery store.
Variations
- Use a different flavor cake mix like yellow cake mix, white cake mix, or devil’s food cake mix.
- Add more toppings like chocolate sprinkles, mini chocolate chips, or more candy bars on top of the cake.
- Bookmark this recipe, and save it for Halloween! Top it with all of your leftover Halloween candy bars.
Directions For How To Make Butterfinger Poke Cake
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Then, spray a 9×13 cake pan with cooking spray, and set it aside.
- Prepare the cake batter: Whisk all the ingredients for the cake (cake mix and ingredients on the box) in a large bowl until smooth. Pour the mixture into the prepared cake pan, spreading it out evenly.
- Bake: Transfer the cake to the oven. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Set the cake aside to cool completely in the pan.
- Prepare the topping: In the meantime, whisk the peanut butter, caramel sauce, and sweetened condensed milk in a separate bowl.
- Fill the cake: Use the handle of a wooden spoon to poke holes across the top of the cake. Leave about two inches of space between each hole. Then, pour the peanut butter sauce over the cake, filling the holes. Place it in the fridge to chill for one to two hours.
- Top: Spread Cool Whip evenly over the top of the cake. Then, add the chopped Butterfingers, slice, and enjoy cold!
Serving Suggestions
This cake is pretty tasty on its own, but adding a scoop of ice cream to the mix is never a bad idea. You can also skip the Cool Whip, and top the cake with fresh homemade whipped cream instead.
How to Store + Freeze
- Store any extra Butterfinger poke cake in the refrigerator in an airtight container for up to three days.
- Freeze the cake for up to two to three months.
- Thaw in the fridge overnight or at room temperature when you’re ready to serve.
Quick Tip
Make sure not to poke the holes in the cake too close together! Otherwise, the cake will become soggy and is likely to fall apart.
Butterfinger Poke Cake
Equipment
- 9×13 baking pan
- Large mixing bowl
- Baking spray
- whisk
- Wooden spoon
Ingredients
Cake
- 1 box (15.25 ounces) Chocolate cake mix
- 1 cup milk
- 1/3 cup oil
- 3 eggs
Toppings
- 1/2 cup peanut butter
- 1/2 cup caramel sauce
- 1 can (14 ounces) sweetened condensed milk
- 2 cups Cool Whip
- 3 large Butterfinger candy bars, chopped
Instructions
- Preheat your oven to 350 degrees F. Spray a 9×13 cake pan with baking spray and set aside.
- First, make the cake. Whisk together all of the ingredients on the box mix for the cake in a large mixing bowl. Whisk until smooth.1 box (15.25 ounces) Chocolate cake mix, 1 cup milk, 1/3 cup oil, 3 eggs
- Pour the cake batter into the prepared cake pan and spread evenly in the pan.
- Bake the cake for 25-30 minutes. A toothpick inserted into the center of the cake should come out cleanly.
- Let the cake cool completely.
- While the cake is cooling, make the topping. In a medium mixing bowl, whisk together the peanut butter, caramel sauce, and sweetened condensed milk.1/2 cup peanut butter, 1/2 cup caramel sauce, 1 can (14 ounces) sweetened condensed milk
- Use the handle of a wooden spoon to poke holes across the entire cake, spacing them about 2 inches apart.
- Pour the sauce over the entire cake, filling in the holes. Chill for 1-2 hours.
- Spread the cool whip across the top of the cake and then sprinkle with the chopped Butterfingers. Slice and enjoy!2 cups Cool Whip, 3 large Butterfinger candy bars, chopped
Notes
- Store any extra Butterfinger poke cake in the refrigerator in an airtight container for up to three days.
- Freeze the cake for up to two to three months.
- Thaw in the fridge overnight or at room temperature when you’re ready to serve.
Nutrition
Did you make this Butterfinger Poke Cake recipe? Let us know how it turned out with a rating and comment!
