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!

CAKE 1 box (15.25 ounces) chocolate cake mix 1 cup milk ⅓ cup oil 3 eggs TOPPING 1 can (14 ounces) sweetened condensed milk ½ cup peanut butter ½ cup caramel sauce 2 cups Cool Whip, thawed 3 large Butterfinger candy bars


Whisk all the ingredients for the cake. Pour the mixture into the prepared cake pan.


Bake for 25 to 30 minutes. Set the cake aside to cool completely in the pan.


Whisk the peanut butter, caramel sauce, and sweetened condensed milk. Poke holes across the top of the cake. Pour the peanut butter sauce over the cake.


Place it in the fridge to chill for one to two hours. Spread Cool Whip over the top of the cake. Then, add the chopped Butterfingers, slice, and enjoy cold!


This recipe couldn’t be easier to make, thanks to my shortcut of doctoring up a boxed cake mix!

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)