Butterfinger Poke Cake- this easy dessert is made with a box of chocolate cake mix, peanut butter, caramel sauce, and sweetened condensed milk. Topped with Cool Whip and crushed butterfinger candy, it is a wonderfully decadent dessert that’s perfect for a potluck or neighborhood cookout. Always a huge hit!
There are 3 easy parts to this cake: a cake batter, gooey filling, and Cool Whip topping.
Start With Cake Mix
I love doctored cake mix recipes. A box of cake mix is such a huge timesaver and virtually fool proof. You’ll need a box of chocolate cake mix or fudge cake mix. I use either Duncan Hines or Betty Crocker.
Poke Holes
Once the cake mix is baked in a 9×13-inch baking pan, you’ll poke holes in it. You want fairly large holes so the thick liquid can seep down into them. I use the end of a wooden spoon.
Condensed Milk and Caramel Filling
Three ingredients make up the filling: caramel sauce (I use a jarred caramel sauce like you use as an ice cream topping), peanut butter, and a can of sweetened condensed milk. Once it seeps down into the cake, it makes the cake wonderfully moist, like a Tres Leches Cake.
Cool Whip Topping
A cool and creamy topping is the perfect finish to a poke cake. I use Cool Whip, but you could certainly make homemade whipped cream. To finish it off, sprinkle on lots of crushed Butterfinger candies.
Storage
Will keep for 2 to 3 days in an airtight container in the refrigerator. After that it starts to get a little runny in texture.
More Butterfinegr Desserts
- Butterfinger Pie
- No-Bake Butterfinger Oatmeal Cookies
- Butterfinger Cheesecake Bars
- No Bake Butterfinger Oreo Icebox Cake
- Butterfinger Lush
- Butterfinger Banana Muffins
More Poke Cake Recipes
Butterfinger Poke Cake
Ingredients
- 1 box chocolate cake mix
- ingredients needed to make cake
- 1/3 cup caramel sauce
- 1/2 cup peanut butter
- 1 (14-ounce) can sweetened condensed milk
- 8 ounces Cool Whip, thawed
- 1/2 cup crushed butterfinger candies
Instructions
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Preheat oven to 350 degrees F and spray a 9×13-inch baking dish with cooking spray.
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Mix and bake cake according to box directions.
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Let cool 10 minutes and then poke holes in it with the back of a wooden spoon.
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Combine caramel sauce, peanut butter and sweetened condensed milk in a large glass measuring cup. Microwave for 30 seconds and then stir until smooth. Pour mixture overcake, letting it seep into holes.
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Cover cake with plastic wrap and refrigerate for at least 2 hours.
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Spread Cool Whip on top and sprinkle with crushed butterfinger candies.
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