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This Butterfinger Cake is a poke cake that is oozing with delicious caramel flavor and topped with crunchy Butterfinger’s candy. Starting with a cake mix, it’s a dessert that’s super simple to make, ready in less than 30 minutes, and always hits the spot!
Butterfinger Poke Cake
Have you ever made a poke cake? If not, fair warning, you will be addicted to them after this recipe. I love making poke cakes because they are super simple, but they are packed with flavor from the filling that fills the holes you make in the cake. So, they taste like you were slaving away in the kitchen for hours.
This Butterfinger Poke Cake is full of caramel and sweetened condensed milk filling that makes it so moist and delicious. Butterfinger candy can be so overlooked, but it’s delicious to use in a dessert. This recipe can be made in under 30 minutes and it’s the perfect item for potlucks or get-togethers!
Why we love this recipe for Butterfinger Cake
- A quick and easy dessert
- Cake mix hack
- Ingredients can be swapped out for new flavors
- Moist cake that’s oozing with flavor
- Perfect for potlucks and gatherings
- Delicious caramel filling
- Butterfinger candy crushed all over it
Butter Finger Cake Ingredients
- Yellow cake mix plus the ingredients listed on the box.
- Sweetened condensed milk
- Caramel ice cream topping
- Cool Whip
- Butterfinger candy bars
Substitutions and Additions
- Play with the flavors – you can use any flavor cake mix you like. Go chocolate with a chocolate cake mix or super chocoholic and try a devils food cake mix.
- Change up the icing – We went easy with a cool whipped topping frosting, but a cream cheese frosting would be amazing on this, or even a peanut butter frosting.
- Top Off the Toppings – You can get super creative with the toppings on this cake. You can stick with our caramel sauce or do a milk chocolate and caramel topping mixture. You could even use some chopped peanuts on top.
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How to make a Butterfinger Cake
Butterfinger cake is a very simple dessert recipe that’s made easier by using a box cake mix. It’s quick and easy to put together and can be ready in less than 30 minutes! For the best flavors, make sure to give it some time to chill and let the filling soak into the holes in the cake.
- Prepare the cake following the box instructions.
- Take a fork or wooden spoon handle and poke holes all in the top of the cake.
Pro-tip: Let your cake cool just a few minutes when removing from the oven, before poking the holes. If you poke holes in the cake hot out of the oven it will tear it more than make holes like you want.
- Mix together sweetened condensed milk and caramel sauce.
- Pour mixture over the cake. Let it soak in the holes.
- Cool cake in the fridge for an hour. Then, spread the Cool Whip over the cake.
- Sprinkle chopped butterfingers on top.
- Keep cake refrigerated.
How to store this Butterfinger Cake Recipe
You should store your poke cake in the fridge until you’re ready to serve it, and also keep it refrigerated in between servings! If there are leftovers, make sure to cover the cake and store it in the fridge for up to 5 days. It’s best when served in the first couple of days so that it stays nice and moist.
Butterfinger Cake FAQs
Poke cakes, as the name suggests, are cakes that have holes poked in them. The holes are poked right after baking and then they are filled with filling, usually liquid-like pudding or jello. In this case, the filling is made of sweet condensed milk and caramel sauce. The poke cake technique creates a cake where every bite is oozing with a delicious flavor.
Peanut butter covered in chocolate
Other Easy Poke Cake Recipes
- Rainbow Poke Cake
- Strawberry Poke Cake
- Death By Chocolate Poke Cake
- Cinnamon Roll Poke Cake
- 8 Delicious Poke Cake Recipes
Butterfinger Poke Cake Recipe
- 1 yellow cake mix and ingredients listed on the box to make cake
- 7 oz (½ can) sweetened condensed milk
- 6 oz (½ jar) caramel ice cream topping
- 8 oz Cool Whip
- 4 Butterfinger candy bars chopped
- Make and bake cake per box instructions for a 9×13 glass dish.
- Let cake cool just a few minutes when removing from the oven.Then take a fork or wooden skewer and poke holes all in the top of the cake.(If you poke holes in the cake hot out of the oven it will tear it more than make holes like you want).
- In a medium bowl mix together the sweetened condensed milk and the jar of caramel sauce.
- Pour over the warm cake and let it soak down into the cake.
- Cool the cake in the fridge for an hour and then spread the container of Cool Whip over the top of the cake.
- Sprinkle the crushed candy bars over the top of the Cool Whip.
- Keep cake refrigerated.
Way too much liquid. The cake was so soggy it was gross. I made it for a cookout yesterday and was totally disappointed. Half the caramel and condensed milk combination and it probably would have been amazing.
Did you refrigerate the cake before serving? I’m going to make this with my grandson’s, just trying to see if I should cut back on the liquid.
Can ypu make this without the condensed milk?
Sounds good and easy to make.
going to try this recipe for our son for his birthday 🎉🎂…he loves butterfingers🙂