Butterfinger Cake Recipe
This Butterfinger Cake is filled with the iconic candy bar flavor, prepared in poke cake form! The perfect combination of moist cake, caramel filling, whipped topping, and crunchy candy in every poked piece.
Servings: 12
Calories: 367kcal
Ingredients
- 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
Instructions
- Make and bake cake per box instructions for a 9x13 glass dish.1 yellow cake mix
- 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.7 oz (½ can) sweetened condensed milk, 6 oz (½ jar) caramel ice cream topping
- 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.8 oz Cool Whip
- Sprinkle the crushed candy bars over the top of the Cool Whip.4 Butterfinger candy bars
- Keep cake refrigerated.
Notes
Storage:
You should store your Butterfinger 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 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.
Nutrition
Calories: 367kcal | Carbohydrates: 73g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 444mg | Potassium: 158mg | Fiber: 1g | Sugar: 40g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 1mg