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Amateur phone photo of a giant slice of Butterfinger poke cake with whipped topping and crushed Butterfinger bars

Butterfinger Poke Cake

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  • Author: elodie
  • Total Time: 1 hour 50 minutes (includes chilling)
  • Yield: 15 servings 1x
  • Diet: Vegetarian

Description

This Butterfinger poke cake is an easy, irresistible dessert with layers of moist cake, creamy pudding, caramel, and plenty of crunchy Butterfinger candy bars. Perfect for parties, birthdays, or any sweet craving!

Ingredients

Scale

  • 1 box yellow cake mix (plus eggs, oil, and water per package)

  • 1 can (14 oz) sweetened condensed milk

  • 1 jar (12 oz) caramel sauce

  • 1 package (3.4 oz) instant vanilla or butterscotch pudding mix

  • 2 cups cold milk (for pudding)

  • 1 container (8 oz) whipped topping (thawed)

  • 4–5 Butterfinger bars, crushed

Optional:

  • Chocolate cake mix for variation

  • Sugar-free pudding or light whipped topping for a lighter version

  • Extra caramel sauce for drizzling

Instructions

  1. Preheat oven to 350°F (175°C). Prepare and bake the cake mix in a 9×13-inch pan according to package directions. Let cool for 10–15 minutes.

  2. Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.

  3. Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.

  4. Drizzle the caramel sauce over the cake, spreading it gently.

  5. In a bowl, whisk the pudding mix with cold milk until thickened, then spread it over the cake, pressing gently to fill the holes.

  6. Refrigerate for at least 1 hour to let everything set.

  7. Spread whipped topping evenly over the chilled cake.

  8. Top with crushed Butterfinger bars and drizzle with extra caramel if desired.

  9. Cut, serve chilled, and enjoy!

Notes

  • For the crunchiest topping, add crushed Butterfinger bars just before serving.

  • This cake is best chilled and tastes even better the next day.

  • Make it gluten-free by using gluten-free cake mix and checking all ingredient labels.

  • You can freeze leftover slices wrapped tightly in plastic wrap.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/15 of cake)
  • Calories: 370
  • Sugar: 41g
  • Sodium: 280mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg

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Find it online: https://www.elodierecipes.com/butterfinger-poke-cake/