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Butterfinger Poke Cake

Butterfinger Poke Cake- this easy dessert is made with a box of chocolate cake mix, peanut butter, caramel sauce, and sweetened condensed milk.

Prep15 min
Cook25 min
Total2 hr 40 min
Serves15

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!

Piece of Butterfinger Poke Cake on a plate.

There are 3 easy parts to this cake: a cake batter, gooey filling, and Cool Whip topping.

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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 Butterfinger Desserts

Butterfinger Pie
No-Bake Butterfinger Oatmeal Cookies
Butterfinger Cheesecake Bars
No Bake Butterfinger Oreo Icebox Cake
Butterfinger Lush
Butterfinger Banana Muffins

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Ingredients

Equipment 9x13-inch baking dish, Cooking spray, Large Glass Liquid Measuring Cup

Steps

1
Preheat oven to 350 degrees F and spray a 9x13-inch baking dish with cooking spray.
2
Mix and bake cake according to box directions.
3
Let cool 10 minutes and then poke holes in it with the back of a wooden spoon.
4
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.
5
Cover cake with plastic wrap and refrigerate for at least 2 hours.
6
Spread Cool Whip on top and sprinkle with crushed butterfinger candies.