Butterfinger Poke Cake

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 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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More Poke Cake Recipes

• Chocolate Poke Cake
• Coconut Cream Poke Cake
• Banana Pudding Poke Cake
• Toffee Poke Cake
• Cherry Poke Cake
• Snickers Poke Cake
• Hummingbird Poke Cake