Description
Butterfinger Poke Cake is a rich and indulgent dessert made with a moist chocolate cake soaked in caramel sauce and topped with whipped cream and crushed Butterfinger candy bars.
Ingredients
- 1 box chocolate cake mix (plus ingredients on box)
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 1 tub (8 oz) whipped topping, thawed
- 4–5 Butterfinger candy bars, crushed
Instructions
- Bake the chocolate cake according to package instructions in a 9×13-inch pan.
- While warm, poke holes all over the cake using the handle of a wooden spoon.
- In a bowl, mix sweetened condensed milk and caramel sauce.
- Pour caramel mixture evenly over the cake, allowing it to soak into the holes.
- Let cake cool completely, then spread whipped topping over the surface.
- Sprinkle crushed Butterfinger bars generously over the top.
- Chill for at least 1 hour before serving for best texture.
Notes
- Use homemade whipped cream for a richer topping.
- Try with yellow cake or peanut butter cake for variations.
- Freeze for 20 minutes before slicing for cleaner cuts.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: American