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Butterfinger Poke Cake

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Butterfinger Poke Cake is a decadent chocolate dessert soaked in sweetened condensed milk and caramel, topped with fluffy whipped topping and crushed Butterfinger candy bars. Moist, crunchy, creamy, and perfect for parties or potlucks.

Ingredients

  • 1 box chocolate cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup caramel sauce
  • 1 (8-ounce) container whipped topping (like Cool Whip), thawed
  • 4–5 Butterfinger candy bars, crushed

Instructions

  1. Preheat oven and prepare chocolate cake in a 9×13-inch pan according to box directions. Bake as directed.
  2. Remove from oven and let cool for 5 minutes.
  3. Using the handle of a wooden spoon, poke holes all over the surface of the cake, spacing them about 1 inch apart.
  4. Pour sweetened condensed milk evenly over the warm cake, allowing it to seep into the holes.
  5. Drizzle caramel sauce over the top and gently spread with a spatula.
  6. Let the cake cool completely, then refrigerate for at least 1–2 hours to set.
  7. Once chilled, spread whipped topping evenly over the surface.
  8. Sprinkle crushed Butterfinger candy bars generously over the top.
  9. Slice and serve chilled or at room temperature.

Notes

Use a food processor or rolling pin to crush Butterfingers easily.Fold crushed Butterfinger into the whipped topping for extra crunch.Try different cake mixes like peanut butter or yellow cake for variation.Add chocolate drizzle or mini chocolate chips for extra indulgence.For best texture, add the crushed Butterfinger just before serving.

Nutrition

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