Butterfinger Cake

This Butterfinger cake features a moist cake is topped with caramel sauce, Cool Whip and crushed Butterfinger candy bars.

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This Butterfinger cake tastes just like the candy bar but in cake form. Moist cake is poked with holes to let a luscious caramel sauce soak in before being topped with Cool Whip and crushed Butterfinger candy.

Butterfinger Cake Ingredients

How To Make This Butterfinger Cake Recipe

STEP ONE: Preheat the oven to 350°F. Lightly spray a 9×13-inch glass baking dish with baker’s spray (like Baker’s Joy brand). Set aside.

STEP TWO: In a medium-sized bowl with a pour spout (a large glass measuring cup works great), stir together the sweetened condensed milk and jarred caramel sauce until completely combined. Set caramel mixture aside.

STEP THREE: In a large mixing bowl, whisk together the ingredients for the box cake mix for 1 to 2 minutes or just until completely combined and no lumps remain.

STEP FOUR: Bake cake for 28 to 30 minutes or until lightly golden and a toothpick, inserted into the center of the cake, comes out clean.

STEP FIVE: When the cake comes out of the oven, using a fork or wooden skewer, poke lots of holes all over the entire cake. 

STEP SIX: Slowly pour the caramel filling mixture evenly over the top of the warm cake. Make sure to do this slowly so that your sauce gets evenly distributed into the warm cake and does not pool up in one area of your cake.

STEP SEVEN: Sprinkle ½ cup of the crushed Butterfinger candies evenly over the top of the cake. Allow your cake to cool on the counter for 1 hour.

STEP EIGHT: Evenly spread the Cool Whip onto the cooled cake and top with the additional 1 cup crushed Butterfinger candy pieces.

STEP NINE: Refrigerate the Butterfinger cake for 1 to 2 hours, or up to overnight, before slicing and serving.

How To Serve

Serve your delicious dessert with a scoop of vanilla ice cream on the side and an extra scoop of whipped cream on top. This decadent cake would also be delicious with a whipped hot chocolate on the side.

Be sure to try our better than sex cake and coconut poke cake for more easy poke cake recipes.

MORE POKE CAKE RECIPES

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Jello Poke Cake

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Coconut Poke Cake

Storage

IN THE FRIDGE: This easy dessert can be stored covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days.

IN THE FREEZER: This easy recipe freezes well and will keep in the freezer for up to 3 months. Wrap the cake tightly with plastic wrap before freezing.

This Butterfinger poke cake recipe is perfect for after a weeknight dinner, a holiday party, family reunions, or to share at a potluck (try this recipe for Turtle poke cake, too!). You’ll love the moist cake, sweet caramel, and creamy Cool Whip topped with crushed Butterfingers.

More Recipes You’ll Love

• Hawaiian Wedding Cake
• Chocolate Pudding Cake
• Lemon Poke Cake
• Texas Sheet Cake
• Banana Pudding Cake
• Butter Cake
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Butterfinger Cake

5 from 1 vote

This Butterfinger cake features a moist cake is topped with caramel sauce, Cool Whip and crushed Butterfinger candy bars.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 1 hour 40 minutes

Servings 12

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Ingredients

  

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• 15.25 ounces yellow cake mix (and ingredients listed on the box to make the cake)
• 1 cup sweetened condensed milk
• 1 cup jarred caramel sauce
• 1½ cups Butterfinger candy bits, divided
• 8 ounces container Cool Whip

Instructions

 

• Preheat the oven to 350°F. Lightly spray a 9×13-inch glass baking dish with baker's spray (like Baker’s Joy brand). Set aside.
• In a medium-sized bowl with a pour spout (a large glass measuring cup works great), stir together the sweetened condensed milk and jarred caramel sauce until completely combined. Set the caramel mixture aside.
• In a large mixing bowl, whisk together the ingredients for the box cake mix for 1 to 2 minutes or just until completely combined and no lumps remain.
• Bake the cake for 28 to 30 minutes or until lightly golden and a toothpick, inserted into the center of the cake, comes out clean.
• When the cake comes out of the oven, using a fork or wooden skewer, poke lots of holes all over the entire cake. Slowly pour the caramel filling mixture evenly over the top of the warm cake. Make sure to do this slowly so that your sauce gets evenly distributed into the warm cake and does not pool up in one area of your cake.
• Sprinkle ½ cup of the crushed Butterfinger candies evenly over the top of the cake. Allow your cake to cool on the counter for 1 hour.
• Evenly spread the Cool Whip onto the cooled cake and top with the additional 1 cup of crushed Butterfinger candy pieces.
• Refrigerate the Butterfinger cake for 1 to 2 hours, up to overnight, before slicing and serving.

Notes

• If you can not find the bag of Butterfinger bits in the baking aisle of your grocery store, you can use 4 to 5 large Butterfinger candy bars and place them into a zip-top bag and crush them yourself.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
• It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
• I used a fork to poke the holes instead of a skewer, and I poked more of them. When I poured the caramel mixture over the cake, I made sure to pour it directly into the holes, waited for it to soak in, and then poured in more.

 

Nutrition

Calories: 258kcal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 162mg | Potassium: 179mg | Fiber: 1g | Sugar: 27g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

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