This Butterfinger cake tastes just like the candy bar but in cake form! After the cake is baked, it’s poked with fork tines to let a luscious caramel sauce soak in. Before serving, it’s topped with Cool Whip and crushed Butterfinger. Easy peasy. And everyone will rave about it.
Be sure to try our Better Than Sex Cake and Coconut Poke Cake for more easy poke cake recipes.
MORE POKE CAKES:
Jello Poke Cake | Chocolate Poke Cake
The complete Butterfinger cake recipe can be found in the recipe card at the end of the post — where you can easily print or pin it!
Butterfinger Cake Ingredients
You will need:
- 1 yellow cake mix (and ingredients listed on the box to make cake)
- Can sweetened condensed milk
- Jar of caramel ice cream topping
- Container Cool Whip
- 4 Butterfinger candy bars
Ingredient Substitutions:
CAKE: Instead of yellow cake mix, you could also make this with chocolate cake for an even more rich flavor!
ADD-INS: You could also mix 1/2 cup of creamy, melted peanut butter in with the sweetened condensed milk and caramel sauce.
How to Make Butterfinger Cake
STEP ONE: Make and bake cake per box instructions for a 9×13 glass dish.
STEP TWO: Let cake cool a few minutes when removing from the oven.Then take a fork or wooden skewer and poke holes all over the top of the cake.
PRO TIP: If you poke holes in the cake hot out of the oven it will tear it more than make holes like you want. I like using fork tines for this cake, but you could also use the end of a wooden spoon.
STEP THREE: In a medium bowl mix together the sweetened condensed milk and the jar of caramel sauce. Pour over the warm cake and let it soak in.
STEP FOUR: Cool the cake in the fridge for an hour and then spread the container of Cool Whip over the top of the cake.
STEP FIVE: Sprinkle the crushed candy bars over the top of the Cool Whip. You could also top with extra caramel sauce or drizzle in chocolate right before serving. Keep any leftover cake refrigerated.
This Butterfinger cake is perfect for after a weeknight dinner, a holiday party or to share at a potluck. You’ll love the moist cake, sweet caramel, and creamy Cool Whip topped with Butterfinger candy bar.
More Recipes We love
TRADITIONAL: Hawaiian Wedding Cake | Banana Pudding Cake
CHOCOLATE: Chocolate Pudding Cake | Texas Sheet Cake
MY GRANDMA’S: Oatmeal Cake | Lemon Poke Cake
Butterfinger Cake
Ingredients
- 1 yellow cake mix and ingredients listed on the box to make cake
- 1 14- ounce can sweetened condensed milk
- 1 12- ounce jar of caramel ice cream topping
- 1 8- ounce container Cool Whip
- 4 Butterfinger candy bars chopped
Instructions
- Make and bake cake per box instructions for a 9x13 glass dish.
- Let cake cool just a few minutes when removing from the oven. Then take a fork or wooden skewer and poke holes all in the top of the cake. (If you poke holes in the cake hot out of the oven it will tear it more than make holes like you want).
- In a medium bowl mix together the sweetened condensed milk and the jar of caramel sauce.
- Pour over the warm cake and let it soak down into the cake.
- Cool the cake in the fridge for an hour and then spread the container of Cool Whip over the top of the cake.
- Sprinkle the crushed candy bars over the top of the Cool Whip.
- Keep cake refrigerated.
Notes
Nutrition
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