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Butterfinger Cake

close up shot of a slice of Butterfinger Cake garnished with butterfinger candy bits on a plate
This Butterfinger cake features a moist cake is topped with caramel sauce, Cool Whip and crushed Butterfinger candy bars.
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Table of Contents
  1. BUTTERFINGER CAKE INGREDIENTS
  2. HOW TO MAKE THIS BUTTERFINGER CAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

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.

Be sure to try our Better Than Sex Cake and Coconut Poke Cake for more easy poke cake recipes.

BUTTERFINGER CAKE INGREDIENTS

You’ll need:

  • 1 (15.25-ounce box) supermoist yellow cake mix
  • ingredients listed from the box mix ~ 1 cup room-temperature water, ½ cup vegetable oil & 3 large eggs (adjust the ingredients according to your brand) 
  • 1 cup sweetened condensed milk
  • 1 cup jarred caramel sauce
  • 1½ cups (8-ounce bag) Butterfinger Candy Bits, divided
  • 8-ounce container Cool Whip topping, thawed

PRO TIP:

If you can not find the bag of Butterfinger Bits in the baking aisle of your grocery store you can use 4-5 large Butterfinger candy bars and place them into a zip-top bag and crush them yourself.

SUBSTITUTIONS AND ADDITIONS

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 ½ cup of melted creamy peanut butter in with the sweetened condensed milk and caramel sauce.

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HOW TO MAKE THIS BUTTERFINGER CAKE RECIPE

STEP ONE: Preheat 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.

PRO TIP:

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.

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 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.

PRO TIP:

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 then poured in more.

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

STEP EIGHT: Evenly spread 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, 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.

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.

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!) (try this recipe for Turtle poke cake, too!). You’ll love the moist cake, sweet caramel, and creamy Cool Whip topped with crushed Butterfingers.

FREQUENTLY ASKED QUESTIONS

What is a poke cake?

It’s an easy cake that you poke holes into while it’s still hot after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes a moist and delicious cake.

What do you use to poke holes in poke cake?

A fork, skewer or the handle of a wooden spoon is the best size to poke large holes in the cake.

Could I use different types of cakes?

In place of the yellow cake mix, you could replace it with white or chocolate cake. Just follow the directions on the box for baking time and additional ingredients.

MORE RECIPES YOU’LL LOVE

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close up shot of a slice of Butterfinger Cake garnished with butterfinger candy bits on a plate

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

Ingredients
  

  • 15.25 ounces yellow cake mix and ingredients listed on the box to make cake
  • 1 cup sweetened condensed milk
  • 1 cup jarred of caramel sauce
  • 1 ½ cups Butterfinger Candy Bits divided
  • 8 ounces container Cool Whip

Instructions
 

  • Preheat oven to 350°F. Lightly spray a 9×13 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 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 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 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 evenly ½ cup of the crushed Butterfinger candies over the top of the cake. Allow your cake to cool on the counter for 1 hour.
  • Evenly spread cool whip onto the cooled cake and top with the additional 1 cup crushed Butterfinger candy pieces.
  • Refrigerate the Butterfinger cake for 1 to 2 hours, up to overnight, before slicing and serving.

Notes

TIP: 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.
TIP: 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.
TIP: 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 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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