Butterfinger Poke Cake
My Butterfinger poke cake features moist yellow cake, a decadent caramel sauce and plenty Butterfingers. This cake tastes like you've been in the kitchen all day, but is ready in only 30 minutes!
This one bowl recipe always has everyone begging for a second slice!
Poke Cakes are such a crowd-pleaser. So far I've shared strawberry, banana pudding, red velvet poke cake, and chocolate versions here on the blog. They are easy to make and always go over well. This Butterfinger poke cake is another favorite with its tender vanilla cake and sweet caramel filling. The warm cake soaks it up ensuring each bite is moist. It's great to take to summer BBQs, church suppers, or family reunions. Serve with a cup of steaming hot coffee or a glass of ice cold milk.
Ingredient Notes and Shopping Tips
- Cake Mix: I used Duncan Hines' yellow box mix. Chocolate would be a yummy substitute.
- Sweetened Condensed Milk: Sweetened condensed milk has had some of its water removed, and sugar added. This gives it the perfect creamy texture, without excess liquid to weigh our cake down. Look for it in the baking aisle near the powdered milk. Be sure not to get evaporated milk which is unsweetened.
- Caramel Sauce: I used Smucker's sundae syrup here. Look for it near the ice cream cones and hot fudge. Zap it in the microwave for 10-20 seconds to make it easier to measure.
- Cool Whip: Thaw overnight in the fridge. If you forget to thaw it try floating it in a bowl of warm water. Do not microwave it, or it may separate.
- Butterfingers: Feel free to use your favorite candy bar here. Twix, Heath or Snickers would be delicious.
Krystle's Tips and Tricks
- Perfect Poke Technique: Poke holes around ½ to 1 inch apart. If they're too close the cake may get soggy, but if they're too far apart you won't get some filling in every bite.
- Cool But Just a Little: Cool the cake for 5 minutes before poking your holes. This will make sure your cake is set, but still warm enough to absorb all your yummy caramel filling.
- Easy Pouring: Pour filling using a glass measuring cup with a spout for better control.
- Cut Chocolate Bar Easily: Cleanly cut butterfingers by placing them in the freezer for an hour or two
Other Yummy Cakes to Try
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📖 Recipe
Old Fashioned Butterfinger Cake
This Butterfinger cake features moist yellow cake and rich caramel sauce topped off with a generous amount of Butterfingers. This luscious cake is so easy to make with only 5 ingredients.
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Servings: 12 Slices
Calories: 479kcal
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Ingredients
- 1 Box Yellow Cake Mix And Ingredients Called For On the Box
- 14 Ounces Sweetened Condensed Milk
- 16 Ounces Caramel Ice Cream Topping
- 8 Ounces Cool Whip Thawed
- 4 Regular Size Butterfingers Roughly Chopped
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Instructions
- Bake cake according to package directions for a 9x13 inch pan.
- Cool for 5 minutes. Poke holes all over cake with the handle of a wooden spoon.
- Pour sweetened condensed milk and caramel sauce over cake. Cool completley.
- Evenly spread with Cool Whip, and top with chopped butterfingers.
Notes
Ingredient Notes and Shopping Tips
- Sweetened Condensed Milk: Look for it in the baking aisle near the powdered milk. Be sure not to get evaporated milk which is unsweetened.
- Caramel Sauce: I used Smucker's sundae syrup here. Look for it near the ice cream cones and hot fudge. Zap it in the microwave for 10-20 seconds to make it easier to measure.
- Cool Whip: Thaw overnight in the fridge. If you forget to thaw it try floating it in a bowl of warm water. Do not microwave it, or it may separate.
- Perfect Poke Technique: Poke holes around ½ to 1 inch apart. If they're too close the cake may get soggy, but if they're too far apart you won't get some filling in every bite.
- Cool But Just a Little: Cool the cake for 5 minutes before poking your holes. This will make sure your cake is set, but still warm enough to absorb all your yummy caramel filling.
- Easy Pouring: Pour filling using a glass measuring cup with a spout for better control.
- Cut Chocolate Bar Easily: Cleanly cut butterfingers by placing them in the freezer for an hour or two
Nutrition
Calories: 479kcal | Carbohydrates: 97g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 547mg | Potassium: 239mg | Fiber: 1g | Sugar: 48g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1.2mg
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Oh my gosh, your butterfinger poke cake looks so delicious, and it is so easy to make. My kids love it!
Can I make this as cupcakes rather than in a 9 x 13 pan?
Hi Cindy,
We've only tried the recipe as written. Usually I don't like using the "poke" method with cupcakes, but you know your skills and tastes best.
Easy and delish!
The recipe appears to be "unfinished." After you pour on the condensed milk and caramel,
is this when you add the cool whip and chopped butterfingers? I make a similar cake with
Heath bars, but my husband loves butterfingers. Can't wait to try this one.
I'm so sorry Claudia. You are exactly right I just updated the recipe, thanks for pointing it out. 🙂
I cannot find the recipe for the Butterfinger Poke Cake. I have clicked on the other cakes and they have recipes but I can't find the Butterfinger one. Where can I find it?
It should be right here let me know if you don't see it Lori:https://www.bakingbeauty.net/butterfinger-poke-cake/
Oh man, nothing is better than a cake with Butterfinger in it! I made one once and I will never get over it, lol. I'll have to try this one next!