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Butterfinger Candy Bar Poke Cake

A moist chocolate cake filled with caramel and topped with crushed Butterfinger candy bars for a deliciously sweet treat.

Ingredients

Scale

For the Crust:

  • 1 box chocolate cake mix
  • 1 cup caramel sauce
  • 1 can sweetened condensed milk
  • 8 oz whipped topping
  • 10 Butterfinger candy bars, crushed

Instructions

1. Prepare the Crust:

  1. Prepare the chocolate cake mix according to package instructions and bake in a 9×13-inch pan.
  2. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
  3. Pour the caramel sauce and sweetened condensed milk over the cake, allowing it to soak into the holes.
  4. Let the cake cool completely, then spread the whipped topping evenly over the top.
  5. Sprinkle the crushed Butterfinger candy bars over the whipped topping.
  6. Refrigerate for at least 2 hours before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett