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Butterfinger Candy Bar Poke Cake

A decadent and moist cake filled with caramel and topped with crushed Butterfinger candy bars.

Ingredients

Scale

For the Crust:

  • 1 box yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can sweetened condensed milk
  • 1 jar caramel sauce
  • 8 oz whipped topping
  • 4 Butterfinger candy bars, crushed

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, mix cake mix, water, oil, and eggs until smooth. Pour into the prepared baking dish.
  3. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  4. While the cake is still warm, poke holes all over the top with the handle of a wooden spoon.
  5. Pour sweetened condensed milk and caramel sauce over the cake, allowing it to seep into the holes.
  6. Let the cake cool completely, then spread whipped topping evenly over the top.
  7. Sprinkle crushed Butterfinger candy bars over the whipped topping. Refrigerate for at least 2 hours before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog