If you are looking for a dessert that will impress your friends and family with its creamy texture and irresistible crunch, this Butterfinger Poke Cake Recipe is your new best friend in the kitchen. Combining a moist yellow cake soaked in a luscious caramel and sweetened condensed milk mixture with layers of fluffy Cool Whip and crushed Butterfinger candy bars, this dessert has it all—sweetness, richness, and that satisfying peanut butter and chocolate crunch that keeps you coming back for more. It’s simple to make, yet guaranteed to become a showstopper at any gathering.

Butterfinger Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients for this Butterfinger Poke Cake Recipe are straightforward yet essential, each contributing to the perfect balance of flavors and textures that make this cake so addictive. From the classic yellow cake base to the silky caramel topping, every element plays an important role.

Yellow cake mix: Choose your favorite brand; this will serve as the fluffy, moist foundation for the cake.
Sweetened condensed milk: Adds a rich sweetness and helps create that gooey, custard-like soak.
Caramel ice cream topping: Gives the cake a deep, buttery caramel flavor that blends beautifully with the condensed milk.
Cool Whip (8-oz tub): Provides light, airy frosting that balances the dense cake and candy pieces perfectly.
Butterfinger candy bars (4 regular-sized): Crushed and layered to add a crunchy, peanut buttery chocolate surprise in every bite.

How to Make Butterfinger Poke Cake Recipe

Step 1: Bake the Cake

Start by preparing the yellow cake mix according to the package instructions. Pour the batter into a 9×13-inch baking pan and bake until golden and springy to the touch. This cake is your canvas, so make sure it’s baked perfectly—neither too dry nor undercooked.

Step 2: Prepare the Soaking Mixture

While the cake is baking, combine the sweetened condensed milk and caramel ice cream topping in a bowl. Stir them together until smooth and beautifully blended. This silky mixture is what gives the cake its moist, rich texture, soaking into every nook and cranny.

Step 3: Poke and Pour

Once the cake comes out of the oven and is still hot, grab a fork, skewer, or straw and poke holes all over the surface. This step is crucial because it allows the caramel-milk mixture to seep deep inside. Pour the mixture evenly over the cake, making sure every hole is filled. Then, let the cake cool completely so all those flavors meld together.

Step 4: Add Butterfinger and Cool Whip Layers

Sprinkle half of the crushed Butterfinger candy bars over the cooled and soaked cake. Next, spread the Cool Whip evenly to create a light, creamy layer. Finish by sprinkling the remaining crushed Butterfinger on top, adding that final crunchy textural pop that makes this recipe unforgettable. Chill the cake in the refrigerator to set before serving.

How to Serve Butterfinger Poke Cake Recipe

Garnishes

For an extra-special touch, you can garnish your Butterfinger Poke Cake with a drizzle of chocolate syrup or a few whole Butterfinger pieces for an eye-catching presentation. A sprinkle of crushed nuts or a dusting of cocoa powder also adds a nice contrast, making the cake as beautiful as it is delicious.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla or caramel ice cream to double down on that creamy indulgence. If you prefer to keep it simple, a cup of freshly brewed coffee or a glass of cold milk highlights the rich flavors of the Butterfinger Poke Cake Recipe beautifully.

Creative Ways to Present

Serve individual portions in clear dessert cups or mason jars to show off the lovely layered effect of cake, caramel, Cool Whip, and Butterfinger pieces. For a party, consider making mini versions using cupcake tins and layering the ingredients for a delightful bite-sized treat.

Make Ahead and Storage

Storing Leftovers

Keep your Butterfinger Poke Cake Recipe stored in an airtight container in the refrigerator, where it will stay fresh and moist for up to 3-4 days. The flavors actually improve a bit as it sits, allowing the caramel infusion to deepen even further.

Freezing

If you want to save some for later, wrap the baked and cooled cake tightly with plastic wrap and then aluminum foil before freezing. The cake will maintain its taste and texture for up to 2 months. Thaw overnight in the fridge for best results before adding the Cool Whip and crushed Butterfinger toppings fresh.

Reheating

This cake is best enjoyed chilled, so reheating is unnecessary. However, if you prefer to warm a piece slightly, allow it to come to room temperature or microwave it for just a few seconds without the topping to soften the cake.

FAQs

Can I use a different cake flavor for this Butterfinger Poke Cake Recipe?

Absolutely! While yellow cake is classic and complements the caramel and peanut butter flavors well, you can experiment with chocolate or even spice cake to create your unique twist.

Do I have to use Cool Whip, or can I make my own frosting?

You can replace Cool Whip with whipped cream or a cream cheese frosting for a richer option. Just keep in mind that Cool Whip provides a light, airy finish that balances the dense cake perfectly.

How finely should I crush the Butterfinger candy bars?

A mix of coarse and fine crumbs is ideal. Larger pieces give a satisfying crunch, while smaller crumbs spread more evenly throughout the cake’s surface.

Can I make this cake egg-free?

Yes! Using an egg-free yellow cake mix will work just fine. The poke-and-soak method ensures the cake stays moist and flavorful, even without eggs.

Is it possible to double the recipe for a larger crowd?

Definitely! Simply double all the ingredients and use a larger baking dish or two 9×13 pans. Just make sure to adjust baking time accordingly and test with a toothpick for doneness.

Final Thoughts

There is so much joy in sharing a homemade dessert that brings smiles with every bite, and this Butterfinger Poke Cake Recipe does just that. Its combination of creamy caramel, fluffy Cool Whip, and crunchy Butterfinger candy bars makes it a delightfully indulgent treat you’ll want to make again and again. Don’t wait for a special occasion—grab your ingredients and start baking this crowd-pleaser today!

Butterfinger Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 24 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 servings 1x

Print Recipe

Description

Butterfinger Poke Cake is a delightful dessert featuring a moist yellow cake soaked with a rich caramel and sweetened condensed milk mixture, topped with fluffy Cool Whip and crunchy Butterfinger candy pieces. This easy-to-make cake combines creamy, crunchy, and sweet textures for a truly indulgent treat perfect for parties and family gatherings.

Ingredients

Scale

Cake

1 box yellow cake mix, plus ingredients called for on the package (usually eggs, oil, and water)

Filling

1 (14-oz) can sweetened condensed milk
1 (12.25-oz) jar Smucker’s caramel ice cream topping

Topping

1 (8-oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed

Cook Mode Prevent your screen from going dark

Instructions

Bake the Cake: Preheat your oven and prepare the 9×13-inch baking pan as directed on the cake mix box. Bake the yellow cake according to package instructions until a toothpick inserted in the center comes out clean.
Prepare the Milk and Caramel Mixture: While the cake bakes, combine the sweetened condensed milk and the caramel ice cream topping in a bowl. Mix thoroughly until smooth and well blended for a rich, sweet soaking liquid.
Poke and Soak the Cake: When the cake is done and still hot, use a fork or a straw to poke holes evenly all over the cake. Pour the milk-caramel mixture slowly and evenly over the cake, allowing it to soak into the holes and penetrate the cake layers. Let the cake cool completely to set.
Add Candy and Cool Whip Topping: Once cooled, sprinkle half of the crushed Butterfinger candy bars over the cake surface. Spread the Cool Whip evenly on top of the cake and then sprinkle the remaining crushed Butterfinger pieces over the Cool Whip to add extra crunch and flavor.
Chill and Serve: Refrigerate the cake for at least an hour to allow all the flavors to meld and the topping to set. Serve chilled for the best taste and texture.

Notes

For an extra touch of flavor, you can toast the crushed Butterfinger pieces lightly before sprinkling.
Ensure the cake is hot when pouring the milk-caramel mixture to help it soak deeply into the cake.
Use full-fat Cool Whip for the creamiest texture.
Store the cake covered in the refrigerator and consume within 3 days for optimal freshness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American