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
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
