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Delicious Butterfinger Poke Cake with caramel sauce and crushed Butterfinger pieces.

Butterfinger Poke Cake

This Butterfinger Poke Cake is an easy and delicious dessert infused with creamy fillings and crunchy Butterfinger pieces, making it a nostalgic crowd-pleaser.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box yellow cake mix plus the eggs, oil, and water listed on the box
For the filling
  • 1 can sweetened condensed milk provides the rich filling texture
  • 1 jar caramel sauce ice cream topping style
For the topping
  • 1 tub whipped topping thawed
  • 4 to 6 pieces Butterfinger bars crushed or a bag of Butterfinger bits
  • a pinch salt optional, to balance sweetness

Method
 

Baking
  1. Preheat the oven and prepare the yellow cake mix according to the box directions. Pour into a greased 9x13 pan and bake until a toothpick comes out clean.
  2. Let the cake sit for about 10 minutes until warm but not hot.
Poking and Filling
  1. Use the handle of a wooden spoon or a thick straw to poke holes all over the cake evenly.
  2. Stir together the sweetened condensed milk and about half of the caramel sauce. Slowly pour it over the warm cake, aiming for the holes.
Chilling
  1. Cover the pan and refrigerate for at least 3 hours, preferably overnight.
Topping
  1. Spread whipped topping over the chilled cake. Drizzle more caramel sauce on top, then sprinkle crushed Butterfinger all over the cake.
  2. For extra crunch, consider adding more candy right before serving.

Notes

Allow to chill properly for better texture. Consider adding a fresh sprinkle of crushed candy just before serving to maintain crunchiness.