Butterfinger Poke Cake
Butterfinger Poke Cake combines chocolate, peanut butter, and the crunch of Butterfinger bars for a crowd-pleasing dessert, perfect for any occasion!
Servings: 10 servings
Ingredients
- 1 (15 oz.) box of duncan hines chocolate cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- 1 (14 oz.) can of sweetened condensed milk
- ½ cup of caramel sauce
- ⅓ cup peanut butter creamy
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
- 1 tub Cool Whip, thawed
- 8-10 fun sized Butterfinger candy bars, chopped (save ½ cup for the topping)
Instructions
- Preheat the oven to 350°F.
- Prepare cake mix in a large bowl according to box instructions.
- Spray a 9x13 baking dish with non-stick cooking spray. Pour batter into a prepared pan and bake for 25-30 minutes.
- Let the cake cool completely, then poke holes (only going halfway down) all over the top using the end of a wood spoon, skewer or straw.
- In a medium bowl, mix condensed milk, caramel sauce, peanut butter, powdered sugar, vanilla extract, and half of the chopped Butterfingers.
- Pour mixture over cake, ensuring it fills the holes.
- Refrigerate for 1-2 hours.
- Top with whipped topping and remaining crushed Butterfingers.
- Slice, serve and enjoy!
Notes
- Refrigerator: Store covered in the fridge for up to 3 days.
- Freezer: This cake freezes nicely for up to 2 months. Make sure to wrap tightly before placing in the freezer and allow to thaw it in the fridge before serving.
