Irresistible Butterfinger Poke Cake Recipe
If you’re in need of a dessert that’s not just delicious but also incredibly easy to prepare, look no further than this Butterfinger Poke Cake! Packed with flavors from caramel and chocolate, this moist cake is perfect for any gathering and gets even better after chilling overnight.
Ingredients
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For the Cake:
- 1 box yellow cake mix (plus the ingredients to prepare it)
- Pro Tip: Substitute melted unsalted butter for the oil and milk for the water for enhanced flavor.
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For the Topping:
- 1 can Eagle Brand sweetened condensed milk
- 1 jar Smucker’s caramel ice cream topping
- 12 oz Cool Whip, thawed
- 4 regular-sized Butterfinger candy bars, crushed
Instructions
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Prepare the Cake:
- Preheat your oven and bake the yellow cake in a 9×13 inch pan according to the package instructions. Remember to substitute milk for water and melted butter for oil.
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Mix the Toppings:
- In a separate bowl, combine the sweetened condensed milk and caramel topping. Mix well and set aside.
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Poke the Cake:
- Once the cake is baked, and while it’s still warm, use the handle of a wooden spoon or a straw to poke holes all over the top.
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Add the Sauce:
- Pour the caramel and condensed milk mixture evenly over the warm cake, ensuring it seeps into the holes. Allow the cake to cool completely.
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Crush the Candy:
- Evenly sprinkle two of the crushed Butterfinger bars over the cooled cake.
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Top with Cool Whip:
- Spread the thawed Cool Whip over the cake, then top with the remaining crushed Butterfinger candy bars for added crunch.
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Chill and Serve:
- Refrigerate the cake for several hours or overnight. Enjoy the deliciousness!
This Butterfinger Poke Cake is guaranteed to be a hit at your next potluck or home gathering. With its creamy layers and a delightful crunch from the Butterfingers, it’s a dessert that everyone will be asking for seconds of. Happy baking!