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Butterfinger Poke Cake is a decadent dessert starting with a golden cake filled with chocolate and caramel sauce and topped with whipped topping and chopped Butterfinger chocolate bars.

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Butterfinger Poke Cake is a delightful combination of chocolate, caramel and peanut butter.

This candy bar poke cake is moist and flavourful.

This cake recipe takes just under an hour to prepare and requires about two hours of chilling time.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Butterfinger cake, I started by greasing a 9 x 13 inch baking dish.

I dumped a box of golden butter cake mix into a mixing bowl.

I added eggs, milk and melted butter to the bowl.

I used an electric mixer to combined the ingredients until smooth.

I poured the cake batter into the greased pan.

I baked the cake until a toothpick inserted in the center came up clean.

I allowed the cake to cool for ten minutes.

Then I used a wooden spoon to poke rows of holes all over the cake.

I poured chocolate fudge sauce over the cake and spread it out evenly making sure it went into the holes.

Then I poured caramel sauce over the cake, spreading it out evenly and into the holes.

I allowed the cake to cool completely and then I placed it in the refrigerator for two hours to chill.

Right before serving I spread whipped topping over the cake.

I sprinkled the chopped Butterfingers over the whipped topping.

Then the Butterfinger poke cake was ready to slice and serve.

I like to drizzle additional chocolate and caramel sauce over each slice when serving.

This decadent candy bar cake is perfect for special occasions, celebrations, or just to satisfy your sweet tooth.

This Butterfinger cake is a dessert sensation that’ll have you coming back for seconds.

It’s sure to become a family favorite and a crowd-pleaser.

Enjoy every bite of this decadent creation!

If you are looking for an easy but decadent cake recipe, then you need to try this Butterfinger Poke Cake!

More Cake Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Butterfinger Poke Cake:

• 1 (15.25 ounce) box golden butter cake mix
• 3 large eggs
• 1 cup milk
• ⅓ cup salted butter melted
• ⅔ cup hot fudge, room temperature
• 1 cup caramel topping, room temperature
• 1 (8-ounce) tub of whipped topping
• 1 cup chopped Butterfingers

How to Make Butterfinger Poke Cake:

1. Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan well.
2. Beat the cake mix, eggs, milk, and melted butter in a large mixing bowl with a stand or hand mixer until thoroughly combined, about 1-2 minutes.
3. Pour the cake into the prepared pan and bake for 27-31 minutes or until the cake bounces back when gently tapped and a toothpick inserted in the center of the cake comes out clean.
4. Remove the cake from the oven and allow it to cool for 10 minutes.
5. Poke holes all over the cake using a cupcake corer, wooden spoon or large straw, making sure only to poke down ⅔ of the way to the bottom, not down.
6. Carefully spread the hot fudge over the cake, ensuring to get as much as possible in the holes instead of on the top and sides of the cake.
7. Spread the caramel topping over the cake, focusing on the holes again, and then allow the cake to cool completely.
8. Once cooled, store well covered in the refrigerator for 2 hours or until ready to serve.
9. To serve, spread the whipped topping evenly over the top of the cake and sprinkle on the chopped Butterfingers.
10. Cut into squares and serve immediately.
11. Enjoy!

FAQS:

How should I store my Butterfinger Poke Cake?

To store this Butterfinger Poke Cake, cover it tightly with plastic wrap or place it in an airtight container to maintain its freshness and prevent any odors from affecting the taste. You can store the refrigerated cake for up to 2 days. You can store the cake in the freezer for 2-3 months. When you’re ready to enjoy the frozen cake, thaw it in the refrigerator overnight. Freezing the cake may slightly alter the texture, but it will still be delicious.

Are there any changes I can make to this recipe?

You can change the Butterfinger Poke Cake recipe to suit your preferences or dietary restrictions. Here are a few possible modifications to get you started:

1. 1. 1. Flavor variations: Instead of using a golden butter cake mix, you can try other flavors, such as yellow and white cake. I recommend using a chocolate cake mix if you want more chocolate in the recipe!
      2. Toppings: While the recipe suggests using hot fudge and caramel toppings, you can experiment with other flavors, such as chocolate ganache, butterscotch sauce, or even fruit preserves, to add a different twist. You can substitute one topping for the other or combine caramel sauce and sweetened condensed milk for a sweeter, more Butterfinger-like sauce. To play up the peanut butter flavor of the butterfingers, you could mix the caramel or hot fudge with some peanut butter. 
      3. Candy choice: If you’re not a fan of Butterfinger candy bars, you can substitute them with other candy bars like Snickers, Reese’s Peanut Butter Cups, or even crushed Oreos for a different taste and texture. Adjust the cake mix and toppings to complement your choices. 
      4. Homemade components: Instead of using store-bought hot fudge, caramel topping, or whipped topping, you can make your own from scratch for a more homemade touch. There are many recipes available for homemade versions of these toppings.
      5. Dietary modifications: You can make ingredient substitutions if you have dietary restrictions or preferences. For example, you can use a gluten-free cake mix for a gluten-free version, plant-based milk for a dairy-free option, or a sugar-free cake mix and sugar-free toppings for a lower-sugar alternative.

Feel free to get creative and adapt the recipe to your liking. Just be mindful of any necessary adjustments in cooking times or ingredient ratios when making changes.

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