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Delicious Butterfinger Poke Cake topped with chocolate and crushed Butterfinger bars.

Butterfinger Poke Cake

An indulgent dessert made with moist golden butter cake, rich hot fudge, creamy caramel, and topped with chopped Butterfinger candy for a crunchy finish.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box 15.25-ounce box golden butter cake mix
  • 3 large large eggs
  • 1 cup milk
  • ⅓ cup salted butter, melted
For the Toppings
  • ⅔ cup hot fudge (room temperature) Let it sit at room temperature before spreading.
  • 1 cup caramel topping (room temperature) Let it sit at room temperature before spreading.
  • 1 8-ounce tub whipped topping
  • 1 cup chopped Butterfinger For topping.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan well.
  2. In a large mixing bowl, combine the cake mix, eggs, milk, and melted butter. Beat on medium speed for 1-2 minutes until thoroughly combined.
  3. Pour the batter into the prepared pan and bake for 27-31 minutes, or until the cake bounces back from a gentle touch or a toothpick comes out clean.
  4. Remove the cake from the oven and let it cool for about 10 minutes.
  5. Carefully poke holes all over the cake using a cupcake corer or large straw.
  6. Spread the hot fudge over the cake, ensuring it gets into the holes.
  7. Follow with the caramel topping, also focusing on the holes. Allow the cake to cool completely.
  8. Cover and refrigerate for at least 2 hours until ready to serve.
Serving
  1. Spread the whipped topping evenly over the cake and sprinkle chopped Butterfinger on top.
  2. Cut into squares and enjoy!

Notes

Let the cake cool completely before poking holes to avoid crumbling. Experiment with other toppings like crushed Oreos or different candy bars.