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–+ servings
Delicious Butterfinger Poke Cake topped with chocolate and peanut butter for dessert

Butterfinger Poke Cake

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An indulgent dessert that combines the rich flavors of chocolate and caramel with a moist butter cake, topped with whipped cream and chopped Butterfinger bars.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 1 box 15.25-ounce box of golden butter cake mix You can substitute with chocolate cake mix for a richer taste.
  • 3 large eggs
  • 1 cup milk
  • ⅓ cup salted butter, melted
For the toppings
  • ⅔ cup hot fudge (room temperature) Ensure it's at room temperature for easy spreading.
  • 1 cup caramel topping (room temperature) Ensure it's at room temperature for easy spreading.
  • 1 8-ounce tub whipped topping
  • 1 cup chopped Butterfinger For topping.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9x13-inch baking pan thoroughly.
  2. In a large mixing bowl, combine the cake mix, eggs, milk, and melted butter. Beat together using a stand or hand mixer until thoroughly mixed, about 1-2 minutes.
  3. Pour the cake batter into the prepared pan and bake for 27-31 minutes, or until a toothpick inserted into the center comes out clean.
  4. Remove the cake and allow it to cool for 10 minutes.
  5. Using a cupcake corer or large straw, poke holes all over the cake, making sure to stop about ⅔ of the way down.
  6. Carefully spread the hot fudge over the cake, ensuring it fills the holes.
  7. Next, spread the caramel topping over the cake, again focusing on the holes.
  8. Let the cake cool completely before covering it tightly and refrigerating for at least 2 hours.
Serving
  1. Once ready to serve, spread the whipped topping evenly over the cake and sprinkle with the chopped Butterfinger bars.
  2. Cut into squares and enjoy!

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 300mgFiber: 1gSugar: 35g

Notes

For the best results, allow the cake to cool completely before adding toppings. Consider serving it with a scoop of vanilla ice cream or a drizzle of extra caramel.
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