Butterfinger Poke Cake
Butterfinger Poke Cake is a super easy dessert recipe with loads of flavor. The moist caramel poke cake is layered with crushed Butterfinger candy bars and a layer of Cool Whip. You won't believe how easy!
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Servings: 12 servings
Calories: 351kcal
Ingredients
- 1 box, 15 oz yellow cake mix
- ½ cup vegetable oil
- 1 cup water
- 3 eggs
- 1 tsp vanilla extract
- 1 can, 14 oz sweetened condensed milk
- 1 jar, 14 oz caramel topping
- 4 Butterfinger candy bars, full size
- 1 bowl, 8 oz Cool Whip
Directions
- Preheat oven to 350 degrees F. Spray 9x13-inch baking pan with non-stick cooking spray. Set aside.
- In a large bowl, mix together the cake mix, water, vegetable oil, eggs, and vanilla. Beat on medium speed for 2 minutes. Pour cake batter into greased 9x13-inch baking dish.
- Bake 28-32 minutes, until a toothpick inserted into the center comes out clean.
- Remove from oven and immediately poke holes in the cake using the end of a wooden spoon.
- In a medium bowl, stir together the caramel sauce and the sweetened condensed milk. Pour the mixture over the cake, making sure that it gets into all the holes. Use a spoon or spatula to spread the caramel over the cake if needed.
- Crush up Butterfinger candy bars then sprinkle over the top of the cake.
- Allow the cake to cool then refrigerate for at least two hours.
- Spread Cool Whip over the cold cake, making sure to spread it to the edges
- (Optional) Use additional crushed Butterfinger candy bars to decorate the top of the cake.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 351 kcal | Carbohydrates: 52 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 8 g | Polyunsaturated Fat: 5 g | Cholesterol: 68 mg | Sodium: 447 mg | Fiber: 1 g | Sugar: 30 g
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