Description
This Irresistible Butterfinger Candy Bar Poke Cake is a delightful American dessert that combines a moist yellow cake with a luscious caramel and sweetened condensed milk mixture, topped with whipped topping and crunchy crushed Butterfinger candy bars. Perfect for parties or any special occasion, this easy-to-make cake offers a rich blend of chocolate, caramel, and peanut buttery flavors with a creamy texture and satisfying crunch.
Ingredients
Scale
Yellow Cake
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Filling
- 1 can sweetened condensed milk (14 ounces)
- 1 jar caramel sauce (12 ounces)
Topping
- 1 container whipped topping, thawed (8 ounces)
- 4 Butterfinger candy bars, crushed
- 1/4 cup chocolate syrup for drizzle
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking. In a large bowl, combine the yellow cake mix with 3 large eggs, 1/2 cup vegetable oil, and 1 cup water according to the package directions. Mix until smooth and well combined.
- Bake the Cake: Pour the prepared batter evenly into the greased baking dish. Place it in the preheated oven and bake for 25 to 30 minutes. To check doneness, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready. Remove the cake from the oven and let it cool for about 10 minutes.
- Poke Holes in the Cake: Using the handle of a wooden spoon or a similar sturdy utensil, poke holes evenly across the entire surface of the warm cake. This will allow the filling to soak in and add extra moisture and flavor to the cake.
- Prepare the Filling and Pour: In a separate bowl, whisk together 1 can of sweetened condensed milk and 1 jar of caramel sauce until smooth and blended. Slowly pour this mixture evenly over the warm cake, ensuring the liquid seeps into all the holes created earlier.
- Cool and Top the Cake: Allow the cake to cool completely to room temperature. Once cooled, spread the entire surface with 1 container of thawed whipped topping, spreading it evenly for a fluffy and creamy layer.
- Add Candy and Chocolate Drizzle: Generously sprinkle 4 crushed Butterfinger candy bars over the whipped topping. Finish by drizzling 1/4 cup of chocolate syrup over the top to enhance the chocolate flavor and add a decorative touch.
- Chill Before Serving: Refrigerate the completed cake for at least 2 hours to allow the flavors to meld together and to firm up the layers. Slice into about 15 servings and enjoy this decadent treat chilled.
Notes
- For extra crunch, reserve a small amount of crushed Butterfinger candy bars to sprinkle on just before serving.
- Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- You can substitute chocolate cake mix for the yellow cake mix if you want a richer variation of this poke cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
