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close up of chocolate butterfinger poke cake with thick layer of whipped cream and Butterfinger candies on top
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5 from 46 votes

Butterfinger Poke Cake

Butterfinger Poke Cake is a chocolate cake with a rich, gooey caramel sauce and topped with whipped cream and “crispety, crunchety” Butterfinger candy pieces. Everyone absolutely loves this cake and it's always a huge hit!
Prep Time8 minutes
Servings: 12 servings
Calories: 512kcal

Ingredients

  • 1 box Devil's food cake mix
  • 1 1/4 cup water
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup mini Butterfingers crushed, divided
  • 16 oz. Cool Whip
  • 12.25 oz. caramel ice cream topping like Smuckers
  • 14 oz. sweetened condensed milk

Instructions

  • Preheat oven to 350
  • Spray 9x13 pan with cooking spray, set aside.
  • Make cake mix according to package directions and bake in pan. Let cool completely.
  • Use the back of a wooden spoon and make holes in rows on the top of the cake.
  • In small mixing bowl combine the caramel sauce and the sweetened condensed milk. Pour over the top of the cake, making to sure it gets in the holes.
  • Crush butterfingers and sprinkle half of them on top of the caramel mixture.
  • Spread the Cool Whip on top like frosting.
  • Sprinkle with remaining butterfingers.

Nutrition

Serving: 1serving | Calories: 512kcal | Carbohydrates: 78g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 496mg | Potassium: 333mg | Fiber: 1g | Sugar: 41g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 2mg