Butterfinger Poke Cake is easy to make, moist and perfect for a crowd. Great for birthdays, parties or any gathering.
This Butterfinger Cake is crazy delicious! Rich yellow cake with a caramel sauce and topped with fluffy cream and topped with crushed Butterfinger candy.
Ingredients Needed: Yellow Cake mix, caramel sauce, sweetened condensed milk, frozen whipped topping and crushed Butterfingers.
How to make Butterfinger Cake
Some recipes call for chocolate cake but I love yellow cake for this recipe.
- Prepare the cake according to the box instructions. Bake it in a 9×13 pan. I find poke cakes work best in 9×13.
- Stir together sweetened condensed milk and caramel sauce until combined. (I have also used butterscotch sauce and it was amazing!)
- Once the cake is baked, let it sit for about 5 minutes and then poke holes all over the cake using either a fork or the back of a wooden spoon.
- Pour the mixture of sweetened condensed milk and caramel all over the cake. Make sure to spread it out evenly.
- Let the cake completely cool before topping with whipped topping and crushed Butterfingers.
What’s the difference between Better than Anything Cake and Butterfinger Cake?
These two recipes are very similar. They are both poke cakes and have a similar process to making them.
The two differences are:
- Better than Anything Cake is made with chocolate cake mix.
- It’s topped with crushed Heath Bars not Butterfingers.
Recipe Tips
- Make sure to let the frozen whipped topping thaw to make it easier to spread over the cake.
- Be sure to let the cake completely cool before you add the whipped topping. I will sometimes place it in the refrigerator for a few minutes if I am in a hurry.
- Try to leave a few larger pieces when crushing the candy. I think it adds a nice texture.
- Store this cake covered in the refrigerator.
More Recipes You Might Enjoy
And if you like poke cakes you will love this Strawberry Poke Cake from Sweet and Savory Meals.
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Butterfinger Poke Cake
Ingredients
- 1 box yellow cake mix + ingredients to make the cake
- 1 (12 oz jar) caramel ice cream topping
- 1 (14 oz) sweetened condensed milk
- 1 (16 oz) frozen whipped topping, thawed
- 4 Butterfinger bars
Instructions
- Prepare and bake yellow cake according to directions on the box. Bake in a 9x13 pan.
- In a medium bowl, stir together caramel sauce and sweetened condensed milk.
- Once cake has baked, remove from oven and let it sit for about 5 minutes. Poke holes in the cake either with a fork or the back of a wooden spoon.
- Pour caramel mixture all over the cake. Let the cake cool completely.
- Place Butterfingers in a large sandwich bag and using a rolling pin or something heavy, crush into pieces.
- Evenly spread the whipped topping over cake and then top with crushed Butterfinger. Refrigerate.
Notes
- Make sure to let the frozen whipped topping thaw to make it easier to spread over the cake.
- Be sure to let the cake completely cool before you add the whipped topping. I will sometimes place it in the refrigerator for a few minutes if I am in a hurry.
- Try to leave a few larger pieces when crushing the candy. I think it adds a nice texture.
- Store this cake covered in the refrigerator.
Oh my, this sounds amazing!! I would LOVE a slice!!
OMG this cake is SO incredible!! I love this!
My husband’s favorite candy bar is a Butterfinger…he’s going to love this!
yum! butterfinger is my favorite!
Our entire family loved this cake! There were hardly any leftovers after serving it!