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Piece of cake on plate.
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5 from 10 votes

Butterfinger Poke Cake

Delicious Butterfinger Poke Cake.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 250kcal
Author: Heather


  • 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


  • 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. 


  • 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. 


Calories: 250kcal | Carbohydrates: 50g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 360mg | Potassium: 64mg | Sugar: 27g | Calcium: 98mg | Iron: 1.1mg