This Butterfinger Poke Cake is filled with chocolate candy bars, caramel syrup and frosted with Cool Whip whipped topping. It’s a light and easy dessert that’s guaranteed to satisfy your sweet tooth!
If you love Butterfinger candy, you are going to go crazy for this easy Butterfinger poke cake! It’s loaded with chocolate and caramel, and it’s cool and refreshing enough for an easy summer dessert!
We had a rare rainy day in the desert over the weekend, and the brief cool spell was perfect for baking a cake. My kids absolutely love poke cakes — not only do they love to eat them, but the kids also love to help make them. I mean, how often is it that kids are encouraged to actually poke holes in a cake?!
When it comes to desserts, my family is divided into the chocolate lovers and the non-chocolate lovers. It’s hard for me to accept, but some of my offspring actually don’t like chocolate–sigh. Anyway, this Butterfinger poke cake satisfies both the ones who like chocolate and the oddballs ones who don’t!
How to Make a Butterfinger Poke Cake
You start out by making a yellow cake in a 9×13 pan. You can use a cake mix, which is what we usually do. Or, you can make your favorite yellow cake recipe from scratch.
Let the cake cool off a little bit. And now, comes the fun part! You get to poke holes in the cake!
You can use the end of a wooden spoon, a straw or a spatula. The kids and I used a spatula because it makes holes big enough to stuff some Butterfinger candy inside.
A lot of recipes call for the addition of sweetened condensed milk along with the caramel syrup, but I find that the syrup is sweet enough on its own.
After the cake is completely cool, pour more caramel syrup over the cake and top it with a layer of crushed Butterfinger bars. You want to make sure that some pieces get inside the holes.
Next, cover the cake with Cool Whip. I find it easier to get a thick layer when the whipped topping is soft enough to spread but not completely soft. I like to decorate the top of the cake with additional caramel syrup, some chocolate syrup and more crushed Butterfingers.
Keep the poke cake refrigerated until you’re ready to serve it. When it’s time to serve the cake, I like to drizzle some more syrup over the top.
Oh, if you have any more candy bars that didn’t make it onto the cake, you can include one or two on the side. Makes a nice garnish!
This is a great cake to take to potlucks or family dinners because you can let everyone else eat it, and you won’t be tempted to nibble on the leftovers! I usually reserve poke cakes for birthdays or holidays, but I wanted to treat the kids. And, they devoured the cake in only two days, so I didn’t have worry about being tempted!
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Here are More Easy Poke Cake Recipes
- Red, White and Blue Poke Cake
- Strawberry Poke Cake
- Pumpkin Poke Cake
- Milky Way Poke Cake
- Oreo Poke Cake
Butterfinger Poke Cake Recipe
Butterfinger Poke Cake:
- 1 box of yellow cake mix
- 3 eggs
- 1 cup water
- 1/2 cup butter melted
- caramel syrup
- 6 Butterfinger candy bars chopped
- 8 ounces Cool Whip
- chocolate syrup
- In a large mixing bowl, mix the cake mix, eggs, water and melted butter together until well combined
- Pour into a lightly greased 9X13 pan, and bake for 30 minutes or until cake begins to pull away from sides of pan and toothpick inserted into center comes out clean
- Remove from oven, and allow to cool slightly
- Using the end of a wooden spoon or spatula, poke holes all over cake
- Pour caramel syrup over cake and into holes -- reserve the rest for later
- Refrigerate cake for about 30 minutes or until cooled completely
- Sprinkle chopped Butterfinger candy over cake and into the holes, then, spread Cool Whip over cake
- Top with additional chopped candy, then drizzle more caramel syrup and chocolate syrup over top of cake. Refrigerate until ready to serve
Recipe was originally published in 2014 and updated in 2019
I hope you enjoy this delicious Butterfinger poke cake as much as we do!