Butterfinger Poke Cake:
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!
- 1 box of yellow cake mix
- 3 eggs
- 1 cup water
- ½ 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
You can use ingredients for cake listed here or follow directions on back of cake mix box.
You can also use your favorite yellow cake recipe from scratch.
Calories: 270kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 411mg | Potassium: 56mg | Fiber: 1g | Sugar: 22g | Vitamin A: 330IU | Calcium: 120mg | Iron: 1.1mg