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+ servings
slice of butterfinger poke cake with cool whip frosting on a white platel
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5 from 1 vote

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!

Course Dessert
Cuisine American
Keyword butterfinger poke cake, cool whip, poke cake
Prep Time 10 minutes
Cook Time 30 minutes
cooling time 30 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 270kcal
Author Dee
Cost $10


  • 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