If you’re a fan of indulgent desserts, then you’re going to love Butterfinger Poke Cake! This rich, moist cake combines the sweetness of a classic poke cake with the irresistible crunch and flavor of Butterfinger candy bars. It’s the perfect combination of creamy, chocolatey goodness, and a little bit of crunch in every bite. Whether you’re planning a family get-together, a potluck, or just want something sweet to treat yourself, this cake is sure to be the star of the show.
Golden butter cake that is paired with gooey caramel sauce, hot fudge, whipped cream, and chopped Butterfinger candies in each bite. This Butterfinger poke cake is the ultimate poke cake recipe. Perfect for any and every occasion all year round.
What I love about this Butterfinger Poke Cake is how easy it is to make. With just a few simple ingredients, you can transform a basic cake into a decadent dessert that’s packed with flavor. The best part? The poke cake method, where you poke holes into the baked cake and fill them with a creamy mixture, ensures that every bite is filled with delicious, gooey goodness. Topping it off with crushed Butterfingers adds that perfect crunch, making this dessert even more irresistible.
I love that the base of this cake starts with a box cake mix. It makes it a no-fuss dessert that can be thrown together in a matter of no time. Whip this up and watch your family or friends watch this dessert disappear.
If you are on the hunt for more poke cake recipes, I have plenty! Try my strawberry crunch poke cake, pina colada poke cake, better than sex poke cake, or even this banana pudding lush cake.
Reasons You Will Love This Butterfinger Poke Cake
- This is a box cake dessert that is simple to make and requires minimal ingredients.
- You pair hot fudge and caramel together for an absolutely delightful pairing.
- Crunchy and crispy Butterfinger candy pieces in every single bite.
- This is a fantastic make-ahead cake that is great for a crowd or a night in when you have a sweet tooth craving.
- A very popular dessert for potluck and holiday events.
Ingredients You Will Need
Cake Mix – I used a butter cake as the base of the Butterfinger cake. This is a delicious and easy start to the cake mix.
Eggs – Reach for large room-temperature eggs for the binder of the cake.
Milk – I prefer to use whole milk but any type of milk will work for this easy poke cake recipe.
Butter – Salted butter is what I used, which I melted. Mix in the batter and watch it richen the cake to a whole new level.
Sauce – Reach for hot fudge and caramel sauce at room temperature. That way it drizzles nicely.
Whipped Topping – Cool Whip is a great option for spreading on top of the cake.
Butterfinger – Now, if you are a fan of the Butterfinger chocolate bar you will finely chop and then sprinkle all over the top of the cake.
Variations to Recipe
- You can use any flavor of cake mix if you want. Chocolate, white cake, yellow cake mix, etc. Feel free to use whatever boxed cake mix you would like. Even a Devil’s Food cake would be fantastic.
- Spread on chocolate ganache instead of hot fudge if you want.
- Swap the caramel sauce with butterscotch sauce for a twist in flavor.
- Make homemade whipped cream to spread all over the top of the cake instead of store-bought Cool Whip.
- Add some chopped pecans on top of the hot fudge mixture for a nice crunch.
- You can add on crushed Oreo cookies, chopped candy, etc.
Pro Tips for Success
Poking Holes in Cake
Make sure that as you are poking the cake with the holes you try to do an even poke of cake all around the cake base. This is going to allow the flavors to soak in the cake. You can use the back of a spoon, skewer, or any other item.
Filling
Ensure you spread the filling all over the cake to try and get an even flavor in each bite of this cake.
Chill the Cake
Once you get it topped with the toppings you will then want to chill the poke cake before you spread on the whipped cream.
Served Chilled
For the poke cake you will serve it chilled, straight from the fridge. Make sure to keep the cake chilled until right before you are ready to serve up the cake.
Topping
Make sure to crush the Butterfinger candy bar into crumbles so you can spread the candies over the cake evenly. You can place the candy bar in a Ziploc bag and use a rolling pin to crush the candy bar.
This cake is a great option when you’re looking for a dessert that’s both simple to make and incredibly impressive. It’s the kind of dessert that looks beautiful on the table but doesn’t require hours of prep. Plus, the flavor combinations are so addicting that you’ll want to make it over and over again.
Another great thing about this Butterfinger Poke Cake is that it’s perfect for any occasion. Whether you’re celebrating a special event, treating yourself to a sweet snack, or just need something to share with friends, this cake fits the bill. It’s rich, indulgent, and guaranteed to satisfy your sweet tooth.
What makes Butterfinger Poke Cake so special is how easy it is to prepare, yet it tastes like something you’ve spent hours perfecting. With minimal prep time, you can make this cake ahead of time, and it only gets better as it chills in the fridge. The pudding filling seeps into the cake, making each bite rich and creamy while the Butterfinger topping adds that irresistible texture contrast. It’s the perfect dessert for anyone who loves a bit of crunch mixed with their creaminess!
One of the best things about this cake is that it’s incredibly versatile. You can adjust the sweetness level to your liking, add more candy if you’re a Butterfinger lover, or even throw in a drizzle of chocolate syrup on top for an extra indulgent touch. And since this dessert is served chilled, it’s perfect for warm weather gatherings or when you need a cool treat to satisfy your sweet tooth. It’s also great for parties, potlucks, or even a simple family dinner. The combination of flavors is always a hit, and you won’t find anyone turning down a slice.
Butterfinger Poke Cake is the kind of dessert that everyone will rave about. It’s fun to make, delicious to eat, and visually appealing with its layers of creamy filling and candy topping. Once you make it, you’ll understand why this cake has become a go-to favorite for so many. So, next time you need a show-stopping dessert that’s sure to please a crowd, give this Butterfinger Poke Cake a try—you’ll be so glad you did!
Storing
This is a cake that has to stay refrigerated as it will spoil at room temperature. Place the cake in a sealed container and you can store it for up to a week in the fridge.
Freezing
Or if you want to extend the shelf life you can freeze the cake as well. Place the cake in a freezer container and freeze for 3-4 months. Then you can thaw the cake in the fridge overnight.
FAQs
What type of cake works best for poke cakes?
Any type of cake mix will work for the cake. Just know that depending on the cake mix will alter the flavor of the cake.
Can I make a homemade cake instead of a boxed cake mix?
Yes, I have used a homemade cake as the base of the poke cake and it worked just fine. Mix and bake in a 9×13 pan following the directions on the recipe card.
How do I poke holes in the cake?
You can use the back of a wooden skewer or the back of the spoon for poking the holes in the cake. Just make sure you do even pokes all over the cake.
Can I make a poke cake in advance?
Yes, you can make this poke cake a day ahead of when you want to serve the cake. Just keep it in a covered dish in an airtight container.
Can I use a gluten free cake mix?
Yes, you sure can. Feel free to reach for a gluten-free cake and bake it as it is directed. Then poke holes, add toppings, refrigerate, and serve.
More Desserts
Butterfinger Poke Cake
Ingredients
- 1 15.25 ounce box golden butter cake mix
- 3 large eggs
- 1 cup milk
- ⅓ cup salted butter melted
- ⅔ cup hot fudge room temperature
- 1 cup caramel topping room temperature
- 1 8-ounce tub of whipped topping
- 1 cup chopped Butterfinger
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan well.
- Beat the cake mix, eggs, milk, and melted butter in a large mixing bowl with a stand or hand mixer until thoroughly combined, about 1-2 minutes.
- Pour the cake into the prepared pan and bake for 27-31 minutes or until the cake bounces back when gently tapped and a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 10 minutes.
- Poke holes all over the cake using a cupcake corer or large straw, making sure only to poke down ⅔ of the way to the bottom, not down.
- Carefully spread the hot fudge over the cake, ensuring to get as much as possible in the holes instead of on the top and sides of the cake.
- Spread the caramel topping over the cake, focusing on the holes again, and then allow the cake to cool completely.
- Once cooled, store well covered in the refrigerator for 2 hours or until ready to serve.
- To serve, spread the whipped topping evenly over the top of the cake and sprinkle on the chopped Butterfingers.
- Cut into squares and serve immediately.
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Comments & Reviews
Brenda L Bishop says
We make a cake like this but you mix sweetened condensed milk and Carmel topping , instead of hot fudge sauce but that sounds amazing…