My Butterfinger poke cake combines a moist yellow cake, rich caramel sauce, and plenty of Butterfinger pieces. It has the flavor of a scratch dessert but comes together in about 30 minutes.
This one-bowl recipe always has everyone asking for seconds
Poke cakes are crowd-pleasers and simple to make. This Butterfinger poke cake is built on a tender vanilla-y yellow cake soaked with sweetened condensed milk and caramel sauce, then finished with Cool Whip and chopped Butterfingers. The warm cake absorbs the fillings so each bite stays moist and decadent—perfect to bring to summer barbecues, potlucks, church suppers, or family gatherings. Serve with coffee or a cold glass of milk.
Ingredient notes and shopping tips
- Cake mix: A yellow cake mix works beautifully. Chocolate mix is a tasty alternative if you prefer chocolate.
- Sweetened condensed milk: This is concentrated, sweetened milk that adds creaminess without extra liquid. Find it in the baking aisle; do not substitute evaporated milk.
- Caramel sauce: Use a pourable caramel sundae topping. Warming the jar briefly in the microwave (10–20 seconds) makes it easier to measure and pour.
- Cool Whip: Thaw overnight in the refrigerator. If you’re short on time, place the sealed container in warm water to loosen it—avoid microwaving.
- Butterfingers: Chop or crush four regular-size bars. Other candy bars like Twix, Heath, or Snickers can be used instead.
Krystle’s tips and tricks
- Poke technique: Poke holes about ½ to 1 inch apart. Too close and the cake can become soggy; too far and the filling won’t reach every bite.
- Cool, but not cold: Allow the cake to rest for 5 minutes before poking so it’s set but still warm enough to absorb the fillings.
- Pouring control: Use a glass measuring cup with a spout to evenly distribute the sweetened condensed milk and caramel over the cake.
- Clean candy cuts: For neater chopped Butterfinger pieces, chill the bars in the freezer for an hour before cutting.
Other yummy cakes to try
Reese’s Peanut Butter Cake
Elvis Cake
Cannoli Poke Cake
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📖 Recipe
Old Fashioned Butterfinger Cake
Ingredients
- 1 Box Yellow cake mixand ingredients called for on the box
- 14 Ounces Sweetened condensed milk
- 16 Ounces Caramel ice cream topping
- 8 Ounces Cool Whip thawed
- 4 Regular-size Butterfingers roughly chopped
Instructions
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Bake the cake according to package directions in a 9×13-inch pan.
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Let the cake cool for about 5 minutes, then poke holes all over using the handle of a wooden spoon.
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Pour the sweetened condensed milk and caramel sauce evenly over the cake, allowing the liquids to sink into the holes. Cool completely.
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Spread thawed Cool Whip across the top, then sprinkle with chopped Butterfinger pieces. Slice and serve.
Notes
Ingredient reminders:
- Sweetened condensed milk: Found in the baking aisle; do not substitute evaporated milk.
- Caramel sauce: A pourable sundae topping works best; warm briefly to pour easily.
- Cool Whip: Thaw in the fridge overnight or loosen in warm water if needed; avoid microwaving.
Helpful tips:
- Poke holes about ½ to 1 inch apart so the filling distributes evenly without over-saturating the cake.
- Cool the cake briefly before poking to help it absorb the fillings while remaining intact.
- Use a measuring cup with a spout for controlled pouring of the condensed milk and caramel.
- Freeze candy bars briefly for cleaner chopping.
Nutrition
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Carbohydrates: 97g