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You are here: Home / recipes / Desserts / Butterfinger Cake Recipe

Butterfinger Cake Recipe

Published: Oct 21, 2021 · This post may contain affiliate links

This easy Butterfinger Cake tastes amazing! The perfect easy poke cake recipe that everyone loves.

Contents

  • Butterfinger Cake
    • Ingredients
    • Equipment
    • How to make a Butterfinger Poke Cake
    • Recipe Tips
    • Great Cake Recipes
  • Butterfinger Cake
    • Ingredients
    • Instructions
    • Nutrition

Butterfinger Cake

This Butterfinger Poke Cake is one of my husband's favorite desserts. It is the perfect combination of moist cake and delicious Butterfingers.

One of my favorite things about making poke cakes is you can use a cake mix to make them. No need to measure flour or other ingredients to make the cake batter.

You can definitely make a cake from scratch if you want to but we normally use a boxed cake mix for this Butterfinger Cake Recipe.

This is the perfect potluck dessert! I don't know many people who don't love Butterfingers! How can you go wrong with chocolate and peanut butter?

There is so much flavor in this cake! I will say it is one you have to ignore the calories for a minute and just enjoy every bite.

Ingredients

  • Chocolate Cake Mix
  • Caramel Sauce
  • Sweetened condensed milk
  • Butterfinger Candy Bars
  • Cool Whip whipped topping

+ ingredients listed on the cake mix package directions (eggs, oil)

Cake mix - We use a chocolate cake mix but you can definitely use a yellow cake mix or a white cake mix.

Cool Whip - We use Cool Whip for this cake instead of whipped cream. The Cool Whip is stabilized and will sit on top of the cake.

Optional

Chocolate Sauce - If you want to make the cake even richer you can drizzle it with chocolate syrup.

Equipment

9x13 baking pan

Mixing Bowl

Wooden spoon

Non-stick Spray

Wooden Spoon - The handle of a wooden spoon is perfect for poking holes in the cake. Just let the cake cool a tiny bit so you don't pull the entire cake out or end up mushing it.

If you don't have a wooden spoon you can use a fork to poke holes into the cake. Full instructions at the bottom of the post.

How to make a Butterfinger Poke Cake

Don't forget to preheat the oven.

Bake the boxed cake mix according to the directions. Allow to cool for a few minutes

Poke holes in the cake with a wooden spoon handle.

Make sure to poke holes deep enough that the caramel condensed milk mixture gets down into the cake.

Pour caramel/sweetened condensed milk mixture evenly over the top of the cake. Allow to soak into the cake for a few minutes.

Spread half of the chopped-up Butterfinger candy bars evenly over the top of the cake.

Spread Cool Whip evenly over the top of the chopped-up Butterfingers.

Top with remaining Butterfinger pieces.

Store in the refrigerator. The longer the cake sits the more moist it will be.

Recipe Tips

When you pour caramel mixture make sure it is evenly spread over the cake.

Keep enough Butterfinger pieces to be able to sprinkle the cake with them.

Make sure to store the cake in the refrigerator.

This cake tastes great served with caramel ice cream! Hello yum!

Great Cake Recipes

Carrot Cake

Pig Pickin Cake

Peanut Butter and Jelly Cake

Mountain Dew Cake

Lemon Dump Cake

Ooey Gooey Butter Cake

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

Follow us on Pinterest and Facebook for more recipe ideas.

Butterfinger Cake

How to make a Butterfinger Poke Cake. This cake is easy to make and tastes amazing.
Print Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 460kcal
Author: Tammilee Tips

Ingredients

  • 1 Chocolate Cake Mix +eggs, Oil to make the cake
  • 8 oz caramel sauce
  • 14 oz sweetened condensed milk
  • 4 Butterfinger Candy Bars
  • 16 oz Cool Whips

Instructions

  • Preheat oven according to cake mix directions.
  • Prepare cake according to directions on the box.
  • Allow the cake to cool a bit before poking holes all over it with a wooden spoon handle.
  • Combine sweetened condensed milk and caramel sauce in a bowl. Pour mixture over the warm cake evenly.
  • Cut Butterfinger bars into pieces. Sprinkle half of the Butterfingers over the top of the cake.
  • Once the cake is cooled, cover the cake with Cool Whip evenly. Top with remaining Butterfinger pieces.
  • Store in the refrigerator.
9X13 Pan
Large Mixing Bowl

Nutrition

Nutrition Facts
Butterfinger Cake
Amount Per Serving
Calories 460 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 17mg6%
Sodium 495mg22%
Potassium 244mg7%
Carbohydrates 90g30%
Fiber 1g4%
Sugar 52g58%
Protein 7g14%
Vitamin A 171IU3%
Vitamin C 1mg1%
Calcium 243mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: 4th of July, Christmas, Desserts, recipes, Thanksgiving

About Tammilee

Lifestyle blogger who travels the world and drinks too much Chai tea. Travel blogger, award winning photographer, sunset hunter, Birkenstock girl, bird nerd
You can find Tammilee on Pinterest, Facebook, Twitter, and Instagram

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