Name: Butterfinger Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 15.25 ounce box golden butter cake mix; 3 large eggs; 1 cup milk; 1/3 cup salted butter, melted; 2/3 cup hot fudge, room temperature; 1 cup caramel topping, room temperature; 1 8 ounce tub whipped topping; 1 cup chopped Butterfinger candy bars

Butterfinger Poke Cake is one of those desserts I make when I want something rich, easy, and guaranteed to disappear fast. I get a soft butter cake, fill it with hot fudge and caramel, then finish it with whipped topping and crunchy Butterfinger candy for a sweet, creamy, and irresistible treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 whipped topping

1 cup chopped Butterfinger candy bars

Directions

I start by preheating the oven to 350°F and greasing a 9×13-inch baking pan well.

In a large mixing bowl, I beat the cake mix, eggs, milk, and melted butter with a stand mixer or hand mixer for about 1 to 2 minutes, just until everything is smooth and combined.

Next, I pour the batter into the prepared pan and bake it for 27 to 31 minutes. I check that the cake springs back lightly when tapped and that a toothpick inserted in the center comes out clean.

After baking, I remove the cake from the oven and let it cool for about 10 minutes. Then I use a cupcake corer or a large straw to poke holes all over the cake, going about two-thirds of the way down without reaching the bottom.

I carefully spread the hot fudge over the cake and let it sink into the holes as much as possible. After that, I spread the caramel topping over the cake, making sure some of it fills the holes too.

Once that is done, I let the cake cool completely. I cover it and refrigerate it for about 2 hours, or until I am ready to serve it.

Right before serving, I spread the whipped topping evenly over the cake and sprinkle the chopped Butterfinger pieces across the top. Then I cut it into squares and serve.

Servings and timing

This recipe makes 20 servings, which is one reason I love bringing it to gatherings. It is great when I need a dessert that feeds a crowd without much stress.

The prep time is 20 minutes, the cooking time is 30 minutes, and the total time is 50 minutes. I also keep in mind that the cake needs about 2 hours of chilling time before serving, so I usually plan ahead.

Variations

I like changing this cake in small ways depending on what I have at home. Sometimes I swap the golden butter cake mix for a yellow cake mix or even a chocolate cake mix for a deeper flavor. I can also use homemade whipped cream instead of whipped topping when I want a fresher finish.

For even more texture, I sometimes add extra chopped Butterfinger pieces between the caramel layer and the topping. If I want to make the dessert feel a little more dramatic, I drizzle extra hot fudge and caramel over the top just before serving. I also think chopped peanuts can add a nice salty crunch if I want more contrast.

storage/reheating

I store this cake covered in the refrigerator because of the whipped topping and caramel layers. It keeps well for about 3 to 4 days, and I think it tastes even better after the flavors have had more time to settle together.

I do not usually reheat this cake since I prefer serving it chilled. If I want a slightly softer texture, I just let a slice sit at room temperature for a few minutes before eating.

FAQs

Can I make Butterfinger Poke Cake ahead of time?

Yes, I actually think this cake works very well as a make-ahead dessert. I can prepare it the day before, keep it chilled, and add the whipped topping and Butterfinger pieces before serving for the best texture.

Can I use a different candy bar?

Yes, I can easily swap Butterfinger for another candy bar if I want a different flavor. Heath bars, Snickers, or chopped peanut butter cups all work nicely in this kind of poke cake.

Why do I poke holes only partway down the cake?

I poke the holes about two-thirds of the way down so the hot fudge and caramel sink in without making the bottom too soggy. This helps me keep the cake moist while still holding its shape when sliced.

Can I freeze this cake?

I can freeze the cake base before adding the whipped topping and candy topping, but I prefer not to freeze the fully assembled cake because the texture of the topping can change. For the best result, I freeze the cake itself and decorate it after thawing.

What is the best way to serve this cake?

I like serving it cold straight from the refrigerator. The chilled texture makes the caramel, fudge, and whipped topping taste extra refreshing and helps the slices stay neat.

Conclusion

Butterfinger Poke Cake is one of my favorite easy desserts because it combines soft cake, gooey caramel, rich hot fudge, and crunchy candy in every bite. I love how simple it is to make, yet it looks and tastes like something much more elaborate. Whether I am making it for a celebration or just for a sweet weekend treat, this cake always feels like a winning choice.

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