This Butterfinger Poke Cake is a luscious, crowd-pleasing dessert made with a moist marble cake base, rich caramel and sweetened condensed milk filling, and a fluffy whipped topping crowned with crunchy crushed Butterfinger candy. It’s the kind of indulgent treat I pull out when I want to impress without spending hours in the kitchen. Perfect for birthdays, potlucks, or just because I’m craving something irresistibly sweet and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box fudge marble cake mix
Eggs, oil, and water (as called for on the cake mix box)
14 oz can sweetened condensed milk
12 oz jar caramel topping (pourable)
8 oz tub whipped topping, thawed (such as Cool Whip)
1 large Butterfinger candy bar, crushed
Optional: chocolate syrup for drizzling
Directions
I start by preheating my oven to 350°F (175°C) and spraying a 9×13-inch baking pan with non-stick spray.
I prepare the marble cake mix according to the box instructions, using the eggs, oil, and water listed there. Then I pour the batter into the prepared pan and bake as directed.
Once the cake is done baking, I let it cool slightly before poking holes all over the top with a fork. This step helps the filling seep deep into the cake.
In a bowl, I whisk together the sweetened condensed milk and caramel topping until smooth, then pour it slowly over the cake, making sure it fills all the holes.
I refrigerate the cake until it’s completely cool.
Once cooled, I spread the whipped topping over the entire surface.
I finish by sprinkling the crushed Butterfinger on top, and if I’m feeling extra fancy, I drizzle some chocolate syrup over it before serving.
Servings and timing
Servings: 12
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 182 kcal per serving
Variations
I sometimes switch the marble cake mix for a chocolate or vanilla mix depending on what I have on hand.
Instead of Butterfinger, I’ve also used crushed Heath bars or Reese’s for a different flavor twist.
For a homemade touch, I use freshly whipped cream instead of store-bought whipped topping.
I occasionally add chopped peanuts or toffee bits on top for even more crunch.
If I want extra richness, I swirl in some melted chocolate or peanut butter into the caramel mixture.
Storage/Reheating
I store any leftover cake covered in the refrigerator for up to 4 days. Since it’s best served cold, I don’t reheat it — I just take it out a few minutes before serving if I want it a little softer. For longer storage, I freeze slices individually and let them thaw in the fridge overnight when I’m ready to enjoy one.
FAQs
How far in advance can I make this Butterfinger Poke Cake?
I usually make it a day ahead so the flavors have time to meld. It actually tastes even better the next day after chilling in the fridge.
Can I use homemade caramel instead of store-bought?
Yes, I’ve made it with homemade caramel and it adds an even richer flavor. Just make sure it’s pourable and not too thick.
What if I can’t find a marble cake mix?
I mix half vanilla and half chocolate cake batter in the same pan and swirl them together — it works just like a marble cake.
Can I use other candy toppings?
Definitely. I’ve tried it with chopped Snickers, Milky Way, and even peanut butter cups — all delicious variations.
Do I need to poke holes all the way through the cake?
I poke deep enough so the caramel mixture sinks in well, but not all the way to the bottom. This way, the filling spreads nicely through the top and middle layers.
Conclusion
This Decadent Butterfinger Poke Cake is everything I want in a no-fuss dessert — simple to make, rich in flavor, and always a hit with friends and family. With its gooey layers and crunchy topping, it satisfies every sweet craving and keeps people coming back for seconds. Whether it’s for a holiday, potluck, or a spontaneous sweet fix, I know I can count on this cake to deliver.
📖 Recipe:
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Decadent Butterfinger Poke Cake
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Decadent Butterfinger Poke Cake is a rich and easy-to-make dessert featuring a moist marble cake soaked in a caramel and sweetened condensed milk mixture, topped with fluffy whipped topping and crushed Butterfinger candy. Perfect for potlucks, birthdays, or any sweet craving.
Ingredients
1 box fudge marble cake mix
Eggs, oil, and water (as called for on the cake mix box)
14 oz can sweetened condensed milk
12 oz jar caramel topping (pourable)
8 oz tub whipped topping, thawed (such as Cool Whip)
1 large Butterfinger candy bar, crushed
Optional: chocolate syrup for drizzling
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13-inch baking pan with non-stick spray.
- Prepare the marble cake mix according to the box instructions, using the eggs, oil, and water specified.
- Pour the batter into the prepared pan and bake as directed on the box.
- Let the cake cool slightly after baking, then poke holes all over the top using a fork.
- In a bowl, whisk together the sweetened condensed milk and caramel topping until smooth.
- Slowly pour the caramel mixture over the cake, ensuring it seeps into the holes.
- Refrigerate the cake until it is completely cooled.
- Spread the whipped topping evenly over the cooled cake.
- Sprinkle crushed Butterfinger candy over the top.
- Optionally, drizzle with chocolate syrup before serving.
Notes
You can use chocolate or vanilla cake mix instead of marble for variety.
Other crushed candies like Heath bars or Reese’s can be used as toppings.
Freshly whipped cream can be substituted for store-bought topping.
Add chopped peanuts or toffee bits for extra crunch.
Swirl melted chocolate or peanut butter into the caramel mixture for added richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 182
- Sugar: 21g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
