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
