My Butterfinger poke cake is easy to make, moist, and perfect for a crowd. Yellow cake is combined with a caramel sauce and topped with a light, creamy whipped topping and crushed Butterfinger candy.

 

I have been making this Butterfinger poke cake for years and it’s one that my family requests on a regular basis. Butterfinger is one of my favorite candies and it’s even better sprinkled over a delicious cake.

After making this cake for the better part of my adult life, I have picked up a few helpful tips and tricks to make sure your cake comes out perfect every time. This is a poke cake that you will want to make over and over.

If you like poke cakes, be sure to check out this hot chocolate poke cake and holiday jello cake.

Why you’ll love this recipe

• Easy to prepare. This is a simple cake to make using just a few ingredients.
• Tasty texture. Butterfinger cake has a great combination of creamy and crunchy.
• Great for all occasions. You can serve this cake for any kind of occasion like birthday parties, baby showers, holidays, potlucks, and more.

Ingredients

This Butterfinger poke cake with sweetened condensed milk is made with a few simple ingredients. Some recipes call for chocolate cake mix but I like yellow cake for this recipe.

• Yellow cake mix – I like using yellow cake mix but you can substitute with golden cake mix or chocolate cake mix.
• Caramel sauce – You can typically find caramel sauce by the ice cream toppings or chocolate syrup in the grocery store.
• Sweetened condensed milk – This adds the perfect sweetness to the cake.
• Frozen whipped topping – I like using Cool Whip but you can use a store brand or homemade whipped topping.
• Butterfinger candy

How to make Butterfinger Cake

This is a step-by-step overview. Scroll to the bottom for the full, printable recipe.

Step one: Prepare the cake according to the box instructions. Bake the cake in a 9 x 13 pan.

Step two: Stir together the sweetened condensed milk and caramel sauce until combined. (I have also used butterscotch sauce and it was amazing!)

Step three: Once the cake has baked, let it sit for about 5 minutes. Poke the cake with holes all over the cake using a fork or the back of a wooden spoon.

Step four: Pour the sweetened condensed mixture all over the cake. Make sure to spread it out evenly.

Step five: Let the cake completely cool before topping with the whipped topping and crushed Butterfingers.

Heather’s recipe tips

• Poke the cake while it’s warm. This helps the sweetened condensed milk and caramel sauce soak in the best.
• Thaw whipped topping. Make sure to let the frozen whipped topping thaw to make it easier to spread over the cake.
• Let the cake cool. Be sure to let the cake completely cool before adding the whipped topping. You can even place it in the refrigerator for a few minutes before topping.
• Extra caramel. If you want more caramel, drizzle some of the sauce over top of the cake.
• Crush the Butterfingers. Make sure the butterfinger candy isn’t warm or hot when crushing. I even like placing it in the freezer for a few minutes before crushing.

Storage

Cover the cake and keep it stored in the refrigerator for 3-4 days. After that the cream topping starts to get watery.

Frequently asked questions

More amazing cake recipe

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• Pineapple angel food cake
• Apricot nectar cake
• Do nothing cake
• Honey bun cake

Please let me know if you make this Butterfinger poke cake with cake mix in the comments.