Butterfinger Poke Cake
This delicious butterfinger poke cake is a combination of cake, caramel, creamy topping, and Butterfinger candy. This cake is perfect for potlucks, parties, and holidays.
Servings: 12
Ingredients
- 1 box yellow cake mix + ingredients to make the cake
- 1 (12 oz jar) caramel ice cream topping
- 1 (14 oz) sweetened condensed milk
- 1 (16 oz) frozen whipped topping, thawed
- 4 Butterfinger bars
Instructions
- Prepare and bake yellow cake according to directions on the box. Bake in a 9x13 pan.
- In a medium bowl, stir together caramel sauce and sweetened condensed milk.
- Once cake has baked, remove from oven and let it sit for about 5 minutes. Poke holes in the cake either with a fork or the back of a wooden spoon.
- Pour caramel mixture all over the cake. Let the cake cool completely.
- Place Butterfingers in a large sandwich bag and using a rolling pin or something heavy, crush into pieces.
- Evenly spread the whipped topping over cake and then top with crushed Butterfinger. Refrigerate.
Notes
- 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
Nutrition
Calories: 250kcal | Carbohydrates: 50g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 360mg | Potassium: 64mg | Sugar: 27g | Calcium: 98mg | Iron: 1.1mg