Description
This Butterfinger Candy Bar Poke Cake is a dessert that’s bursting with rich chocolate, creamy caramel, and crunchy Butterfinger goodness.
Ingredients
Scale
- 1 box of chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 container (8 oz) whipped topping (such as Cool Whip), thawed
- 4–5 Butterfinger candy bars, crushed
Instructions
- First, you’ll want to prepare your chocolate cake mix as directed on the package. Make sure to use a standard 9×13 inch baking dish for even baking. Once the cake comes out of the oven, let it cool for about 10 minutes.
- Using a wooden spoon handle, gently poke holes into the surface of the cake. Be mindful not to poke too close together; even spacing is essential for equal absorption of the fillings.
- In a separate bowl, mix the sweetened condensed milk and caramel sauce until smooth. Carefully pour this luscious mixture over the poked cake.
- Let it cool completely.
- Once the cake has cooled, smoothly spread the thawed whipped topping over the entire surface.
- Slice and crush 4-5 Butterfinger candy bars and sprinkle them liberally over the whipped topping.
- For the final touch, refrigerate the cake for at least one hour before serving.
Notes
Be patient with the cooling process; this allows the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 450 per serving
- Sodium: 270 mg
- Protein: 5 g