Butterfinger Poke Cake


Butterfinger Poke Cake

Made easy with a Box Cake Mix.
Course Baking, Dessert
Cuisine American
Author Catherine’s Plates


  • large mixing bowl
  • spatula
  • electric hand mixer
  • 9 x 13 baking dish
  • non-stick cooking spray
  • medium mixing bowl
  • whisk
  • ziploc bag


  • 1 (15.25oz) box fudge marble cake mix
  • ingredients listed on back of cake mix box
  • 1 (14oz) can sweetened condensed milk
  • 1 (14oz) jar caramel topping
  • 1 (8oz) tub cool whip, thawed
  • 2 butterfinger candy bars, crushed
  • chocolate syrup (optional)


  • Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
  • Prepare box of cake mix with listed ingredients on box and pour batter in the prepared 9 x 13 baking dish. Bake per directions on back of cake box.
    NOTE: Make it bakery style by switching out melted butter for oil, milk for water. Do not add extra egg.
  • After cakes comes out of oven let cool a few minutes. Whisk together sweetened condensed milk and caramel topping in a medium bowl.
  • Using a large serving fork, poke lots of holes all throughout cake. Pour condensed milk/caramel mixture all over cake. Place in refrigerator to cool.
  • Spread thawed cool whip all over cake evenly. Crush up candy bars in zip loc bag. Sprinkle evenly over top of cool whip. Serve it up & enjoy.

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