Butterfinger Poke Cake
Butterfinger Poke Cake
Made easy with a Box Cake Mix.
Equipment
- large mixing bowl
- spatula
- electric hand mixer
- 9 x 13 baking dish
- non-stick cooking spray
- medium mixing bowl
- whisk
- ziploc bag
Ingredients
- 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)
Instructions
- 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.