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.