Description
This Butterfinger Candy Bar Poke Cake is a decadent, crowd-pleasing dessert that combines moist chocolate or vanilla cake with a creamy, sweet pudding filling infused with sweetened condensed milk and whipped topping. The cake is poked with holes to allow the luscious pudding mixture to seep in for every bite, then topped with crunchy chopped Butterfinger candy bars and drizzles of peanut butter and caramel sauce for an irresistible combination of flavors and textures. Perfect for parties or special occasions, this poke cake is rich, creamy, and delightfully crunchy.
Ingredients
Scale
Cake
- 1 box chocolate or vanilla cake mix (plus ingredients needed according to box instructions)
- Butter and sugar (optional, for extra richness in cake base or topping)
Filling
- 1 package instant pudding mix (vanilla or chocolate)
- 2 cups cold milk
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
Toppings
- 4–5 Butterfinger candy bars, chopped
- Peanut butter (for drizzle)
- Caramel sauce (for drizzling)
Instructions
- Bake the Cake: Prepare your boxed cake mix according to package instructions. Pour the batter into a greased 9×13-inch baking pan and bake as directed on the box. Once done, remove the cake from the oven and allow it to cool slightly until it is warm but manageable to touch.
- Poke Holes in the Cake: Using the handle of a wooden spoon or a skewer, poke holes evenly spaced across the entire surface of the warm cake. These holes allow the filling to seep into the cake, enhancing moisture and flavor throughout.
- Prepare the Filling: In a mixing bowl, whisk the instant pudding mix with 2 cups of cold milk until the mixture thickens. Then, stir in the sweetened condensed milk until fully combined. Gently fold in the thawed whipped topping, mixing carefully to maintain a light and fluffy texture.
- Pour Filling Over Cake: Slowly pour or spoon the creamy pudding mixture evenly over the cake, ensuring the filling seeps into all the poke holes and covers the surface completely for maximum flavor absorption.
- Chill and Apply Toppings: Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the filling to set. Before serving, sprinkle generously with chopped Butterfinger candy bars for a crunchy finish. Optionally, drizzle peanut butter and caramel sauce over the top to enhance flavor even further before serving.
Notes
- Use either chocolate or vanilla cake mix depending on your flavor preference.
- For best results, poke holes while the cake is still warm so that the filling seeps deeply.
- The pudding filling can be made with vanilla or chocolate instant pudding for variety.
- Allow the cake to chill for at least 2 hours or longer for the best texture and flavor melding.
- Feel free to adjust the quantity of Butterfinger candy bars based on your desired crunch.
- If you prefer, you can lightly butter and sprinkle sugar on the cake before baking for a slightly richer crust.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
