Butterfinger Poke Cake
You'll love this semi-homemade Butterfinger Poke Cake recipe! Starts with a moist & buttery golden butter cake mix, 'poked' with caramel and hot fudge, and then topped with whipped cream and chopped butterfinger candy. It's a simple yet irresistible easy dessert that everyone loves.
Servings 20
Equipment
Ingredients
- 1 box (15.25 oz) golden butter cake mix
- 3 large eggs
- 1 cup whole milk
- 1/3 cup salted butter melted
- 2/3 cup hot fudge (room temperature)
- 1 cup caramel topping (room temperature)
- 8 ounces Cool Whip
- 1 cup chopped butterfingers (or more to taste)
Instructions
- Prep : Preheat the oven to 350℉. Grease a 9x13 cake pan with cooking spray, softened butter, or shortening. Set aside.
- Cake Batter : In a large mixing bowl, using an electric hand mixer, beat the cake mix, eggs, milk, and melted butter for 1-2 minutes until combined well. * You can also use a stand mixer with the paddle attachment to do this.1 box (15.25 oz) golden butter cake mix, 3 large eggs, 1 cup whole milk, 1/3 cup salted butter
- Bake : Pour the cake batter into the prepared pan. Bake for 26-31 minutes or until the cake bounces back when lightly touched and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool for 10 minutes.
- Poke Holes : Poke holes all over the cake using the end of a wooden mixing spoon, a large smoothie straw, or a cupcake corer. Make sure to only poke about 3/4 of the way down and NOT all the way to the bottom of the pan.
- Spread the hot fudge over top the cake making sure that it gets into all the holes.2/3 cup hot fudge
- Spread the caramel topping making sure that it gets inside all the holes.1 cup caramel topping
- Let the cake cool completely at room temperature.
- Chill Time : Once cooled, add the Cool Whip over top and cover the cake pan with plastic wrap or a lid. Refrigerate for 4-6 hours.8 ounces Cool Whip
- Serve : When ready to serve, add the chopped butterfinger pieces over top the whipped cream and cut into squares. The poke cake is best served chilled from the fridge.1 cup chopped butterfingers
Video
Notes
Butter : 1/3 cup is equal to 5.333 tablespoons. On the stick of butter there is a line for the 1/3 cup of butter. It's about 5 tablespoons + 1/3 tablespoon.
Ice Cream Sundae Toppings & Sauce : For the hot fudge and caramel topping, you need to use the ice cream sundae toppings that come in the glass jars and NOT the thinner syrups that come in the plastic bottles. Use the thicker toppings or sauces instead of syrups in this poke cake.
Use The Golden Butter Cake Mix : After testing this recipe with other cake mixes, the golden butter is the best one to use. I highly recommend finding it and using it in this recipe.
Poke Large holes : It's important to poke big enough holes, not all the way to the bottom, in order for it to hold the thicker hot fudge and caramel topping inside of it. Not too small like with a wood skewer, but rather something with a larger diameter like the end of a wooden mixing spoon, large smoothie straw, or some other larger circle object.
Make Your Own Whipped Cream : This is something I do often when making this recipe. Add 1.5 cups heavy whipping cream + 1/2 cup powdered sugar into a large mixing bowl and beat until stiff peaks form. Start at low speed and increase speed as needed. This takes about 4-5 minutes. Use this in place of the tub of Cool Whip for the topping. I also like to mix the butterfinger chunks and pieces into the homemade whipped cream. It helps flavor it better and disperse the toppings better. I also add more chopped butterfinger pieces right before serving, after the chill time. I typically use closer to 1.5 cups of chopped butterfinger pieces.
Butterfinger Bits : I recommend leaving some in bigger chunks and then crushing some of the candy bar up finer. The difference in textures is really good on top of this poke cake.