🍫 Butterfinger Poke Cake 🍰
If you love chocolate, caramel, and Butterfingers, save this one! A buttery golden cake gets filled with thick hot fudge and caramel, then covered with fluffy whipped topping and plenty of crunchy Butterfinger pieces.
Ingredients
• 1 box (15.25 oz) golden butter cake mix
• 3 large eggs
• 1 cup whole milk
• ⅓ cup butter, melted
• ⅔ cup hot fudge topping
• 1 cup thick caramel topping
• 8 oz whipped topping, thawed
• 1–1½ cups chopped Butterfinger candy bars
• Extra caramel for drizzling, optional
Directions
- Heat oven to 350°F and grease a 9×13-inch baking dish.
- Beat cake mix, eggs, milk, and melted butter until smooth. Pour into the pan and bake 26–31 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes. Use the handle of a wooden spoon to poke large holes about ¾ of the way through the cake.
- Spoon hot fudge into the holes, followed by the caramel topping. Let the cake cool completely.
- Spread whipped topping evenly over the cake. Cover and refrigerate for 4–6 hours.
- Before serving, cover generously with chopped Butterfingers. Drizzle with extra caramel for an extra-gooey finish. Serve chilled.
Tip: Use thick hot fudge and caramel ice-cream toppings rather than thin syrups so they settle into the holes and create those gooey pockets shown in the photos.
Save this recipe for your next chocolate-caramel craving! 🤎
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