If you’re craving a dessert that blends rich chocolate or vanilla cake with creamy pudding and the irresistible crunch of candy bars, this Butterfinger Candy Bar Poke Cake Recipe is going to blow your mind. It’s one of those show-stopping cakes that’s surprisingly simple to make yet delivers layers of indulgent flavor and texture in every bite. Whether it’s a family gathering or a cozy night in, this poke cake is the kind of sweet treat you’ll find yourself reaching for again and again because it strikes the perfect balance between decadence and freshness.
Ingredients You’ll Need
Gathering the right ingredients is where your Butterfinger Candy Bar Poke Cake Recipe begins to come alive. Each item plays a crucial role: from the base cake providing structure and flavor, to the silky pudding filling adding moistness, and, of course, those crunchy Butterfinger bars bringing that signature texture and sweet, nutty flavor.
- Chocolate or vanilla cake mix: Choose your favorite flavor base—this keeps the cake moist and delicious with minimal effort.
- Instant pudding mix (vanilla or chocolate): Adds a creamy, luscious filling that seeps into every hole you poke.
- Cold milk (2 cups): Essential for whisking the pudding to the perfect consistency.
- Sweetened condensed milk (1 can, 14 oz): Sweetens and enriches the pudding mixture, making it luxuriously smooth.
- Whipped topping (8 oz tub, thawed): Folded in for a light, airy texture that balances the richness.
- Butterfinger candy bars (4–5, chopped): The star of the show—sprinkled on top for a satisfying crunch and irresistible flavor.
- Butter and sugar: Optional but recommended for greasing your pan and adding a little caramelized richness.
- Peanut butter: For drizzling a subtle salty note complementing the candy bars.
- Caramel sauce: Also for drizzling—a sticky, sweet finish that makes the cake extra special.
How to Make Butterfinger Candy Bar Poke Cake Recipe
Step 1: Bake the Cake
Start by preparing your boxed cake mix exactly as the package instructs. Pour the batter into a greased 9×13-inch baking pan, making sure to spread it evenly for consistent baking. Once baked and the cake passes the toothpick test, allow it to cool just enough so it’s warm but not hot—this is key so you can poke holes without tearing it apart.
Step 2: Poke Holes in the Cake
Using the handle of a wooden spoon or a skewer, gently poke holes evenly all over the warm cake’s surface. These holes are what make this Butterfinger Candy Bar Poke Cake Recipe unlike any other—because they allow the creamy filling to seep deep, infusing every bite with extra moistness and flavor. Don’t be shy; go for thorough coverage.
Step 3: Prepare the Filling
Whisk the instant pudding mix with 2 cups of cold milk until it thickens nicely. Next, stir in the sweetened condensed milk for that decadent sweetness and creaminess. Finally, fold in the whipped topping carefully so that you keep the mixture light and fluffy—this is what makes the filling feel indulgent yet airy.
Step 4: Pour Filling Over Cake
Slowly and lovingly pour the creamy pudding mixture over your poked cake, making sure it seeps into each hole and covers the surface completely. This step ensures that every forkful will have that perfect balance of cake and filling, making it utterly delicious and moist.
Step 5: Chill and Apply Toppings
Cover the cake with plastic wrap and place it in the refrigerator for at least 2 hours. This chilling time lets the filling set perfectly so your cake will be firm yet tender. Just before serving, sprinkle a generous handful of chopped Butterfinger candy bars on top for that iconic crunch. If you want to take it up a notch, drizzle ribbons of peanut butter and caramel sauce for maximum flavor impact.
How to Serve Butterfinger Candy Bar Poke Cake Recipe
Garnishes
Adding garnishes is a fantastic way to personalize and enhance your Butterfinger Candy Bar Poke Cake Recipe. Besides the chopped candy bars, try a light dusting of cocoa powder or crushed peanuts for added texture. Swirls of peanut butter and caramel sauce not only make it look irresistible but complement the dish’s flavors beautifully.
Side Dishes
This poke cake is already packed with enough flavor, but if you want to round out your dessert spread, consider pairing it with fresh berries or a scoop of vanilla ice cream. The fresh fruit cuts through the richness, and ice cream adds another creamy dimension that’s just heavenly.
Creative Ways to Present
Presentation can be part of the fun! Serve your Butterfinger Candy Bar Poke Cake Recipe in individual cups layered with extra toppings or cut into squares and arranged on a decorative platter. You can even create mini poke cakes in cupcake liners for a party-friendly twist. Either way, it’s guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Butterfinger Candy Bar Poke Cake Recipe should be covered tightly with plastic wrap or stored in an airtight container and refrigerated. Keeping it chilled retains the creamy filling’s texture and the candy bars’ crunch for up to 3 days.
Freezing
You can freeze this poke cake to enjoy later, but be aware that the texture of the whipped topping and pudding might change slightly. Wrap it well in plastic wrap and then foil before freezing for up to 1 month. Thaw overnight in the fridge before serving.
Reheating
This cake is best served chilled, so reheating isn’t recommended. However, if you prefer a warmer dessert, enjoy a small piece at room temperature or slightly warmed but avoid microwaving the entire cake to preserve its texture.
FAQs
Can I use homemade cake instead of a boxed mix?
Absolutely! A homemade chocolate or vanilla cake works beautifully and adds a personal touch, though it might require slight adjustments in baking time.
Why do I need to poke holes in the cake?
Poking holes lets the delicious pudding filling seep into the cake layers, making every bite incredibly moist and flavorful rather than dry.
Can I substitute the Butterfinger candy bars?
Yes, but Butterfinger bars are ideal because their crispy, peanut butter center and chocolate coating create a unique texture you won’t get from other candies.
How long should I chill the cake before serving?
At least 2 hours is best to let the pudding set fully and allow the flavors to meld together beautifully.
Is this cake suitable for kids’ parties?
Definitely! The familiar candy bar toppings and creamy pudding filling make it a big hit with kids and adults alike.
Final Thoughts
If you’ve been searching for a dessert that’s as fun to make as it is to eat, don’t hesitate to try the Butterfinger Candy Bar Poke Cake Recipe. It’s a delightful mix of textures and flavors that will have everyone asking for seconds, and honestly, it’s so effortless, you might just find it becoming your go-to celebration treat. Dive in and enjoy every creamy, crunchy bite!
Print
Butterfinger Candy Bar Poke Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Butterfinger Candy Bar Poke Cake is a decadent layered dessert featuring a moist chocolate or vanilla cake infused with a creamy pudding and sweetened condensed milk filling. Chopped Butterfinger candy bars add a satisfying crunch, topped with a light whipped topping, and optionally drizzled with peanut butter and caramel sauce for an indulgent treat perfect for sharing.
Ingredients
Cake
- 1 box chocolate or vanilla cake mix (plus ingredients needed according to box instructions)
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
- Butter and sugar (optional, for extra richness in cake base or topping)
- 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 baked, allow the cake to cool slightly until it is warm but manageable to touch.
- Poke Holes in the Cake: Use the handle of a wooden spoon or a skewer to poke evenly spaced holes across the entire surface of the warm cake. These holes allow the filling to seep deeply, enhancing moisture and flavor in every bite.
- Prepare the Filling: In a mixing bowl, whisk the instant pudding mix with 2 cups of cold milk until it thickens. Then stir in the sweetened condensed milk until the mixture is fully combined. Gently fold in the thawed whipped topping, mixing lightly to keep the texture fluffy and airy.
- Pour Filling Over Cake: Slowly pour or spoon the creamy pudding mixture evenly over the entire cake, making sure it seeps into all the poke holes and covers the surface completely to maximize flavor absorption.
- Chill and Apply Toppings: Cover the cake with plastic wrap and refrigerate it for at least 2 hours to allow the filling to set properly. Before serving, sprinkle the chopped Butterfinger candy bars generously on top, and optionally drizzle with peanut butter and caramel sauce for an extra layer of indulgence.
Notes
- You can use either chocolate or vanilla cake mix depending on your preference.
- For extra richness, lightly butter the pan before adding cake batter and sprinkle a bit of sugar on top before baking.
- Ensure the pudding mixture is thickened before folding in whipped topping for proper consistency.
- Refrigerate the cake for at least 2 hours to let flavors meld and filling set nicely.
- Optional peanut butter and caramel drizzle adds a complementary sweet and nutty flavor.
