Description

This Butterfinger Candy Bar Poke Cake is a decadent dessert featuring a moist chocolate or vanilla cake infused with a creamy pudding filling and topped with crunchy chopped Butterfinger candy bars. The recipe combines a boxed cake mix and instant pudding for convenience, creating a fluffy, flavorful treat perfect for any occasion. The poke holes in the cake allow the rich filling to seep in, guaranteeing every bite is bursting with creamy, crunchy goodness, enhanced further with drizzles of peanut butter and caramel sauce.

Ingredients

Scale

For the Cake

1 box chocolate or vanilla cake mix (plus ingredients needed according to box instructions)

For the 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 and Extras

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)

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Instructions

Bake the Cake: Prepare the boxed cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking pan. Bake as directed on the box until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool slightly until it is warm but still manageable to work with.
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 deeply into the cake, enhancing moisture and flavor throughout.
Prepare the Filling: In a mixing bowl, whisk together the instant pudding mix and 2 cups of cold milk until thickened and smooth. Stir in the entire 14 oz can of sweetened condensed milk until fully combined. Gently fold in the thawed whipped topping (Cool Whip), 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. Make sure it seeps into all the poke holes and covers the surface completely, allowing maximum absorption of flavors.
Chill and Apply Toppings: Cover the cake tightly with plastic wrap and refrigerate for at least 2 hours to allow the filling to set properly. Before serving, sprinkle the top generously with chopped Butterfinger candy bars to add a delightful crunchy texture. Optionally, drizzle peanut butter and caramel sauce over the top for extra flavor.

Notes

For extra richness, you can brush the cake base with melted butter and sprinkle a little sugar before baking.
Use either chocolate or vanilla pudding and cake mix based on your flavor preference.
Ensure the cake is still warm when poking holes so the batter is firm but soft enough for the filling to seep in.
Chill the cake for at least 2 hours, but overnight refrigeration enhances the flavors even more.
The peanut butter and caramel drizzle are optional but add a delicious finishing touch.
Store leftovers covered in the refrigerator and consume within 3-4 days for best taste.