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
Scale
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.
