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–+ servings
butterfinger cake recipe

Chocolate Butterfinger Poke Cake

Kara Cook
Decadent poke cake with caramel peanut butter sauce, whipped cream, and crushed Butterfingers.
4.48 from 53 votes
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Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 15 servings
Calories 441 kcal

Equipment

Ingredients
  

Cake

Topping

  • 1 14 ounce can sweetened condensed milk
  • ½ cup caramel sauce
  • ⅓ cup creamy peanut butter
  • 1 cup whipping cream
  • ⅓ cup powdered sugar
  • ½ tsp vanilla extract
  • 8 .65 ounce fun sized Butterfinger candy bars, chopped

Instructions
 

  • Prepare cake in a 9x13" pan according to directions on the box. Place pan on a wire rack and cool cake completely.
  • Poke holes about an inch apart all over cake with the handle of a wooden spoon.
  • In a small bowl, whisk together the sweetened condensed milk, caramel sauce, and peanut butter. Pour sauce over the cake, trying to fill as many holes as possible.
  • Whip the cream with a hand mixer till soft peaks form. Add powdered sugar, and vanilla extract and beat till smooth. Spread evenly over the cake.
  • Cover cake with plastic wrap and chill for at least an hour.
  • Sprinkle crushed Butterfingers on top of the cake just before serving.

Nutrition

Serving: 1gCalories: 441kcalCarbohydrates: 53gProtein: 6gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 51mgSodium: 379mgPotassium: 230mgFiber: 2gSugar: 34gVitamin A: 289IUVitamin C: 0.1mgCalcium: 77mgIron: 2mg
Keyword butterfinger poke cake
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