Butterfinger Poke Cake Recipes

BUTTERFINGER POKE CAKE

Butterfinger Poke Cake image

Number Of Ingredients 5

Ingredients

1 box yellow cake mix, plus ingredients to make the cake (Pro Tip: I sub melted unsalted butter for the oil and milk for the water anytime I use a cake mix.)
1 can Eaglebrand sweetened condensed milk
1 jar Smucker's caramel ice cream topping
12 oz Cool-Whip, thawed
4 regular sized Butterfinger candy bars, crushed

Steps:

Bake cake in a 9x13 pan according to package directions, subbing milk for the water and melted unsalted butter for the oil.
Meanwhile, mix sweetened condensed milk and caramel topping in a bowl.
When the cake is done and while it's still hot, poke holes in it with the handle of a wooden spoon or a straw.
Pour caramel/condensed milk mixture over the cake and allow the cake to cool completely.
Sprinkle two of the crushed butterfinger bars evenly over cake.
Spread Cool Whip over the top and then sprinkle the remaining 2 candy bars over the top.
Chill in the fridge overnight or for several hours. ENJOY!

BUTTERFINGER® CAKE

Butterfinger® Cake image

Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.

Provided by RDANIEL511

Categories Desserts Cakes Poke Cake Recipes

Time 1h45m

Yield 15

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) package devil's food cake mix
⅔ cup water
½ cup oil
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g

BUTTERFINGER™ POKE CAKE

Butterfinger™ Poke Cake image

Betty Crocker™ Super Moist™ yellow cake mixed with peanut butter is a simple, but addictive base for this fun candy bar poke cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1 box (6-serving size) chocolate instant pudding and pie filling mix
3 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1/4 cup chocolate-flavor syrup
4 Butterfinger™ candy bars (2.1 oz each), chopped (about 1 2/3 cups)

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 71 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 44 g, TransFat 0 g

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