Butterfinger Poke Cake Recipes

BUTTERFINGER CAKE (POKE CAKE)

Steps:

• Make and bake cake per box instructions for a 9x13 glass dish.
• Let cake cool just a few minutes when removing from the oven.Then take a fork or wooden skewer and poke holes all in the top of the cake.(If you poke holes in the cake hot out of the oven it will tear it more than make holes like you want).
• In a medium bowl mix together the sweetened condensed milk and the jar of caramel sauce.
• Pour over the warm cake and let it soak down into the cake.
• Cool the cake in the fridge for an hour and then spread the container of Cool Whip over the top of the cake.
• Sprinkle the crushed candy bars over the top of the Cool Whip.
• Keep cake refrigerated.

BUTTERFINGER POKE CAKE

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

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.

BUTTERFINGER™ POKE CAKE

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.

CHOCOLATE BUTTERFINGER-CARAMEL CAKE

Steps:

• Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
• Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
• Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.