Description

Butterfinger Candy Bar Poke Cake is a rich, creamy, and crunchy dessert that combines moist yellow cake with gooey sweetened condensed milk filling and crushed Butterfinger candy bars. Perfect for special occasions or casual treats, this poke cake offers a delightful blend of textures and flavors with an impressive layered presentation that is easy to prepare and customize.

Ingredients

Scale

Cake Ingredients

1 box yellow cake mix
3 large eggs
1/2 cup milk
1/2 cup butter, melted

Filling Ingredients

1 can (14 oz) sweetened condensed milk
1 cup crushed Butterfinger candy bars (about 3–4 bars)

Pudding Layer Ingredients

1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 cup whipped topping (such as Cool Whip)

Topping

1/2 cup crushed Butterfinger candy bars

Instructions

Step 1: Bake the cake Preheat your oven according to the cake mix package instructions. In a large bowl, combine the yellow cake mix, eggs, milk, and melted butter and mix until smooth. Pour the batter into a greased 9×13 inch baking pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let the cake cool slightly before proceeding.
Step 2: Poke the cake Using the handle of a wooden spoon or a fork, poke holes evenly all over the surface of the warm cake. These holes will allow the filling to seep in and create the moist, creamy texture characteristic of poke cakes.
Step 3: Pour the filling In a bowl, mix the sweetened condensed milk with the crushed Butterfinger candy bars. Gently pour this mixture evenly over the surface of the cake, ensuring the liquid fills the holes. Allow the cake to soak and cool completely.
Step 4: Prepare the pudding layer Whisk together the instant vanilla pudding mix and cold milk until the pudding thickens, about 2 minutes. Fold in the whipped topping gently to keep the mixture light and fluffy. Spread this creamy pudding layer evenly over the soaked cake.
Step 5: Add the candy topping Sprinkle the additional crushed Butterfinger candy bars evenly over the pudding layer for extra crunch and flavor. Refrigerate the cake for at least 4 hours or overnight to allow the layers to set beautifully before serving.

Notes

Use room temperature eggs, milk, and butter for best mixing and a tender cake.
Do not skip poking the cake to ensure the filling soaks properly.
Crush candy bars gently to retain texture and crunch.
Chill at least 4 hours or overnight for ideal texture and flavor.
This cake can be made a day ahead and improves after resting.
For variations, substitute yellow cake with chocolate cake or use gluten-free mixes as needed.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 450 kcal
Sugar: 40 g
Sodium: 300 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 60 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 65 mg

Keywords: Butterfinger, poke cake, candy bar dessert, creamy cake, easy cake recipe, layered cake, party dessert