Butterfinger Cake

Butterfinger Poke Cake – yellow cake, caramel, sweetened condensed milk, crushed Butterfingers and cool whip. Great cake recipe for a potluck! Everyone goes crazy over this cake!! There is never any left.

Butterfinger Poke Cake - yellow cake, caramel, sweetened condensed milk, crushed Butterfingers and cool whip. Great cake recipe for a potluck! Everyone goes crazy over this cake!! There is never any left.

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I’ve been making this Butterfinger Poke Cake for as long as I can remember.  I got the recipe from a coworker at one of my very first jobs in The Ham.  It has become one of our all-time favorite dessert recipes.  It is so good and soooo easy to make.  Chicken Legs is always requesting this cake, but I rarely make it because we can’t control ourselves around it!  The cake is incredibly moist, and I love the caramel and Butterfingers together.  Make this for your next potluck or tailgate party.  It will be a huge hit; I promise!

Butterfinger Poke Cake - yellow cake, caramel, sweetened condensed milk, crushed Butterfingers and cool whip. Great cake recipe for a potluck! Everyone goes crazy over this cake!! There is never any left.

Butterfinger Poke Cake

Yield: 12 people
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Butterfinger Poke Cake – yellow cake, caramel, sweetened condensed milk, crushed Butterfingers and cool whip. Great cake recipe for a potluck! Everyone goes crazy over this cake!! There is never any left.

Equipment:

Ingredients:

  • 1 box yellow cake mix, plus ingredients to make the cake
  • 1 (14-oz) can sweetened condensed milk
  • 1 (12.25-oz) jar Smucker's caramel ice cream topping
  • 1 (8-oz) tub Cool-Whip
  • 4 regular sized Butterfinger candy bars, crushed

Instructions:

  • Bake cake in a 9×13-inch pan according to direction on the package.
  • While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
  • Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.

Notes:

Store cake in the refrigerator.
I like to freeze the butterfingers and crush them right in the wrapper.

Steph

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slice of butterfinger poke cake on a plate
2 photos of a slice of butterfinger poke cake on a plate

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Comments

  1. Surfing food blogs today (a dangerous pastime) because the OH had to leave town this morning for business (boo hiss). This cake is positively evil, and if I wasn't refusing to risk driving around people that have been celebrating the 4th a little too hard, I'd be on my way to the store right now instead of leaving a comment!

  2. I started reading your blog recently and love all of your recipes that I have tried. The one thing that would be very helpful to me would be to include prep time, cook time, and, especially, number of servings! Thanks for the great recipes and very good commentary.

  3. My mom recently started following your blog on my recommendation and it has opened her eyes to the wonder of food blogs. There are two very important things I needed to share with you:
    1. She made this cake and shared it with the water meter employee who was working at her house (? who does that?). He claims it is the best cake he's ever had and is now offering to help my parents with some follow up water work for free (which my mom credits to the power of this cake)
    2. My mom calls you "the chicken lady". LOVE.
    Your blog really is the best. Thanks!!

  4. I'm embarrassed to say that six of us demolished this cake today. Great tip to freeze the butterfingers and crush in the wrapper. It was a hit!!! Love all your recipes – your the reason I had to join Weight Watchers!

  5. I'm making this for a bake contest at my works Christmas party tomorrow…I'm just trying to figure out if it would be better for me to hold off on the cool whip & last 2 butterfingers until right before the party so it doesn't get soggy…any input?

  6. I'm making this for a bake contest at my works Christmas party tomorrow…I'm just trying to figure out if it would be better for me to hold off on the cool whip & last 2 butterfingers until right before the party so it doesn't get soggy…any input?

  7. Made this today and both my mother and I agreed that the Carmel milk mixture made it way too sweet! Definitely have to use half or less of it next time.

  8. I just thought I would share my take on this. Using this as my inspiration, I made a dessert today with chocolate cake, kept the caramel sauce the same, then used crushed up Heath bars, instead of butterfingers and topped with the cool whip. Oh my goodness was it ever tastey!

  9. razzygirl -that is awesome!! I can understand why they rave about it – it is so good. I never make it because I can't control myself around it!

  10. I made this for a teacher's luncheon at school and the next day the PTA President called and said that all the teachers had raved about this cake and had asked that she call me for the recipe! Now, I get called to make this cake for different occasions at school as it is always requested!!

  11. My daughter made this cake for me for my birthday. It was amazing!! Gone in minutes. Thanks so much for the recipe.

    Christine

  12. I made this cake last week and it was good! A little sweet for me, but I think I would just use half of the scm and half of the carmel. It was yummy! I posted it on my blog and linked back to you. I have made a few of your recipes. You always seem to take pictures of your food outdoors…you must live somewhere where. Where I live in UT it is cold. Anyway, thanks for the recipe! It is a keeper.

  13. we call the cakes where you pour SCM in it Better Than Sex cake. divine, and even better then second day.

  14. Jimmity Cricket I dislike sweets but THIS creation caught my eye. I am totally making this to surprise my family this weekend!

  15. Wonderful with yellow or chocolate cake mix, and topped with Butterfinger, Heath Bar bits, or even leave the caramel out and top it with crushed Oreos. My favorite is to combine smooth peanut butter with the milk over low heat until smooth, then top the Cool Whip with crushed Reese's Cups

  16. My husband's cousin made this for our family reunion this summer and it truely is AMAZING! She made it with Devil's Food Cake and even my husband (who doesn't really like cake) wanted another piece. It went quickly and then people were sitting there trying to scrap every last bit out of the pan.

  17. Stephanie, one of my older cookbooks has this recipe in it, and everytime I run across it I pause and think I should make it. Your photos are gorgeous and it looks WONderful.

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