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.

Remember this recipe

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

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.

Video:

Notes:

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

Steph

Remember this recipe

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
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.

Categories:

Tags:

You Might Also Like

See All Cake

German Chocolate Bundt Cake

German Chocolate Bundt Cake – seriously delicious! German chocolate cake mix, water, oil, eggs and a can of coconut pecan…

Chocolate Chip Bundt Cake

This Chocolate Chip Bundt Cake is seriously the BEST. Homemade buttermilk pound cake loaded with pecans and chocolate chips. Top…

Comments

  1. Hey,

    There's a Facebook page currently reposting photos and full recipes, which hurts bloggers' ability to make a living (in addition to being illegal.) They've reposted this one of yours (https://www.facebook.com/permalink.php?story_fbid=353418648103336&id=415979021826057). Will you please take a moment to report this using this form on Facebook (https://www.facebook.com/help/contact/?id=208282075858952)? I'm hoping that if enough folks report it, she'll realize she can't just repost others' content like that.

    Thanks,
    Julie Ruble

  2. 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?

  3. 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?

  4. 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.

  5. 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!

  6. 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!

  7. 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!!

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

    Christine

  9. 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.

Leave a Comment

Recipe Rating