Description

This Butterfinger Candy Bar Poke Cake is a decadent and easy dessert that’s loaded with crushed Butterfingers, rich chocolate, and creamy whipped topping. Made with a boxed cake mix and filled with sweetened condensed milk and caramel, every bite is gooey, chocolatey, and packed with crunch!

Ingredients

1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1 tub (8 oz) whipped topping, thawed

4 Butterfinger candy bars, crushed (or about 1 1/2 cups)

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Instructions

Bake the cake: Prepare and bake the chocolate cake according to the package directions in a 9×13-inch pan.
Poke holes: Once the cake is baked, remove from the oven and use the handle of a wooden spoon to poke holes all over the top (while the cake is still warm).
Add fillings: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Then drizzle caramel sauce over the top as well.
Cool and chill: Let the cake cool completely, then refrigerate for at least 1 hour.
Top and serve: Spread whipped topping over the cooled cake. Sprinkle crushed Butterfinger bars evenly on top.

Slice and enjoy! Serve chilled and store any leftovers in the refrigerator.

Notes

For extra chocolate flavor, use chocolate fudge cake mix or add chocolate chips.
Try freezing Butterfingers before crushing to make it easier.
This cake is even better the next day after the flavors meld together.