Name: Butterfinger Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 52 min
Cuisine: American
Ingredients: 1 (15.25 ounce) box golden butter cake mix; 3 large eggs; 1 cup milk; 1/3 cup salted butter, melted; 2/3 cup hot fudge, room temperature; 1 cup caramel topping, room temperature; 1 (8-ounce) tub whipped topping; 1 cup chopped Butterfinger candy bars

Why You’ll Love Butterfinger Poke Cake Recipe

This Butterfinger Poke Cake is the perfect combination of simplicity and irresistible flavor. It starts with a convenient cake mix, making preparation quick and beginner-friendly while still delivering a bakery-worthy dessert.

The warm cake is poked with holes that allow rich hot fudge and caramel to soak deep inside, creating a moist and decadent texture throughout. The creamy whipped topping balances the sweetness, while the chopped Butterfinger adds a delightful chocolate-peanut butter crunch.

This dessert is also ideal for gatherings because it serves a large group and can be made ahead of time. The flavors actually improve as the cake chills, allowing everything to blend together beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 15.25 ounce box golden butter cake mix
3 large eggs
1 cup milk
⅓ cup salted butter melted
⅔ cup hot fudge (room temperature)
1 cup caramel topping (room temperature)
1 8-ounce tub of whipped topping
1 cup chopped Butterfinger

Directions

Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan well.
Beat the cake mix, eggs, milk, and melted butter in a large mixing bowl with a stand or hand mixer until thoroughly combined, about 1–2 minutes.
Pour the batter into the prepared pan and bake for 27–31 minutes or until the cake springs back when gently tapped and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool for 10 minutes.
Poke holes all over the cake using a cupcake corer or large straw, making sure to go about two-thirds of the way down without reaching the bottom.
Carefully spread the hot fudge over the cake, focusing on filling the holes so the chocolate seeps into the cake.
Spread the caramel topping over the cake, again ensuring it fills the holes as much as possible. Allow the cake to cool completely.
Once cooled, cover the cake and refrigerate for 2 hours or until ready to serve.
When ready to serve, spread the whipped topping evenly over the cake.
Sprinkle the chopped Butterfinger over the top, cut into squares, and serve.

Servings and timing

Servings: 20 slices

Prep time: 15 minutes
Bake time: 27–31 minutes
Cooling time: about 2 hours
Total time: approximately 52 minutes active time plus chilling

Variations

Chocolate Butterfinger Cake
Use a chocolate cake mix instead of golden butter cake for an extra rich chocolate flavor that pairs perfectly with the Butterfinger topping.

Peanut Butter Drizzle
Warm a few tablespoons of peanut butter and drizzle it over the whipped topping before adding the Butterfinger pieces.

Extra Candy Crunch
Add additional chopped Butterfinger both inside the cake holes and on top for an even stronger candy flavor.

Salted Caramel Version
Use salted caramel sauce instead of regular caramel topping to add a subtle salty contrast to the sweet chocolate and cake.

Ice Cream Dessert
Serve slices of the cake with a scoop of vanilla ice cream for an even more indulgent dessert.

Storage/Reheating

Refrigerator
Store the cake covered in the refrigerator for up to 4 days. Because of the whipped topping and caramel layers, keeping it chilled helps maintain the best texture.

Freezer
You can freeze the cake without the whipped topping for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before adding the topping and Butterfinger pieces.

Reheating
This cake is best served chilled, so reheating is not necessary. If you prefer a slightly softer texture, allow a slice to sit at room temperature for about 10 minutes before serving.

FAQs

What is a poke cake?

A poke cake is a baked cake that has holes poked into it after baking. Sauces, syrups, or fillings are poured over the cake so they seep into the holes and add extra moisture and flavor.

Can I use a different cake mix?

Yes, you can use vanilla, yellow, or chocolate cake mix. Each option creates a slightly different flavor but works well with the caramel and Butterfinger topping.

Can I make this cake ahead of time?

Yes. In fact, it tastes even better when made several hours in advance or the day before, allowing the flavors to soak into the cake.

How do I poke holes in the cake?

You can use a cupcake corer, the handle of a wooden spoon, or a thick straw to create evenly spaced holes.

Can I use homemade whipped cream instead of whipped topping?

Yes. Stabilized homemade whipped cream works well and provides a fresher flavor.

What size pan should I use?

A standard 9×13-inch baking pan is ideal for this recipe and allows the cake to bake evenly.

Can I add more Butterfinger candy?

Absolutely. If you love extra crunch and peanut butter flavor, you can increase the amount of chopped candy on top.

Why should the fudge and caramel be at room temperature?

Room-temperature sauces spread more easily and flow into the holes better, allowing the cake to absorb the flavors.

Can I use different candy bars?

Yes. Heath bars, Snickers, or Reese’s pieces can be used as fun alternatives.

Does the cake need to stay refrigerated?

Yes, because of the whipped topping and caramel layers, it should be stored in the refrigerator until ready to serve.

Conclusion

Butterfinger Poke Cake is an easy, crowd-pleasing dessert that combines moist cake, rich chocolate fudge, buttery caramel, and crunchy candy pieces in every bite. With simple ingredients and minimal preparation, it’s the perfect treat for gatherings, potlucks, or family desserts. Once chilled and topped with whipped cream and Butterfinger crumbles, this cake becomes an irresistible sweet that everyone will want a second slice of.