Description
A rich and indulgent Butterfinger Poke Cake made with buttery cake, gooey hot fudge and caramel, and topped with fluffy whipped topping and crunchy Butterfinger candy pieces.
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
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, beat the cake mix, eggs, milk, and melted butter with a hand mixer or stand mixer for 1–2 minutes until well combined.
- 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 about 10 minutes.
- Use a cupcake corer or large straw to poke holes all over the cake, going about two-thirds of the way down without piercing the bottom.
- Spread the hot fudge over the cake, making sure it fills as many holes as possible.
- Spread the caramel topping over the cake, again focusing on filling the holes. Allow the cake to cool completely.
- Cover the cake and refrigerate for about 2 hours or until ready to serve.
- Before serving, spread the whipped topping evenly over the cake.
- Sprinkle the chopped Butterfinger candy over the top, cut into squares, and serve.
Notes
- Make sure the cake is slightly cooled before poking holes so it does not crumble.
- Room temperature hot fudge and caramel spread more easily and soak into the cake better.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can freeze the cake (without whipped topping) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
