Description
This Butterfinger Candy Bar Poke Cake is a decadent and moist dessert made from a classic boxed cake mix that is baked, poked to create holes, and filled with a rich pudding and sweetened condensed milk mixture. It is then topped with whipped topping and chopped Butterfinger candy bars for a delightful crunch. Finished with peanut butter and caramel drizzle, this no-fuss treat is perfect for any occasion and serves 12.
Ingredients
Scale
Cake Base
- 1 box chocolate or vanilla cake mix (plus ingredients needed according to box instructions)
- Butter and sugar (for extra richness in cake base or topping, optional)
Filling
- 1 package instant pudding mix (vanilla or chocolate)
- 2 cups cold milk
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
Topping
- 4–5 Butterfinger candy bars, chopped
- Peanut butter (for drizzle, amount as desired)
- Caramel sauce (for drizzling, amount as desired)
Instructions
- Prepare the Cake: Prepare your boxed cake mix according to the package instructions by combining the mix with the required ingredients. Pour the batter into a greased 9×13-inch baking pan. Optionally, add a bit of butter and sprinkle sugar on top before baking to enhance richness. Bake as directed on the box. Once baked, allow the cake to cool slightly until it is warm but manageable.
- Poke Holes in the Cake: Using the handle of a wooden spoon or a skewer, poke holes evenly spaced across the entire surface of the warm cake. This technique allows the filling to seep into the cake, ensuring every bite is moist and flavorful.
- Make the Filling: In a mixing bowl, whisk the instant pudding mix with 2 cups of cold milk until the mixture thickens. Stir in the sweetened condensed milk thoroughly. Then gently fold in the thawed whipped topping, being careful to maintain a light and fluffy consistency for a creamy texture.
- Fill the Cake: Slowly pour or spoon the pudding and whipped topping mixture evenly over the poked cake. Make sure the mixture seeps into all the holes and covers the cake surface completely for maximum flavor absorption.
- Chill and Finish: Cover the cake tightly with plastic wrap and refrigerate it for at least 2 hours to allow the filling to set and the flavors to meld together. Before serving, sprinkle the chopped Butterfinger candy bars generously over the top. For extra indulgence, drizzle peanut butter and caramel sauce over the cake as desired.
Notes
- Using a warm cake for poking helps the filling penetrate better.
- The choice between chocolate or vanilla cake mix allows for flexibility depending on your taste preference.
- The addition of butter and sugar on the cake base before baking is optional but adds extra richness and texture.
- Make sure the pudding mixture is thickened to avoid a runny filling.
- Refrigerate the cake to allow the filling to set completely for the best texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
