Instructions
Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare cake mix according to package directions. Pour batter into prepared dish.
- Bake according to package directions, or until a toothpick inserted into the center comes out clean.
Poke the Cake
- Remove cake from oven and let cool for 10 minutes.
- Using a wooden spoon handle or straw, poke holes all over the cake, about 1 inch apart.
Add Caramel & Sweetened Condensed Milk
- In a bowl, mix sweetened condensed milk and caramel sauce.
- Pour evenly over cake, letting it seep into the holes.
- Let cool completely to room temperature.
Top with Whipped Topping & Butterfingers
- Spread whipped topping evenly over the cake.
- Sprinkle with crushed Butterfingers.
Chill & Serve
- Refrigerate for at least 2 hours (longer is better!) to allow flavors to meld.
- Slice and serve chilled.
Tips & Notes
- Cake Flavor: Chocolate or yellow cake mix both work great!
- Poking Holes: Poke deep for maximum caramel goodness!
- Chilling: Chilling makes this cake even more moist and delicious.
Variations
- Peanut Butter Twist: Drizzle with melted peanut butter before whipped topping.
- Chocolate Overload: Use chocolate fudge cake mix and add chocolate chips.
- Candy Bar Swap: Try Snickers, Reese’s, or Heath bars!
- Homemade Whipped Cream: Use homemade for a fresher taste.
Frequently Asked Questions (FAQs)
Can I Make This Ahead?
Yes! Even better the next day!
How to Store Leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
Can I Use a Different Cake Mix?
Absolutely! Chocolate, yellow, or even butter pecan would be yummy.
Can I Freeze It?
Yes! Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator.
Serving Suggestions
- Serve with vanilla ice cream.
- Drizzle with chocolate syrup.
- Garnish with sliced strawberries or bananas.
This Butterfinger Poke Cake is a guaranteed crowd-pleaser! Enjoy!