Butterfinger Poke Cake is a decadent, easy-to-make dessert that combines a moist chocolate cake with creamy, peanut buttery goodness. Topped with crushed Butterfinger candy bars and whipped topping, this cake is sure to be a crowd-pleaser!
Butterfinger Poke Cake
Ingredients:
For the Cake:
- 1 box (15.25 oz) chocolate cake mix (or your favorite homemade chocolate cake recipe)
- Ingredients needed for the cake mix (typically water, eggs, and oil)
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) jar of creamy peanut butter
- 1 (8 oz) container of whipped topping (such as Cool Whip)
For the Topping:
- 3-4 Butterfinger candy bars, crushed
- Extra whipped topping (optional)
Instructions:
1. Bake the Cake:
- Preheat the oven according to the instructions on your cake mix box (usually 350°F or 175°C).
- Grease a 9×13-inch baking pan or line it with parchment paper.
- Prepare the chocolate cake mix according to the box instructions (usually requiring water, eggs, and oil).
- Pour the cake batter into the prepared pan and bake for the amount of time indicated on the box, typically around 30 minutes. Check doneness by inserting a toothpick in the center—it should come out clean.
2. Poke the Cake:
- Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. While it is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake (about 1-inch apart).
- Be sure to poke down to the bottom of the cake, but not all the way through the pan.
3. Make the Peanut Butter Filling:
- In a medium mixing bowl, combine the sweetened condensed milk and peanut butter. Stir until smooth and well combined.
- Pour the peanut butter mixture evenly over the top of the warm cake, making sure it seeps into the holes you created. Spread it out with a spatula if necessary.
4. Chill the Cake:
- Let the cake cool completely on the counter, then refrigerate for at least 2 hours to allow the filling to set and the cake to absorb the flavors.
5. Add the Topping:
- Once the cake has chilled, spread a layer of whipped topping over the entire cake.
- Crush the Butterfinger candy bars into small pieces and sprinkle them evenly over the top of the whipped topping.
6. Serve:
- Slice the cake into squares and serve chilled. Enjoy the creamy, rich, and crunchy deliciousness!
Tips:
- Make-Ahead: This cake is perfect for making ahead, as it only gets better the longer it sits! Make it the night before, and it will be ready to serve the next day.
- Other Topping Ideas: You can experiment with other candy bars like Reese’s or Snickers, or add chocolate syrup or caramel for extra richness.
- Storage: Store any leftovers in the refrigerator in an airtight container for up to 3 days.
This Butterfinger Poke Cake is the ultimate dessert for peanut butter and chocolate lovers. The moist cake, creamy peanut butter filling, and crunchy Butterfinger topping come together to make a treat you’ll want to keep coming back for! 🍫
