Description
This Butterfinger Candy Bar Poke Cake is a decadent dessert featuring a moist chocolate or vanilla cake base infused with creamy pudding and sweetened condensed milk. Topped with fluffy whipped topping and crunchy chopped Butterfinger candy bars, it offers a delightful combination of textures and flavors, with optional drizzles of peanut butter and caramel sauce for extra indulgence.
Ingredients
Scale
Cake
- 1 box chocolate or vanilla cake mix (plus ingredients required according to box instructions)
- Butter and sugar (optional, for extra richness in cake base or topping)
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
Toppings
- 4–5 Butterfinger candy bars, chopped
- Peanut butter (for drizzle, optional)
- Caramel sauce (for drizzling, optional)
Instructions
- Bake the Cake: Prepare your boxed cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking pan and bake as directed. Once baked, allow the cake to cool slightly until it is warm but manageable to handle.
- 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. These holes allow the filling to seep deeply, enhancing the cake’s moisture and flavor in every bite.
- Prepare the Filling: In a mixing bowl, whisk the instant pudding mix with 2 cups of cold milk until thickened. Stir in the sweetened condensed milk until fully blended. Gently fold in the thawed whipped topping, mixing carefully to keep the texture light and fluffy.
- Pour Filling Over Cake: Slowly pour or spoon the creamy pudding mixture evenly over the cake, making sure it seeps into all the poke holes and covers the entire surface to maximize flavor absorption.
- Chill and Apply Toppings: Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the pudding filling to set. Before serving, generously sprinkle the top with chopped Butterfinger candy bars. Optionally, drizzle with peanut butter and caramel sauce for an added layer of indulgence.
Notes
- Use a wooden spoon handle or skewer to poke holes without breaking apart the cake.
- For extra moisture and richness, brushing the cake with a little butter and sugar before adding the filling is optional.
- If desired, warm peanut butter slightly to thin it for easier drizzling.
- This cake is best served chilled but should be brought to room temperature for 15 minutes before serving for optimal texture.
- Store leftovers covered in the refrigerator for up to 3 days.
