Description
This Butterfinger Candy Bar Poke Cake is a delightfully rich and creamy dessert featuring a moist chocolate or vanilla cake base filled with a luscious vanilla or chocolate pudding mixture. The cake is ‘poked’ to allow the creamy filling to seep through each bite, then topped with crunchy chopped Butterfinger candy bars, and drizzled with peanut butter and caramel sauce for an irresistible combination of textures and flavors.
Ingredients
Scale
Cake Base
- 1 box chocolate or vanilla cake mix (plus ingredients needed according to box instructions)
- Butter and sugar (optional, for extra richness in cake base)
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)
- Caramel sauce (for drizzling)
Instructions
- Bake the Cake: Prepare the 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 help the filling absorb into every bite, enhancing moisture and flavor.
- Prepare the Filling: In a mixing bowl, whisk the instant pudding mix with 2 cups of cold milk until it thickens. Then stir in the sweetened condensed milk until fully combined. Gently fold in the thawed whipped topping, mixing carefully to maintain a light and fluffy texture.
- Pour Filling Over Cake: Slowly pour or spoon the creamy pudding mixture evenly over the surface of the cake, making sure it seeps into all the poke holes and covers the surface completely to maximize flavor absorption.
- Chill and Apply Toppings: Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the filling to set properly. Before serving, sprinkle chopped Butterfinger candy bars generously over the top to provide a crunchy finish. Drizzle with peanut butter and caramel sauce if desired.
Notes
- Use a 9×13-inch pan for optimal cake thickness and cooking time.
- Ensure the cake is warm when poking holes to allow filling to absorb better.
- For an extra rich cake base or topping, brush melted butter and sprinkle sugar before baking or after filling.
- Chilling the cake is important to let the pudding filling set completely.
- Feel free to adjust the drizzle amounts to preference or substitute with chocolate syrup.
