Butterfinger Poke Cake
User Reviews
4.7
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
5 hrs
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Servings
16
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Course
Cake
Butterfinger Poke Cake
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Butterfinger poke cake combines a moist chocolate cake, peanut butter filling, and chopped Butterfinger candy bars for a truly decadent treat.
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Ingredients
- 1 box Devil’s Food cake mix 15.25 ounces
- 1 box instant chocolate pudding mix 3.9 ounces
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- ½ cup warm water
- 1 bag fun size Butterfinger Candy Bars 10.2 ounces, divided use
- ⅔ cup creamy peanut butter
- 1 can sweetened condensed milk 14 ounces
- 3-5 tablespoons milk
- 8 ounces frozen whipped topping thawed (Truwhip or Cool Whip)
- ¼ cup Chocolate fudge sauce optional
Instructions
- Preheat oven to 350°F and line a 9x13-inch pan with parchment paper or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix, chocolate pudding mix, sour cream, oil, eggs, vanilla and water on medium speed until well combined, about 2 minutes. Be sure to scrape the bottom of your bowl as needed.
- Coarsely chop the Butterfinger candy bars and fold half of the candy into the cake batter. Reserve the remaining half for topping.
- Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.
- Bake in preheated oven for 35-40 minutes, or until the top of the cake springs back when lightly touched.
- Allow cake to cool for 10 minutes.
- Place peanut butter in a medium microwave-safe bowl. Microwave peanut butter in 15-second increments until warm and drizzly in texture; about 30-40 seconds. Stir in sweetened condensed milk and 3 tablespoons milk. You want this mixture to be smooth and pourable. If it is too thick, gradually add more milk, a little at a time until you reach the desired consistency.
- Using a smoothie straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
- Immediately pour the peanut butter mixture evenly over the cake, making sure the mixture gets into the holes. Allow cake to cool completely.
- Evenly spread the whipped topping onto the cake. Cover and chill for at least 4 hours.
- Just before serving, sprinkle the reserved Butterfinger candy bars onto the cake and if desired, drizzle with chocolate fudge sauce.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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