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Butterfinger Candy Bar Poke Cake

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A rich and indulgent poke cake filled with caramel and topped with crushed Butterfinger candy bars.

Ingredients

Scale

For the Crust:

  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel topping
  • 1 container (8 oz) whipped topping
  • 4 Butterfinger candy bars, crushed

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Pour into the prepared pan.
  3. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake is still warm, poke holes all over the top using the handle of a wooden spoon.
  5. In a bowl, whisk together the sweetened condensed milk and caramel topping. Pour evenly over the cake, allowing it to seep into the holes.
  6. Let the cake cool completely, then spread the whipped topping over the top.
  7. Sprinkle the crushed Butterfinger bars evenly over the whipped topping.
  8. Refrigerate for at least 2 hours before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/butterfinger-poke-cake-recipe/