Creamy and nutty with bits of real Butterfinger bars, this Butterfinger Poke Cake is a modern classic! Made with just a handful of common ingredients, it really couldn’t be easier, yet it tastes like heaven on earth.
If you are a Butterfinger fiend, you will love our No Churn Butterfinger ice cream, no ice cream maker needed! You may also love these Butterscotch Cornflake Cookies, too. They’re crunchy with a butterscotch shell that melts in your mouth. Seriously good! Or make these Rocky Road Brownies for more chocolate peanut butter flavor.
This recipe is an oldie but a goodie! It’s always a huge hit at any event. People who grew up with poke cakes can’t get enough, and people who have never tried them are quickly converted and desperate for the recipe.
The best part is that this moist cake is truly one of the easiest recipes. In just a few simple steps, you’ll have a fantastic, creamy dessert your friends and family won’t be able to get enough of!
What is Butterfinger Poke Cake?
A poke cake has a strange name, but it’s such an easy dessert! People have been making cakes like this since around the 70s when companies like Jello and Cool Whip started promoting poke cake recipes. They make such a deliciously decadent cake, yet they require very minimal baking skills!
You basically bake a boxed cake mix, then poke holes in it with the handle of a wooden spoon. Then, you pour a sweet, creamy sauce on top to soak into the cake, depending on the flavors in your recipe.
The thing that makes this Butterfinger poke cake recipe so good is that we pour in a mixture of peanut butter and sweetened condensed milk – two amazing flavors on their own but wonderful together.
Then, top with Cool Whip (or whipped cream) and crushed Butterfinger bars for crunchy pops of flavor in every bite. It’s cool & creamy and sweet & salty in the very best way possible!
Butterfinger Poke Cake Ingredients
- Yellow cake mix & ingredients: First, add the water, oil/butter, and eggs following the package directions and bake the cake like normal.
- Peanut butter: Since butterfingers have a nutty flavor, creamy peanut butter adds a hint of nuttiness to every part of the cake.
- Sweetened condensed milk: Sugary sweet and so creamy, sweetened condensed milk is the perfect liquid to infuse the cake with flavor without making it soggy.
- Cool Whip: Add a tub of thawed Cool Whip on top of the entire cake as a cool, creamy frosting.
- Butterfinger candy bars: You only need a small amount of crushed Butterfinger candies to sprinkle on top.
How to Make Butterfinger Poke Cake
STEP 1: Preheat the oven to 350°F. Butter a 9×13 baking pan and set aside.
STEP 2: Make the cake batter according to the box directions and pour into the prepared pan. Bake cake and let it cool completely.
STEP 3: In a small bowl mix together peanut butter and sweetened condensed milk.
STEP 4: Using the handle of a thin wooden spoon, make holes in rows all over the cake. Pour the peanut butter mixture evenly all over the cake, filling all of the holes.
STEP 5: Spread cool whip on top of the cake and sprinkle with the crushed butterfinger pieces.
Tips for Success
- Be sure to let the cake cool all the way before adding the sweetened condensed milk. Otherwise, the cake will become overly dense.
- Use the end of a wooden spoon for the perfect-sized holes.
- Make sure your whipped topping is fully thawed for easy spreading.
- Add enough holes but not too many. If you have too few holes, the milk mixture won’t soak into the cake and will be dry. If you add too many holes, the cake will be too moist. It’s best to poke holes every 1/2 inch or so.
- Use caramel sauce: Although Butterfingers are a peanut-based candy, this great cake recipe also tastes wonderful with caramel instead of peanut butter. Use either a jar of caramel sauce or make homemade caramel sauce.
- Chocolate cake mix: This delicious cake doesn’t have to be made with yellow cake. Try using chocolate cake mix instead. It’s great with a drizzle of chocolate syrup, too!
- Heath bars: Instead of crushed Butterfingers, use Heath bar pieces for a nice toffee flavor.
- Snickers poke cake: Replace the peanut butter with caramel sauce and use chopped Snickers instead of Butterfinger!
- Use real whipped cream: If you’re not a fan of whipped topping, make your own whipped cream by whipping heavy cream, powdered sugar, and vanilla extract.
Frequently Asked Questions
What type of cake mix do you use for Butterfinger poke cake?
You can use either yellow cake mix or chocolate cake mix to make your Butterfinger poke cake. Each of these cake mixes taste great with Butterfinger candies. I prefer yellow cake mix, which is why it’s included in this recipe.
Can you make Butterfinger poke cake from scratch?
Poke cakes were invented in the 70s to sell more Cool Whip and other ingredients, so they’re typically made with storebought ingredients. You can certainly make your own yellow cake mix and homemade whipped cream for a more homemade version.
What tool to use to poke holes in cake?
The handle of your wooden spoon is the perfect size to make holes in this beloved cake. It’s just the right size, so if you don’ have one, you can use a metal straw or bunch together a few bamboo skewers.
How many holes do you need in a poke cake?
It’s best to poke holes every inch or so throughout the entire cake. This will allow the milk filling to be in every bite without being too dry or too wet.
How to Store & Reheat
How to refrigerate Butterfinger Poke Cake?
It’s best to refrigerate any leftover cake to keep it fresh. Cover the cake pan with plastic wrap and store it in the fridge for 3-5 days.
How to keep at room temperature?
Although you can keep this cake at room temperature for a few hours, it tastes fresher and will last longer when refrigerated.
Can I Freeze Butterfinger Poke Cake with Sweetened Condensed Milk?
How to freeze this Butterfinger Cake Recipe?
If you have enough leftover cake to save for later, you can easily freeze it in an airtight container. Just let it thaw in the fridge overnight before eating. It won’t need to be reheated as it tastes great even when chilled.
Try these other recipes!
- Watergate Cake Recipe
- Lemon Sour Cream Pound Cake
- Cherry Cheesecake Dump Cake
- Strawberry Gooey Butter Cookies
- Rocky Road Brownies
If you’ve tried this butterfinger poke cake recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Butterfinger Poke Cake
- 15.25 ounce box yellow cake mix
- 1/2 cup peanut butter
- 14 ounce sweetened condensed milk
- 8 ounce cool whip thawed
- 1/2 cup butterfingers crushed
- Preheat the oven to 350°F. Butter a 9×13 baking pan and set aside.
- Make the cake batter according to the box directions adding in the amount of eggs, oil, and water it calls for. Pour into the prepared pan. Bake cake according to package and let it cool completely.
- In a small bowl mix together peanut butter and sweetened condensed milk.
- Using the handle of a thin wooden spoon, make holes in rows all over the cake. Pour the peanut butter mixture evenly all over the cake, filling all of the holes.
- Spread cool whip on top of the cake and sprinkle with the crushed butterfinger pieces.
- Although Butterfingers are a peanut-based candy, this great cake recipe also tastes wonderful with caramel instead of peanut butter. Use either a jar of caramel sauce or make homemade caramel sauce.
- If you’re not a fan of whipped topping, make your own whipped cream by whipping heavy cream, powdered sugar, and vanilla extract.
- Butterfinger cake will last 3-5 days in an airtight container in the refrigerator.
Did you make this recipe?
Please let me know how it turned out!