Butterfinger Poke Cake

A big piece of butterfinger cake with peanut butter filling spilling out on a plate with a fork.

5 from 4 votes

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.

Prep Time15

Cook Time33

Total Time48

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 490kcal

Author: Tristin - Home Cooked Harvest

Ingredients

15.25 ounce box yellow cake mix
water
oil
eggs
1/2 cup peanut butter
14 ounce sweetened condensed milk
8 ounce cool whip thawed
1/2 cup butterfingers crushed

Instructions

Preheat the oven to 350°F. Butter a 9x13 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.

Notes

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.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition