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Butterfinger Candy Bar Poke Cake

Butterfinger Candy Bar Poke Cake
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Butterfinger Candy Bar Poke Cake is a delightful dessert featuring a moist yellow cake soaked with sweetened condensed milk and layered with creamy vanilla pudding and whipped topping. This rich, creamy cake is topped generously with crunchy crushed Butterfinger candy bars, delivering a perfect balance of smooth texture and irresistible peanut butter crunch. Ideal for celebrations, casual gatherings, or whenever you crave a sweet treat, this poke cake is easy to make with simple pantry ingredients and offers multiple customization options.

Ingredients

Scale

Cake

  • 1 box yellow cake mix (plus ingredients called for on the box)

Soaking Syrup

  • 1 can (14 oz) sweetened condensed milk

Creamy Filling

  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups milk
  • 1 container (8 oz) Cool Whip or whipped topping

Topping

  • 3–4 Butterfinger candy bars, crushed into coarse bits
  • Optional: Butter and sugar for caramel drizzle

Instructions

  1. Step 1: Bake the Cake – Prepare the yellow cake mix according to package instructions, then bake it in a 9×13 inch pan until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool slightly but keep it warm for the next step.
  2. Step 2: Poke the Cake – Using the handle of a wooden spoon or a fork, poke holes all over the warm cake surface. These holes allow the sweetened condensed milk to soak in deeply, resulting in a moist, luscious crumb.
  3. Step 3: Pour Sweetened Condensed Milk – Slowly pour the sweetened condensed milk evenly over the poked holes, ensuring that every part of the cake gets soaked for maximum flavor and moisture.
  4. Step 4: Prepare the Creamy Filling – In a bowl, mix the vanilla pudding powder with milk until thickened according to package directions, then gently fold in the whipped topping to create a fluffy, smooth filling perfect for layering on the cake.
  5. Step 5: Spread the Filling – Once the cake has absorbed the sweetened condensed milk, spread the creamy vanilla pudding filling evenly across the top to fill the sweet pockets and add luscious texture.
  6. Step 6: Add the Crunchy Topping – Crush the Butterfinger candy bars gently by hand into coarse bits and sprinkle generously over the creamy filling layer, finishing the dessert with a signature peanut butter crunch.
  7. Step 7: Chill and Serve – Refrigerate the cake for at least two hours to allow all flavors to meld beautifully. Serve cold as a refreshing and irresistible treat.

Notes

  • Use warm cake for poking to help the condensed milk soak in better and keep the cake moist.
  • Don’t overmix pudding; stir just until thickened for the best creamy texture without graininess.
  • Crush Butterfinger candy bars gently by hand to retain bite-sized chunks and texture.
  • Chill thoroughly before serving so the pudding and candy meld well with the cake layers.
  • Customize the topping by adding drizzles of chocolate or caramel sauce over the candy bits for extra richness.

Nutrition

Keywords: butterfinger poke cake, candy bar cake, layered dessert, creamy cake, crunchy topping, sweet dessert, peanut butter dessert

Find it online: https://recipesemilly.com/butterfinger-candy-bar-poke-cake/