Go Back
–+ servings
A slice Butterfinger Cake on a plate with fork on the side
Print

Butterfinger Cake

Our easy Butterfinger cake starts with a cake mix so it's a snap to make. Super moist, covered with chocolate, caramel, whipped topping, and butterfingers.
Course Dessert
Cuisine American
Keyword Butterfinger Cake, cake mix recipes, Chocolate Cake Mix Cookies Recipe, chocolate poke cake recipes, chocolate sheet cake recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 people
Calories 452kcal
Author Kathleen

Ingredients

Cake:

  • 1 box chocolate cake mix

Toppings:

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) jar caramel dessert topping
  • 1 (16-ounce) container frozen whipped topping thawed
  • 2 (2.1-ounce) Butterfinger candy bars crushed

Instructions

  • Prepare the cake as directed on the back of the box, using ingredients called for (not on above list) in  9X13 inch baking dish.
  • While the cake is baking, stir together sweetened condensed milk (1 can) and caramel sauce (1 jar); set aside.
  • Immediately after taking the cake out of the oven, poke holes in the hot cake, 1 inch apart and 1 inch deep.
    Step 1 how to make Butterfinger Cake, Baked the cake as directed on the back of the box. After baking, poke holes in the hot cake.
  • Pour the condensed milk/caramel mixture evenly over the cake. Allow the cake to cool completely.
    Step 2 how to make Butterfinger poke cake, Pour the caramel mixture evenly over the cake. Cool completely.
  • Spread whipped topping (1 container) over the cake, then sprinkle top with crushed Butterfinger (2). Refrigerate until serving.
    Step 3 how to make Butterfinger cake with cake mix, Spread the whipped topping over the cake.

Notes

  1. Thaw Time-  Remember frozen whipped topping needs to be thawed properly before you use it in the recipe. Otherwise, the topping won’t fully infuse into the poke cake, and the dessert just won’t be the same.
  2. Cake Mix- In this recipe, the cake mix you use doesn’t make a great deal of difference. My preference, however, is the name-brand mixes. I just don’t think the storebrand cake mixes work quite as well. For the best results, try Betty Crocker, Duncan Hines, or another reputable brand.
  3. There are three things you need to remember when you’re making this recipe.
    • First, follow the instructions on the cake mix box. Remember to check your cake a few minutes before it’s due to come out of the oven because some ovens run hotter than others.
    • Secondly, remember that timing is key. You’ll need to allow your cake to cool for about 5 minutes before you start poking holes in it.
    • Third. Then make sure you apply the caramel and sweetened condensed milk mixture while the cake is still hot so the mixture absorbs well into the cake.

Nutrition

Serving: 1serving | Calories: 452kcal | Carbohydrates: 77g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 486mg | Potassium: 320mg | Sugar: 61g | Vitamin A: 143IU | Calcium: 192mg | Iron: 2mg