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Butterfinger Candy Bar Poke Cake

Butterfinger Candy Bar Poke Cake

  • Author: Sarah
  • Total Time: 3 hours 50 minutes
  • Yield: 12 servings 1x
  • Diet: Contains gluten and dairy by default; can be adapted to gluten-free and dairy-free

Description

The Butterfinger Candy Bar Poke Cake is a rich, creamy, and crunchy dessert that layers moist yellow cake, instant vanilla pudding, whipped topping, and chopped Butterfinger candy bars. Easy to prepare and perfect for celebrations or casual treats, this poke cake offers a delightful texture contrast with a signature peanut butter crunch and can be customized to suit various tastes.

Ingredients

Scale

Cake Base

  • 1 box yellow cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water

Pudding Filling

  • 1 package vanilla instant pudding mix (3.4 oz)
  • 2 cups cold milk

Frosting and Topping

  • 1 tub (8 oz) whipped topping (e.g., Cool Whip), thawed
  • 2 to 3 standard-sized Butterfinger candy bars, chopped (about 4.5 to 6 oz total)

Instructions

  1. Bake the Cake: Preheat your oven according to the yellow cake mix instructions. In a large bowl, combine the cake mix, eggs, oil, and water. Mix until smooth and pour the batter into a greased 9×13-inch baking pan. Bake until a toothpick inserted in the center comes out clean, usually about 30-35 minutes. Allow the cake to cool slightly before proceeding.
  2. Poke the Holes: Once the cake is cooled but still warm, use the handle of a wooden spoon or a similar tool to poke evenly spaced holes all over the surface of the cake. This lets the pudding soak in thoroughly for maximum creaminess.
  3. Prepare the Pudding Mixture: In a mixing bowl, whisk together the instant vanilla pudding mix with the cold milk. Continue whisking until the mixture thickens, about 2 minutes. Carefully pour or spoon the pudding evenly over the surface of the cake, making sure it fills the holes.
  4. Add Whipped Topping and Butterfinger Pieces: Gently fold the chopped Butterfinger candy bars into the whipped topping. Spread this mixture evenly over the pudding layer using a spatula, creating a light, sweet frosting with crunchy bits throughout.
  5. Chill and Garnish: Refrigerate the poke cake for at least 3 hours or overnight to allow the flavors to meld and the texture to set. Just before serving, sprinkle additional chopped Butterfinger pieces over the top for an irresistible crunch and attractive presentation.

Notes

  • Make sure to poke holes evenly spaced to allow pudding to soak throughout the cake.
  • Allow the cake to cool completely before adding pudding to prevent melting.
  • Chop Butterfinger candy bars finely for better distribution and texture.
  • Chill the cake generously for best flavor and texture integration.
  • Use instant pudding mix for quick setting and smooth creaminess.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: Butterfinger, Poke Cake, Candy Bar Dessert, Easy Cake, Party Dessert, Layered Cake, Dessert with Candy Bars, Pudding Cake

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