Best 6 Butterfinger Poke Cake Recipes
Indulge in the ultimate dessert experience with our tantalizing Butterfinger Poke Cake, a harmonious blend of rich chocolate, creamy peanut butter, and a delightful surprise in every bite. This decadent cake is meticulously crafted with a moist chocolate cake base, generously infused with creamy dulce de leche, and topped with a luscious peanut butter frosting. Each slice reveals a symphony of textures and flavors, leaving you craving more.
Embark on a culinary journey with our carefully curated collection of poke cake recipes, each offering a unique twist on this classic dessert. From the indulgent Salted Caramel Poke Cake, with its layers of moist vanilla cake, salted caramel sauce, and whipped cream, to the tropical delight of the Pineapple Poke Cake, bursting with pineapple chunks and a tangy pineapple glaze, our recipes cater to every palate.
Discover the irresistible Chocolate Raspberry Poke Cake, a decadent union of chocolate cake, raspberry sauce, and a velvety chocolate ganache. Experience the nostalgic charm of the Funfetti Poke Cake, a vibrant explosion of rainbow sprinkles and creamy vanilla frosting. And for a unique twist, try our Red Velvet Poke Cake, featuring a striking red velvet cake base, tangy cream cheese frosting, and a drizzle of chocolate ganache.
Each recipe in this collection is meticulously crafted to ensure an effortless baking experience. With detailed instructions, step-by-step guides, and helpful tips, we empower you to create stunning poke cakes that will impress your family and friends. Whether you're a seasoned baker or just starting your culinary adventures, our recipes guarantee a sweet success.
So, gather your ingredients, preheat your oven, and prepare to embark on a delectable journey with our Butterfinger Poke Cake and the entire collection of poke cake recipes. Every bite promises an explosion of flavors and textures, leaving you with a lingering desire for more. Happy baking!
BUTTERFINGER POKE CAKE
Number Of Ingredients 5
Steps:
- Bake cake in a 9x13 pan according to package directions, subbing milk for the water and melted unsalted butter for the oil.
- Meanwhile, mix sweetened condensed milk and caramel topping in a bowl.
- When the cake is done and while it's still hot, poke holes in it with the handle of a wooden spoon or a straw.
- Pour caramel/condensed milk mixture over the cake and allow the cake to cool completely.
- Sprinkle two of the crushed butterfinger bars evenly over cake.
- Spread Cool Whip over the top and then sprinkle the remaining 2 candy bars over the top.
- Chill in the fridge overnight or for several hours. ENJOY!
THE BEST BUTTERFINGER CAKE
Your family will love this chocolate cake filled with caramel, cool whip, and butterfingers. This is the most wonderful cake you will ever eat in your life. If you are on a diet go ahead and splurge it is sooooooo worth it. It is moist and just plain delicious.
Provided by Goodcookinfostermom
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to temperature specified on the cake mix box.
- Prepare the German Chocolate Cake mix as directed on the box.
- Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
- When cake is done allow to cool until it is just barely warm.
- When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
- Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
- Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
- When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
- Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.
Nutrition Facts : Calories 708.8, Fat 28.2, SaturatedFat 13.2, Cholesterol 58, Sodium 628.8, Carbohydrate 112, Fiber 2.7, Sugar 66, Protein 9.2
BUTTERFINGER® CAKE
Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.
Provided by RDANIEL511
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
- Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
- Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g
CHOCOLATE BUTTERFINGER-CARAMEL CAKE
Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.
Provided by Butterfinger
Categories Trusted Brands: Recipes and Tips Butterfinger®
Time 1h25m
Yield 15
Number Of Ingredients 5
Steps:
- Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
- Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
- Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 66.2 g, Cholesterol 50.5 mg, Fat 21.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 11.1 g, Sodium 437.9 mg, Sugar 28.4 g
BUTTERFINGER™ POKE CAKE
Betty Crocker™ Super Moist™ yellow cake mixed with peanut butter is a simple, but addictive base for this fun candy bar poke cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
- Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
- In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
- Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 71 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 44 g, TransFat 0 g
PAULA DEEN'S BUTTERFINGER CAKE
This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.
Provided by BakerNurse
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
- Prepare cake mix following package directions(adding water, oil and eggs).
- Add 1 chopped Butterfinger to batter, stirring well.
- Pour into prepared pan and bake as directed on package.
- Let cake cool for 5 minutes.
- Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
- Pour condensed milk and caramel topping evenly over cake.
- Sprinkle remaining 1 chopped Butterfinger over caramel.
- Cover and chill.
- Before serving, spread whipped topping evenly over cake.
- Garnish with chopped Butterfinger, if desired.
- Cut into squares to serve.
Tips:
- Choose Fresh Ingredients: Always use the freshest ingredients possible, especially the butter, eggs, and chocolate. This will ensure the best flavor and texture for your Butterfinger Poke Cake.
- Don't Overmix the Batter: Overmixing the batter can lead to a tough, dense cake. Mix the batter just until the ingredients are combined, then stop.
- Chill the Cake Before Frosting: Chilling the cake before frosting it will help the frosting set properly and prevent it from becoming too runny.
- Use a Toothpick for the Poke Holes: A toothpick is the perfect tool for poking holes in the cake. It's small enough to make precise holes, but it won't tear the cake.
- Be Generous with the Butterfinger Frosting: Don't be shy with the Butterfinger frosting! The more frosting, the better. You can always add more frosting if needed.
- Sprinkle with Crushed Butterfingers: Crushed Butterfingers add a delicious crunch and extra peanut butter flavor to the cake. Sprinkle them on top of the frosting for a finishing touch.
Conclusion:
This Butterfinger Poke Cake is the perfect dessert for any occasion. It's easy to make, delicious, and sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this Butterfinger Poke Cake a try. You won't be disappointed!
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