Name: Butterfinger Poke Cake Recipe
Ingredients: 1 box Devil’s food cake mix: The foundation of our delightful dessert, a Devil’s food cake mix provides that rich, deep chocolate flavor that perfectly complements the sweetness of the caramel and the peanut butter notes of the Butterfingers. Using a cake mix simplifies the baking process immensely, making this recipe incredibly accessible even for novice bakers. Look for a standard size box, typically around 15-18 ounces. You can use your favorite brand, but ensure it’s Devil’s Food for the authentic flavor profile. If you’re feeling adventurous, you could even try a different chocolate cake mix, but Devil’s Food truly is the classic choice for this recipe. The moistness and slight bitterness of Devil’s Food cake balance the overall sweetness beautifully.; 1 1/4 cup water: Water is essential for hydrating the cake mix and activating the leavening agents, resulting in a moist and fluffy cake. Use cool or room temperature water as specified in the cake mix instructions. The precise amount of water is crucial for achieving the correct cake batter consistency, so measure accurately for the best results.; 1/2 cup vegetable oil: Vegetable oil contributes to the moistness and tenderness of the cake. It adds richness and ensures the cake doesn’t dry out during baking. You can use any neutral-flavored vegetable oil, such as canola oil, soybean oil, or corn oil. Avoid using strongly flavored oils like olive oil, as they might alter the taste of the cake. The oil helps create a soft crumb and keeps the cake delightfully moist even after being chilled.; 2 eggs: Eggs are another vital ingredient in the cake mix. They bind the ingredients together, provide structure, and add richness and moisture. Use large eggs for this recipe, as specified in most standard cake mix instructions. Eggs also contribute to the cake’s rise and overall texture. Make sure your eggs are fresh for optimal baking results.; 1/2 cup mini Butterfingers crushed, divided: The star of the show! Butterfingers bring that iconic “crispety, crunchety” texture and unique peanut butter and candy corn flavor that makes this cake so special. Mini Butterfingers are recommended for ease of crushing and even distribution throughout the cake and as a topping. You’ll need to crush them into smaller pieces. A food processor makes quick work of this, or you can place them in a zip-top bag and crush them with a rolling pin or mallet. Remember to divide the crushed Butterfingers, using half for mixing into the cake batter and the other half for topping the finished cake. This ensures Butterfinger flavor and texture both inside and out.; 16 oz. Cool Whip: Cool Whip provides a light, airy, and creamy topping that perfectly complements the rich chocolate cake and gooey caramel. Its subtle sweetness balances the intensity of the other flavors. You’ll need a 16-ounce container, which is the standard size for Cool Whip. Make sure it’s thawed in the refrigerator before spreading it on the cake for the smoothest texture. While homemade whipped cream is delicious, Cool Whip is often preferred in poke cakes for its stability and slightly less rich profile, allowing the other flavors to shine through.; 12.25 oz. caramel ice cream topping like Smuckers: The gooey, decadent caramel sauce is what truly transforms this cake into a poke cake masterpiece. A caramel ice cream topping, like Smucker’s, is perfect because it’s already the right consistency and flavor profile. You’ll need a 12.25-ounce jar, which is a standard size for these toppings. You can use other brands of caramel ice cream topping, but ensure it’s a smooth, pourable sauce. The caramel seeps into the holes of the cake, creating pockets of gooey sweetness in every bite and infusing the cake with a rich caramel flavor.; 14 oz. sweetened condensed milk: Sweetened condensed milk is the secret ingredient that elevates the caramel sauce to another level of richness and gooeyness. It adds a creamy texture and enhances the caramel flavor, making it even more decadent and irresistible. You’ll need a 14-ounce can of sweetened condensed milk. Do not confuse it with evaporated milk, as they are not interchangeable. Sweetened condensed milk is much thicker and sweeter, crucial for achieving the desired texture and flavor of the caramel sauce.

Ingredients

Scale

1 box Devil’s food cake mix: The foundation of our delightful dessert, a Devil’s food cake mix provides that rich, deep chocolate flavor that perfectly complements the sweetness of the caramel and the peanut butter notes of the Butterfingers. Using a cake mix simplifies the baking process immensely, making this recipe incredibly accessible even for novice bakers. Look for a standard size box, typically around 15-18 ounces. You can use your favorite brand, but ensure it’s Devil’s Food for the authentic flavor profile. If you’re feeling adventurous, you could even try a different chocolate cake mix, but Devil’s Food truly is the classic choice for this recipe. The moistness and slight bitterness of Devil’s Food cake balance the overall sweetness beautifully.

1 1/4 cup water: Water is essential for hydrating the cake mix and activating the leavening agents, resulting in a moist and fluffy cake. Use cool or room temperature water as specified in the cake mix instructions. The precise amount of water is crucial for achieving the correct cake batter consistency, so measure accurately for the best results.

1/2 cup vegetable oil: Vegetable oil contributes to the moistness and tenderness of the cake. It adds richness and ensures the cake doesn’t dry out during baking. You can use any neutral-flavored vegetable oil, such as canola oil, soybean oil, or corn oil. Avoid using strongly flavored oils like olive oil, as they might alter the taste of the cake. The oil helps create a soft crumb and keeps the cake delightfully moist even after being chilled.

2 eggs: Eggs are another vital ingredient in the cake mix. They bind the ingredients together, provide structure, and add richness and moisture. Use large eggs for this recipe, as specified in most standard cake mix instructions. Eggs also contribute to the cake’s rise and overall texture. Make sure your eggs are fresh for optimal baking results.

1/2 cup mini Butterfingers crushed, divided: The star of the show! Butterfingers bring that iconic “crispety, crunchety” texture and unique peanut butter and candy corn flavor that makes this cake so special. Mini Butterfingers are recommended for ease of crushing and even distribution throughout the cake and as a topping. You’ll need to crush them into smaller pieces. A food processor makes quick work of this, or you can place them in a zip-top bag and crush them with a rolling pin or mallet. Remember to divide the crushed Butterfingers, using half for mixing into the cake batter and the other half for topping the finished cake. This ensures Butterfinger flavor and texture both inside and out.

16 oz. Cool Whip: Cool Whip provides a light, airy, and creamy topping that perfectly complements the rich chocolate cake and gooey caramel. Its subtle sweetness balances the intensity of the other flavors. You’ll need a 16-ounce container, which is the standard size for Cool Whip. Make sure it’s thawed in the refrigerator before spreading it on the cake for the smoothest texture. While homemade whipped cream is delicious, Cool Whip is often preferred in poke cakes for its stability and slightly less rich profile, allowing the other flavors to shine through.

12.25 oz. caramel ice cream topping like Smuckers: The gooey, decadent caramel sauce is what truly transforms this cake into a poke cake masterpiece. A caramel ice cream topping, like Smucker’s, is perfect because it’s already the right consistency and flavor profile. You’ll need a 12.25-ounce jar, which is a standard size for these toppings. You can use other brands of caramel ice cream topping, but ensure it’s a smooth, pourable sauce. The caramel seeps into the holes of the cake, creating pockets of gooey sweetness in every bite and infusing the cake with a rich caramel flavor.

14 oz. sweetened condensed milk: Sweetened condensed milk is the secret ingredient that elevates the caramel sauce to another level of richness and gooeyness. It adds a creamy texture and enhances the caramel flavor, making it even more decadent and irresistible. You’ll need a 14-ounce can of sweetened condensed milk. Do not confuse it with evaporated milk, as they are not interchangeable. Sweetened condensed milk is much thicker and sweeter, crucial for achieving the desired texture and flavor of the caramel sauce.

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Instructions

Preheat oven to 350°F (175°C): Start by preheating your oven to 350 degrees Fahrenheit. This ensures the oven is at the correct temperature when you place the cake in, allowing it to bake evenly and properly. Accurate oven temperature is crucial for successful baking.

Spray 9×13 inch pan with cooking spray, set aside: Prepare a 9×13 inch baking pan by spraying it generously with cooking spray. This prevents the cake from sticking to the pan and makes for easy removal after baking. Ensure you spray all sides and corners of the pan. You can also lightly grease and flour the pan if you prefer, especially if you’re concerned about sticking. Set the prepared pan aside while you prepare the cake batter.

Make cake mix according to package directions and bake in pan: Prepare the Devil’s Food cake mix according to the instructions on the box. Typically, this involves combining the cake mix with water, vegetable oil, and eggs in a mixing bowl. Follow the specific measurements and mixing times provided on your cake mix box for the best results. Mix until just combined, being careful not to overmix, as this can lead to a tough cake. Pour the batter into the prepared 9×13 inch pan, spreading it evenly. Bake in the preheated oven for the time indicated on the cake mix box, usually around 30-35 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs attached, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again.

Let cool completely: Once the cake is baked, remove it from the oven and let it cool completely in the pan. This is a crucial step. Do not attempt to poke holes or pour the caramel sauce onto a warm cake. Cooling allows the cake to set and firm up, making it easier to handle and ensuring the caramel sauce soaks in properly without making the cake soggy. Let it cool on a wire rack for at least an hour, or until it’s completely cool to the touch.

Use the back of a wooden spoon and make holes in rows on the top of the cake: Once the cake is completely cooled, it’s time to create the “poke” effect. Use the back of a wooden spoon (or a similar utensil with a rounded end, like a chopstick or the handle of a spatula) to poke holes all over the top of the cake. Arrange the holes in rows, spacing them about an inch or two apart. Make sure the holes go almost all the way to the bottom of the cake, but not completely through. The holes should be wide enough to allow the caramel sauce to seep in effectively. The number of holes doesn’t need to be precise, but aim for a generous amount to ensure the caramel is distributed throughout the cake.

In small mixing bowl combine the caramel sauce and the sweetened condensed milk: While the cake is cooling, prepare the luscious caramel sauce. In a small mixing bowl, combine the caramel ice cream topping and the sweetened condensed milk. Stir them together until they are well combined and smooth. The sweetened condensed milk will make the caramel sauce richer, creamier, and more decadent. This simple mixture is the key to the gooey center of the poke cake.

Pour over the top of the cake, making sure it gets in the holes: Slowly and evenly pour the caramel mixture over the top of the cooled cake. Make sure to pour it in a way that allows the caramel to seep into all the holes you poked. You can use a spatula or spoon to gently guide the caramel into the holes if needed. Don’t worry if some caramel spills over the top surface of the cake; it will all contribute to the overall flavor and gooeyness. The goal is to saturate the cake with the caramel sauce, creating those delightful pockets of caramel in every bite.

Crush Butterfingers and sprinkle half of them on top of the caramel mixture: Crush the Butterfinger candy bars into smaller pieces. You can use a food processor for quick crushing, or place them in a zip-top bag and crush them with a rolling pin or mallet. Don’t crush them too finely; you want some texture and recognizable Butterfinger pieces. Sprinkle half of the crushed Butterfingers evenly over the top of the caramel-soaked cake. This layer of Butterfingers will sink slightly into the caramel and become part of the gooey center, adding flavor and texture.

Spread the Cool Whip on top like frosting: Once the caramel and Butterfingers are on, it’s time to add the Cool Whip topping. Spread the thawed Cool Whip evenly over the top of the cake, like frosting. Create a smooth, even layer that covers the entire surface of the cake. The Cool Whip provides a light and creamy contrast to the rich chocolate and caramel.

Sprinkle with remaining Butterfingers: Finally, sprinkle the remaining crushed Butterfingers over the top of the Cool Whip. This final layer of Butterfingers adds a visual appeal and reinforces that signature “crispety, crunchety” Butterfinger flavor and texture to every slice. Gently press the Butterfinger pieces into the Cool Whip slightly to help them adhere.

Chill for at least 2 hours (Optional but Recommended): While you can serve the cake immediately, chilling it in the refrigerator for at least 2 hours (or even overnight) is highly recommended. Chilling allows the flavors to meld together beautifully, the caramel to set slightly, and the cake to become even more moist and delicious. Cover the cake loosely with plastic wrap or foil before refrigerating. Serving it chilled also enhances the refreshing quality of the Cool Whip and makes it perfect for warm weather.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550