Butterfinger Poke Cake Step By Step

Butterfinger Poke Cake Step By Step:- The Butterfinger poke cake is a really decadent dessert that is made by combining a chocolate cake that is moist, a peanut butter filling, and chopped Butterfinger candy bars.

Butterfinger Poke Cake Step By Step


  • 1 box devil’s food cake mix 15.25 ounces
  • 1 box instant chocolate pudding mix 3.9 ounces
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • 3 large eggs lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup warm water
  • 1 bag Fun Size Butterfinger candy bars 10.2 ounces, divided use
  •  cup creamy peanut butter
  • 1 can sweetened condensed milk 14 ounces
  • 3-5 tablespoons milk
  • 8 ounces frozen whipped topping thawed (Truwin or Cool Whip)
  • ¼ cup chocolate fudge sauce optional

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Butterfinger Poke Cake Step By Step
Butterfinger Poke Cake Step By Step


  1. Warm up the oven to 350°F and use non-stick cooking spray or parchment paper to line a 9×13-inch pan.
  2. Set the stand mixer’s paddle attachment to medium speed and add the cake mix, chocolate pudding mix, sour cream, oil, eggs, vanilla, and water. Use a hand mixer in a big bowl to mix the ingredients together. It should take about two minutes. If you need to, scrape the bottom of the bowl.
  3. Get the Butterfinger candy bars into big chunks, and then mix half of them into the cake batter. Set aside the other half for topping.
  4. Put batter into the pan that has been prepared. Then, use a spoon or an angled spatula to spread the batter out into a smooth layer.
  5. After the oven is hot, bake the cake for 35 to 40 minutes, or until the top springs back when lightly touched.
  6. Ten minutes to cool the cake down.
  7. Put peanut butter in a medium-sized bowl that can go in the microwave. In 15-second steps, heat peanut butter in the microwave until it’s warm and squishy, which should take about 30 to 40 seconds. Add 3 tablespoons of milk and sweetened condensed milk and mix well. This mix should be smooth and easy to pour. Small amounts of milk added at a time until the right consistency is reached if it’s too thick.
  8. To make holes in the cake, use the handle of a wooden spoon or a smoothie straw to poke holes about every inch or so across the cake.
  9. Pour the peanut butter mixture over the cake right away, making sure it gets into all the openings. Let the cake cool all the way down.
  10. Spread the whipped topping out on the cake in an even layer. Put the dish in the fridge for at least 4 hours with the lid on.
  11. Sprinkle the cake with the saved Butterfinger candy bars right before serving, and if you want, spread it with chocolate fudge sauce.


  • Serving: 1slice
  • Calories: 532kcal
  • Carbohydrates: 62g
  • Protein: 9g
  • Fat: 30g
  • Saturated Fat: 9g
  • Polyunsaturated Fat: 10g
  • Monounsaturated Fat: 10g
  • Trans Fat: 0.1g
  • Cholesterol: 48mg
  • Sodium: 472mg
  • Potassium: 356mg
  • Fiber: 2g
  • Sugar: 42g
  • Vitamin A: 208IU
  • Vitamin C: 1mg
  • Calcium: 160mg
  • Iron: 2mg

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