Butterfinger Poke Cake- this easy dessert is made with a box of chocolate cake mix‚ peanut butter‚ caramel sauce‚ and sweetened condensed milk. Topped with Cool Whip and crushed butterfinger candy‚ it is a wonderfully decadent dessert that’s perfect for a potluck or neighborhood cookout. Always a huge hit! There are 3 easy parts to this cake: a cake batter‚ gooey filling‚ and Cool Whip topping. Start With Cake Mix I love doctored cake mix recipes. A box of cake mix is such a huge timesaver and virtually fool proof. You’ll need a box of chocolate cake mix or fudge cake mix. I use either Duncan Hines or Betty Crocker. Poke Holes Once the cake mix is baked in a 9×13-inch baking pan‚ you’ll poke holes in it. You want fairly large holes so the thick liquid can seep down into them. I use the end of a wooden spoon. Condensed Milk and Caramel Filling Three ingredients make up the filling: caramel sauce (I use a jarred caramel sauce like you use as an ice cream topping)‚ peanut butter‚ and a can of sweetened condensed milk. Once it seeps down into the cake‚ it makes the cake wonderfully moist‚ like a Tres Leches Cake. Cool Whip Topping A cool and creamy topping is the perfect finish to a poke cake. I use Cool Whip‚ but you could certainly make homemade whipped cream. To finish it off‚ sprinkle on lots of crushed Butterfinger candies. Storage Will keep for 2 to 3 days in an airtight container in the refrigerator. After that it starts to get a little runny in texture. More Butterfinegr Desserts Butterfinger Pie No-Bake Butterfinger Oatmeal Cookies Butterfinger Cheesecake Bars No Bake Butterfinger Oreo Icebox Cake Butterfinger Lush Butterfinger Banana Muffins More Poke Cake Recipes Chocolate Poke Cake Coconut Cream Poke Cake Banana Pudding Poke Cake Toffee Poke Cake Print Butterfinger Poke Cake Butterfinger Poke Cake- this easy dessert is made with a box of chocolate cake mix‚ peanut butter‚ caramel sauce‚ and sweetened condensed milk. Course DessertCuisine AmericanKeyword chocolate‚ poke cake Prep Time 15 minutes minutesCook Time 25 minutes minutesRefrigerate 2 hours hoursTotal Time 2 hours hours 40 minutes minutes Servings 15 Equipment9×13-inch baking dishCooking sprayLarge Glass Liquid Measuring Cup Ingredients1 box chocolate cake mixingredients needed to make cake1/3 cup caramel sauce1/2 cup peanut butter1 (14-ounce) can sweetened condensed milk8 ounces Cool Whip‚ thawed1/2 cup crushed butterfinger candies InstructionsPreheat oven to 350 degrees F and spray a 9×13-inch baking dish with cooking spray.Mix and bake cake according to box directions.Let cool 10 minutes and then poke holes in it with the back of a wooden spoon.Combine caramel sauce‚ peanut butter and sweetened condensed milk in a large glass measuring cup. Microwave for 30 seconds and then stir until smooth.Pour mixture overcake‚ letting it seep into holes.Cover cake with plastic wrap and refrigerate for at least 2 hours.Spread Cool Whip on top and sprinkle with crushed butterfinger candies. Want to Save This Recipe?Save This RecipeThe post Butterfinger Poke Cake appeared first on Spicy Southern Kitchen.