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Butterfinger™ Poke Cake

Betty Crocker Kitchens
Updated Sep 20, 2016
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Betty Crocker™ Super Moist™ yellow cake mixed with peanut butter is a simple, but addictive base for this fun candy bar poke cake.

Butterfinger™ Poke Cake

  • Prep Time 20 min
  • Total 2 hr 0 min
  • Servings 12
  • Ingredients 10
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Ingredients

Cake

Filling

  • 1 box (6-serving size) chocolate instant pudding and pie filling mix
  • 3 cups cold milk

Topping

  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1/4 cup chocolate-flavor syrup
  • 4 Butterfinger™ candy bars (2.1 oz each), chopped (about 1 2/3 cups)

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer, vanilla pudding mix can be substituted for the chocolate pudding mix.
  • tip 2
    Snickers™ candy bars are a fun alternative to the Butterfinger™ candy bars.
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