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Butterfinger™ Poke Cake

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By 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

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