Description
A rich and indulgent Butterfinger Poke Cake that combines chocolate cake with creamy peanut butter and crunchy Butterfinger candy.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1 cup creamy peanut butter
- 1 tub whipped topping
- 1 cup crushed Butterfinger candy bars
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the chocolate cake mix according to package instructions using water, vegetable oil, and eggs.
- Pour the batter into a greased 9×13 inch baking dish and bake for 30-35 minutes.
- Once baked, remove the cake from the oven and let it cool for 10 minutes.
- Using the end of a wooden spoon, poke holes all over the cake.
- In a bowl, mix the sweetened condensed milk and peanut butter until smooth.
- Pour the peanut butter mixture over the cake, ensuring it fills the holes.
- Let the cake cool completely, then spread whipped topping over the top.
- Sprinkle crushed Butterfinger candy bars on top of the whipped topping.
- Refrigerate for at least 2 hours before serving.
Notes
- For a richer flavor, use dark chocolate cake mix.
- Store leftovers in the refrigerator for up to 3 days.
- Feel free to add more crushed Butterfinger on top for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Butterfinger Poke Cake, chocolate cake, dessert, peanut butter, easy cake recipe