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Butterfinger™ Poke Cake
Butterfinger™ Poke Cake
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Prep Time:
20 minutes
Total Time:
2 hours
Indulge in a decadent candy bar poke cake made with delicious yellow cake and creamy peanut butter for a sweet and addictive treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 1/4 cups water
  • 1/2 cup creamy peanut butter
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 box (6-serving size) chocolate instant pudding and pie filling mix
  • 3 cups cold milk
  • 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:
  • Preheat your oven to 350°F (325°F for dark or nonstick pans) and lightly grease the bottom of a 13x9-inch pan.
  • In a large bowl, use an electric mixer to beat the Cake ingredients on low speed for 30 seconds, then switch to medium speed for 2 minutes, while occasionally scraping the sides of the bowl. Pour the batter into the pan and bake for 26 to 33 minutes, until a toothpick inserted in the center comes out clean.
  • Transfer the cake from the oven to a cooling rack and let it cool for 5 minutes. Use the handle of a wooden spoon (1/4 to 1/2 inch in diameter) to poke holes nearly to the bottom of the cake every 1/2 inch, wiping the spoon handle occasionally to prevent sticking.
  • In a large bowl, whisk the Filling ingredients for 1 minute until thickened. Pour over the cake, spread evenly to fill holes, leaving some filling on top. Refrigerate for 1 hour.
  • Evenly spread the luscious whipped topping over the cake, then generously drizzle with decadent chocolate syrup and sprinkle with delightful chopped candy. Store covered in the refrigerator to enjoy later.

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