This cake is quickly becoming one of my go to favorites for a nice easy dessert that is a great crowd pleaser. I first made it at Easter this year then replicated again for our family gathering at Thanksgiving....again, a big hit!
This really is an easy recipe to whip up for your next holiday or celebration.
All you need is a few simple ingredients: a cake mix (I prefer marble), caramel topping, condensed milk, butterfingers and cool whip....
Crush up those butterfingers: I used 10 fun size butterfingers all together
Mix cake ingredients as stated on the back of the box, bake and as soon as you remove it, poke holes all over with a fork...you could use a wooden spoon handle but I prefer the fork so more of the creamy caramel mixture gets into the cake.
Combine the condensed milk and caramel topping together
Pour it all over the cake mixture (yes, it will look like a flood) but don't worry...it will all soak into the cake later
Top with half of the Butterfinger bars you have crushed up and place in fridge to cool for about 15 minutes.
Add cool whip and the remaining Butterfingers...then cover and refrigerate overnight.... As much as you may want to eat it right away...step away...it is so much better once everything has soaked into the cake.
Butterfinger Poke Cake
1 Cake mix & the ingredients to make the cake
1 jar of caramel ice cream topping
1 can of sweetened condensed milk
1 small container of cool whip
10 fun size butterfingers
-Preheat oven to temperature as directed on cake mix
-Prepare baking dish
-Mix cake mix as directed and bake for required time
-While cake is baking, crush butterfingers ( I used a pampered chef chopper)
-As soon as cake comes out of oven, move to a cool rack and poke holes throughout the whole cake using a fork
-Combine condensed milk and caramel topping together in a bowl with a whisk
-Pour entire mixture over warm cake
-Sprinkle half of cake crushed Butterfinger bars onto warm cake
-Place in Refrigerator and allow to cool for about 15 minutes.
-Spread cool whip over entire cake and top with remaining Butterfinger mixture...
-Cover cake and Refrigerate overnight or at least 12 hours....
-Slice it up and enjoy!
Linking it up here: