Description
A delicious and easy-to-make Butterfinger Poke Cake that combines the rich flavors of chocolate cake, creamy pudding, and crunchy Butterfinger candy.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (3.9 oz) package instant chocolate pudding mix
- 2 cups milk
- 1 (8 oz) container 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, 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 top of the cake.
- In a bowl, whisk together the instant chocolate pudding mix and milk until thickened.
- Pour the pudding over the cake, making sure it fills the holes.
- Spread the whipped topping over the pudding layer.
- Sprinkle the crushed Butterfinger candy bars on top.
- Refrigerate for at least 2 hours before serving.
Notes
- For a richer flavor, use chocolate milk instead of regular milk for the pudding.
- Store leftovers in the refrigerator for up to 3 days.
- Feel free to add more crushed Butterfinger on top for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Butterfinger Poke Cake, chocolate cake, dessert, easy recipe