Butterfinger Cake is a yellow cake filled with a delicious peanut butter and butterscotch sauce then topped with whipped topping and plenty of crushed Butterfinger candies!Jump to Recipe
Where are my Butterfinger candy lovers at?! This recipe is for you! The crispy candies you know so well pair beautifully with the fluffy cake and the smooth, rich filling....seriously, you're going to LOVE it! And if you're not sure what I'm talking about, let me fill you in....
What's a Butterfinger?
According to the candy wrapper, a Butterfinger is "crispety, crunchety, peanut-buttery!" The crunchy, flaky filling is coated in a thin layer of milk chocolate, making them a delicious treat. In the UK, they have something very similar called a Wunderbar and in Canada, the Crispy Crunch candy bar is their version of a Butterfinger.
- Cake Mix - I like using a yellow cake mix to let the flavor of the candies really shine. However, you can also use a chocolate or Devil's food cake mix.
- Eggs, Water and Oil - As listed on the box of cake mix.
- Instant Butterscotch Pudding Mix
- Peanut Butter - I recommend using regular creamy peanut butter (do not use the natural peanut butter as it'll change the texture).
- Sweetened Condensed Milk
- Butterfinger Candies - You can use full sized bars or the minis.
- Whipped Topping
- Chocolate Syrup or Fudge Topping - Optional, but makes it so pretty!
See recipe card for quantities.
First thing's first - make the cake! Mix the cake mix according to the package instructions and bake it in a 9x13" pan.
Once the cake comes out of the oven, use the handle of a wooden spoon or a straw to poke holes into the cake. You don't want the holes to go all the way to the bottom of the cake - just about ⅔ of the way.
Next, you're going to make the yummy filling that'll soak into the cake. Whisk together 1 ½ cups of cold milk with the pudding mix. Let it set for 5 minutes. Then, whisk in the peanut butter and then the sweetened condensed milk. Mix until smooth.
Slowly pour the mixture over the cake. You want to give it time to soak into the holes of the cake so you get some in each and every bite! Sprinkle about half of the crushed candies over the butterscotch peanut butter sauce and refrigerate until completely cool.
Then you'll spread the whipped topping over the cake and sprinkle the rest of the candies on top. Keep the cake in the fridge until ready to serve.
Butterfinger Poke Cake Substitutions
Poke cakes are really simple to make and are such a yummy treat! Here are a few alternatives, if needed!
- No box mix? No problem. Make a homemade yellow cake or my favorite chocolate cake instead.
- Need a gluten free option? Use a gluten free cake mix and the rest should be fine! The original Butterfinger candies are gluten free. You'll want to double check that the pudding mix you use is also gluten free. Most of them are gluten free (in terms of ingredients) but are made in a facility that does process gluten, so be aware.
- If you don't have a butterscotch pudding mix on hand, you can use a vanilla pudding mix instead!
How to Store and Serve Butterfinger Cake
Butterfinger cake should be stored in the fridge. You'll want to make sure the cake is nice and chilled before serving. Therefore, I'd recommend refrigerating the cake for at least 6 hours before serving.
The cake is delicious as is, however, there's something about a quick drizzle of fudge or chocolate syrup that gives it a little extra appeal!
Other Poke Cakes I love!
Looking for other recipes like this? Try these....
- Chocolate Poke Cake
- Berry Cheesecake Poke Cake
- Triple Lemon Poke Cake
- Chocolate Peanut Butter Poke Cake
- Pumpkin Poke Cake
- One 9x13-inch pan
- One box yellow cake mix plus ingredients called for on the box
- 1 ½ cups milk
- One 3.4 ounce box instant butterscotch pudding mix
- ⅓ cup peanut butter
- One 14 ounce can sweetened condensed milk
- 6 full-sized (2.1 ounce) Butterfinger candies* crushed
- One 8-ounce tub whipped topping
- Mix and bake the yellow cake mix in a 9x13-inch pan according to package instructions.
- Poke holes into the cake using the end of a wooden spoon or a straw.
- In a large bowl, whisk together the milk and butterscotch pudding mix; let set for 5 minutes.
- Whisk in the peanut butter and then the sweetened condensed milk.
- Pour the filling over the cake slowly, allowing for it to soak into the cake.
- Sprinkle about half of the crushed candies on top and let the cake cool completely in the fridge.
- Spread the whipped topping onto the cake and sprinkle the remaining candies on top.
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