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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!

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Butterfinger Poke Cake on a white plate with the filling running out of it.

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.

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Ingredients

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
Milk
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.

Instructions

First thing’s first – make the cake! Mix the cake mix according to the package instructions and bake it in a 9×13″ pan.

Pouring yellow cake batter into 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 2/3 of the way.

Next, you’re going to make the yummy filling that’ll soak into the cake. Whisk together 1 1/2 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.

Butterfinger poke cake without the whipped topping.

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.

Whipped topping spread over a cake in a silver 9x13" pan.

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!

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