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Butterfinger Poke Cake
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Ingredients
▢
1
oz
Pillsbury™ Moist Supreme® Devil’s Food cake Mix
-
15.25
▢
1
cup
smooth peanut butter
▢
1 ½
cups
Butterfinger candy bar pieces
-
divided
▢
1
container frozen whipped topping
-
thawed
▢
¼
cup
chocolate syrup
Instructions
Prepare cake according to package directions.
When cake is finished baking, immediately poke holes all over the top using the back of a wooden spoon.
Add peanut butter to a microwave safe bowl and microwave on high for 45 seconds, or until peanut butter is thin.
Stir in 1/2 cup of candy pieces.
Pour peanut butter mixture over top of the cake, using a spatula to spread it evenly.
Allow to cool.
In a large bowl, mix whipped topping and chocolate syrup; spread on top of cooled cake.
Top with remaining candy pieces.
Notes
Add More:
Try adding chocolate chips to the cake batter for more chocolate flavor.
Peanut Butter:
Crunchy peanut butter can replace the creamy peanut butter.
Variation tip:
Make with a white cake mix or yellow cake mix if you prefer.
Alternate ingredient:
Use chocolate cool whip or mix cocoa powder into the regular cool whip.
Cup Cakes:
This cake can be made into cup cakes.