Butterfinger™ Poke Cake

Submitted by Laura Dotson

Butterfinger™ Poke Cake


  • 1 box yellow cake mix
  • 1 1/4 cups water
  • 1/2 cup creamy peanut butter
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 box (6-serving size) Jello chocolate instant pudding
  • 3 cups cold milk
  • 1 (8 oz.) container frozen whipped topping thawed
  • 1/4 cup chocolate syrup
  • 4 Butterfinger candy bars chopped


  • Heat oven to 350 degrees (or 325 degrees for dark or non-stick pan). Grease or spray bottom only of 13x9 inch pan. In a large bowl, beat first 5 ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26-33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking. In large bowl, beat instant pudding and milk with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour. Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.