Chocolate Butterfinger Poke Cake

Chocolate Butterfinger Poke Cake is the ultimate sweet treat. Moist, tender cake is loaded with chocolate pudding, Butterfinger candy, and Cool whip for a sweet, chocolate and peanut butter cake everyone loves.

two slices of chocolate butterfinger poke cake with the whole cake in the background

We love making all kinds of poke cakes. They’re delicious, and they’re fun, which is a great combination. We’ve made all kinds of poke cakes, from Jello to pudding varieties, and this Butterfinger version is one of our favorites.

off center image of a chocolate butterfinger poke cake

❤️ Why You’ll Love This Recipe

  • It’s a poke cake recipe that only uses a few simple ingredients.
  • It’s loaded with chocolate and Butterfinger flavors.
  • Poke cake is a classic dessert that everyone loves.

🛒Ingredients

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You’ll only need 4 simple ingredients to make this recipe. That’s it! See the recipe card at the end of the post for exact quantities.

  • Betty Crocker cake mix
  • Crushed Butterfinger candy
  • Cool Whip
  • Instant chocolate pudding

🔪 How to Make Chocolate Butterfinger Poke Cake

Like most poke cakes, this recipe is super easy. It doesn’t take much longer than making a regular cake straight from the box. Even beginners can make this one easily.

batter being poured into a 9x9 baking dish

Step 1: Make the Cake

Mix and bake the cake according to the package directions. Let the cake cool for 10 minutes after it’s finished baking.

holes being poked into a baked cake in a glass baking dish

Step 2: Poke Holes in the Cake

Use the handle of a wooden spoon to poke holes all over the cake about 1/2 to 3/4 of the way through.

Step 3: Make the Pudding

Prepare the chocolate pudding according to the package directions, mixing until just before it begins to thicken.

chocolate pudding being spread on top of a cake in a glass baking dish

Step 4: Add the Pudding to the Cake

Pour half of the pudding over the cake to fill all the holes. Mix the remaining half of the pudding until thickened, then spread it over the top of the cake.

crushed butterfingers being spread on top of a cake in a glass baking dish

Step 5: Finish the Cake

Refrigerate the cake for 30 minutes, then spread an even layer of whipped topping over the cake. top with a generous amount of crushed Butterfinger candy and chill for 2 hours. Enjoy!

📝Variations

Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • Cake – You can use vanilla, white, yellow, or chocolate cake for this recipe.
  • Pudding – Try using chocolate or butterscotch pudding for this recipe.
  • Baking Chips – Try folding chocolate and peanut butter baking chips into the cake batter before baking.

If you think this Butterfinger poke cake looks good, then you’ll love this Snickers poke cake.

slice of chocolate butterfinger poke cake on a white plate

🥄 Equipment

  • Measuring cups and spoons
  • Mixing bowl
  • Baking dish
  • Spatula

🥫 Storage

Store this cake in the refrigerator for up to 5 days in a covered container. For longer storage, you can freeze it for up to a month in an air-tight, freeze-safe container.

💭 Tips

  • Be sure you don’t poke too deeply into your cake. If you poke mostly or all the way through it, it will fall apart when you slice it.
  • It’s important to fill the holes with the pudding before it begins to set so it can flow easily into the holes.
  • The longer you chill this cake, the better it tastes.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

What is a poke cake?

A poke cake is made by poking holes into a cake, then filling them with either pudding or gelatin and then topping it with whipped cream.

Who invented poke cake?

Poke cake was invented as a marketing ploy in the 70s to help Jello sell more gelatin.

Why did my poke cake fall apart?

If you poked your holes too deeply, the cake couldn’t hold together.

🍽 More Recipes

Do you enjoy Buttefinger? Then try these delicious recipes:

📌 PIN IT!!

two slices of chocolate butterfinger poke cake with the name in text for pinterest

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

two slices of chocolate butterfinger poke cake with the whole cake in the background

Chocolate Butterfinger Poke Cake

Chocolate Butterfinger poke cake combines moist, tender cake with all the delicious flavors of Butterfinger candy and whipped topping.
4.50 from 2 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 2 hours 30 minutes
Total Time: 3 hours 10 minutes
Servings: 9 Servings
Calories: 335kcal

Equipment

  • 9×9 baking pan
  • mixing bowls

Ingredients

  • 15.25 ounces Betty Crocker Cake Mix plus ingredients stated on box: eggs, butter, water, vanilla extract
  • 1 cup Butterfinger candy crushed
  • 8 ounces Cool Whip thawed
  • 3 ounces chocolate instant pudding mix plus ingredients stated on box: 2 cups of cold milk

Instructions

  • Preheat oven to 350 F and spray the bottom of a 9×9 baking pan with cooking spray and set aside.
  • In a large mixing bowl, prepare the cake mix as directed on box with the eggs, butter, water, and vanilla extract. Mix until there are no more lumps.
  • Pour the batter into the baking pan and bake as directed on package, until golden and a toothpick inserted in the center comes out clean.
  • Once it is done baking, remove from oven and let cool on a wire rack for 10 minutes.
  • Then use the end of a wooden spoon to poke holes in the cake. Make sure not to poke too deep as you don’t want the cake to fall apart when cutting.
  • Now prepare the banana cream pudding as per directions on box with cold milk. Mix until just before it begins to thicken then pour half the mixture over the cake and fill the holes. (You don’t want to wait until it is too thick and can’t fill in the holes properly.)
  • Mix the remaining pudding mixture until thickened. Then spread over the top of the cake.
  • Refrigerate for 30 minutes before adding the whipped topping.
  • Remove from fridge then add the whipped topping and spread a layer evenly across.
  • Then add a generous amount of crushed Butterfinger on top and place in fridge for another 2 hours.
  • Serve and enjoy.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 335kcal | Carbohydrates: 66g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 4mg | Sodium: 662mg | Potassium: 100mg | Fiber: 1g | Sugar: 33g | Vitamin A: 44IU | Calcium: 139mg | Iron: 1mg

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4 Comments

    1. Thank you! I hope you enjoy if you make it!

  1. Why does the recipe call for chocolate pudding but then you say bananna cream in instuctions?

    1. The recipe card says chocolate