Chocolate Butterfinger Poke Cake
Prep time
Cook time
Total time
Serves: 12
  • 1 box (2 layer size) chocolate or devils food cake mix (plus all the ingredients to make the basic cake)
  • 4-serving size package instant butterscotch pudding mix (the small box)
  • 4-5 fun-size Butterfinger candy bars, broken up
  • 8 oz whipped topping (1 container)
  1. Preheat oven to temp directed on cake mix box. Spray or grease a 13 x 9 or 11 x 7-inch baking dish. See NOTES if using 11 x 7 pan.
  2. Make cake according to box directions. Remove from oven and let the cake cool.
  3. Using the handle of a wooden spoon, poke holes in cooled cake about 1-inch apart.
  4. Make pudding mix according to package directions for pie filling. Pour pudding over top of cake making sure the holes are filled.
  5. Refrigerate cake until pudding is set--about 2 hours.
  6. Frost cake with the tub of whipped topping and top with broken candy bars.
  7. Chill until ready to serve.
You will need to add about 10 minutes to the baking time for the 13 x 9 that's on the box if you use the smaller pan.
Recipe by The Midnight Baker at