An easy make-ahead poke cake soaked in sweetened condensed milk, chocolate, and caramel, then topped with Cool Whip and crushed Butterfinger. Perfect for potlucks and family get-togethers.
If you need a dessert that feeds a crowd and doesn't keep you in the kitchen all day, this is the one. It starts with a boxed cake mix and actually gets better after a night in the fridge. Bake it the night before, then top it right before you walk out the door.
Ingredients
- 1 box cake mix, plus ingredients called for on the box
- 1 can sweetened condensed milk
- 1 cup caramel sauce, divided
- 1 cup chocolate sauce, divided
- 1 (8 oz) tub Cool Whip
- 1 bag Butterfinger crumbles, or crushed Butterfinger candy bars
Instructions
- Bake the cake in a 9x13 pan according to the package directions. Let it cool slightly.
- Use the handle of a wooden spoon to poke holes all over the cake.
- Pour the whole can of sweetened condensed milk over the cake, letting it soak into the holes.
- Drizzle with ½ cup chocolate sauce and ½ cup caramel sauce.
- Cover and refrigerate at least 4 hours; overnight is best.
- Before serving, spread the Cool Whip over the top. Drizzle with the remaining chocolate and caramel sauce, then finish with plenty of Butterfinger pieces.
Tip: Try chocolate cake mix for an extra-chocolate version, or strawberry cake with a strawberry drizzle. Add the Butterfinger right before serving so it stays crunchy.
