Butterfinger Poke Cake

Last weekend was dreary. We got a lot of rain from Hurricane Nate – nothing too crazy happened here, though. No wind like the forecast suggested, thankfully. But I digress.

What else is there to do on a rainy day than to clean and cook?

The first thing I did Saturday morning was bake a cake. It’s easily the best cake I’ve ever made. We devoured it and it was gone by Monday evening.

In case you need proof, 👆🏼 that was Saturday evening.

It will knock your clothes off… I’m making it again this weekend. At this rate we’ll be 80 pounds heavier by Christmas.

What you need:

  • One box yellow cake mix
  • 1 bottle caramel syrup
  • 14 oz sweetened condensed milk
  • Whipped cream
  • 1 king size Butterfinger

Make it:

  1. Bake the cake as directed. Let cool completely, approximately 30 minutes.
  2. Using the end of a wooden spoon, poke several holes in the cake.
  3. In a separate bowl, mix condensed milk and half your bottle of caramel syrup, approximately 12 ounces. Pour mixture into the holes of the cake and over entire top of cake.
  4. Top cake generously with whipped cream.
  5. Using a rolling pin, crush butterfinger in its wrapper. Empty into a bowl and shake over top of cake.
  6. Drizzle with caramel syrup.
  7. Chill for an hour or so.

I plan on making one to take to work soon… the only problem is knowing it’s in the refrigerator not being eaten. 🤦🏻‍♀️ I will say this: this cake is sweet. Super yummy. But super sweet.

If y’all try it let me know!

I’m at home with a sick boy today, so I’m hoping to get the other two recipes up that I promised y’all!

Xoxo,

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