Butterfinger Poke Cake
Good morning! Happy Monday! Today I am sharing one of my absolute favorite desserts to bring to a potluck or any kind of get together. Not only is it DELICIOUS, but its perfect to make ahead of time because it just gets better the longer it sits in the fridge!
The other great thing about it, is it is so easily portable. We love to bake it in the aluminum foil pans that have a clear plastic lid. As clumsy as I am, I don’t need to be trying to carry a bunch of cupcakes or a regular cake anywhere 😉
Ingredients :
- 1 box yellow cake mix, plus ingredients to make the cake (Pro Tip: I sub melted unsalted butter for the oil and milk for the water anytime I use a cake mix.)
- 1 can Eaglebrand sweetened condensed milk
- 1 jar Smucker's caramel ice cream topping
- 12 oz Cool-Whip, thawed
- 4 regular sized Butterfinger candy bars, crushed
Instructions :
- Bake cake in a 9x13 pan according to package directions
- Meanwhile, mix sweetened condensed milk and caramel topping in a bowl. When the cake is done and while it's still hot, poke holes in it with the handle of a wooden spoon or a straw. Pour caramel/condensed milk mixture over the cake and allow the cake to cool completely.
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full recipes please see : www.auntbeesrecipes.com
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