Home Cooking Mindie May’s Recipes: Butterfinger Poke Cake

Mindie May’s Recipes: Butterfinger Poke Cake



Mindie May Hilton, Susanville resident, grew up in Southern California, where she earned her degree, studying Fine Arts at CSUB. She is the fashionable, crafty, food blogger behind Bacon Time With The Hungry Hypo. An award winning cook, who has been featured in several publications. When she is not cooking up new recipes, she is designing for her shop TLC Creations.


Cold Butterfinger Poke Cake

by Mindie May Hilton
SusanvilleStuff Food Blogger

Although I will be sharing some ways to reduce the calories and fat in this cake, if you are on a diet, and avoiding all temptation, you may want to skip this one.  You might not be able to eat this dessert, but you can share the link to my Cold Butterfinger Poke Cake, on the Facebook page of  your skinniest “frienemy.”

It’s so easy to make, and out of this world delicious. I promise if you bring this to your next potluck or gathering, several people will request the recipe. It’s perfect for Summer too, since it’s served cold.

Cold Butterfinger Poke Cake

Makes 1 Sheet Cake

(For Cake)

  • 1 Box of Yellow Cake Mix
  • 1 Cup of Water (per cake mix directions)
  • 1/2 Cup Vegetable or Canola oil (per cake mix directions)
  • 3 Eggs (per cake mix directions)
  • 2 Full Size Butterfinger Candy Bars

(For Filling)

  • 1 Box of Instant Butterscotch Pudding
  • 2 Cups of Milk (per pudding directions)

(For Frosting)

  • 1 container (8 oz) Whipped Topping
  • 1 container (16 oz) Chocolate Fudge Frosting

Tip for saving some calories and fat:

  • Use fat free or sugar free whipped topping.
  • Substitute cholesterol and fat free egg product for the eggs (I always do this).
  • Use apple sauce instead of oil.
  • Use fat free or sugar free pudding.
  • Use low fat or non fat milk in pudding.
  • Use sugar free frosting.


Step 1. Preheat oven, and prepare baking pan, according to package directions for cake mix. Place your candy bars in the food processor, to crumble finely. Note: candy bars need to be broken into tiny pieces, otherwise large pieces will float to the bottom of batter, and stick to pan. Prepare cake batter according to package directions, and mix in your crumbled candy bars. Bake and cool cake according to directions on cake box.

Step 2. Once cake is cool,  poke several holes in it with the end of a big wooden spoon. Prepare your instant pudding, and pour evenly over the top of cake.

Step 3. Thoroughly combine your defrosted whipped topping with fudge frosting. Frost cake, cover, and chill in fridge for at least 1 hour before serving.



Visit Mindie May’s yummy food blog Bacon Time With The Hungry Hypo.

When she is not cooking up new recipes, she is designing for her shop TLC Creations.

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