Holy Cow Poke Cake
This cake is so good, you may find yourself saying, "holy cow!"
Poke cakes are super easy to make and with flavors this irresistible, this Holy Cow Poke Cake recipe will have you head over heels.
Delicious ingredients like chocolate cake mix, butterscotch ice cream topping, crumbled Butterfinger candies, and more, will make you way too eager to dig into this decadent cake! The last step is to let it chill in the fridge to combine and set. Oh, wait... the last step is to cut yourself a piece and enjoy.
Want another delicious poke cake recipe? Check out the video below to learn how to make the super delicious chocolate pudding poke cake.
Cooking Time35 min
Cooking Vessel Size9 x 13-inch baking pan
- 1 package devils food cake mix
- 1 1/3 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 8 ounces prepared butterscotch ice cream topping
- 1 (14-ounce) can sweetened condensed milk
- 8 ounces Butterfinger candy bars (any size as long as it equals 8 ounces)
- 1 (8-ounce) container frozen whipped topping, thawed
- 8 ounces cream cheese, softened
Holy Cow Cake
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray.
In an electric mixer, place cake mix and, with mixer running on low, add water, oil, and eggs. Scrape down sides of the bowl and mix on medium for 2 minutes until all dry ingredients are well combined.
Smooth batter into prepared bake pan and bake for 35 to 40 minutes. Remove cake to a cooling rack and immediately poke holes from top to bottom using a wooden spoon handle or chopstick.
Combine the butterscotch topping with the condensed milk in a bowl and pour over the cake slowly so that it seeps into the holes and permeates the cake.
Crush the candy into bits and sprinkle the top of the cake with half of the bits.
With an electric mixer on low, mix whipped topping with cream cheese until smooth. Spread on top of the cake and garnish with the remaining crushed candy bits. Cover top lightly with a sheet of waxed paper and chill for 1 hour or overnight before serving.