Holy Cow Cake Recipe (Butterfinger Poke Cake)

Step 1

Preheat your oven to 350 degrees F (175 degrees C).

Step 2

Spray a 9x13-inch baking pan with cooking spray.

Step 3

Combine the Devil’s food cake mix, water, vegetable oil, and eggs in a large bowl. Blend it on low for a minute, scrape the sides, then mix it on medium for 2 more minutes.

Step 4

Pour the cake batter into the pan, spreading it evenly with a rubber spatula.

Step 5

Bake per the package directions, typically around 35-38 minutes, or until the cake springs back when lightly pressed with a finger.

Step 6

While the cake is still warm, use a straw or chopstick to poke holes all over it. The holes should be about an inch apart.

Step 7

Mix the caramel topping and sweetened condensed milk in a medium bowl. Pour this mixture over the warm cake, aiming for the holes. The cake will absorb this liquid, making it moist and flavorful.

Step 8

Sprinkle half of the crushed candy bars over the cake.

Step 9

In another large bowl, mix the cream cheese and whipped topping. Blend it with an electric mixer until it's smooth and combined.

Step 10

Once the cake has cooled, spread the cream cheese mixture evenly over the top of the cake. Sprinkle the remaining crushed candy bar over the cream cheese layer.

Step 11

Refrigerate the cake uncovered for at least 2 hours or until it's time to serve it. This will allow the flavors to meld together and the topping to set.

Step 12

Cut it into squares and serve it chilled. Enjoy your delicious holy cow cake!