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Slow-Cooker Butterfinger™ Chocolate Poke Cake

Name: Slow-Cooker Butterfinger™ Chocolate Poke Cake
Prep time: 25 min
Total time: 4 h 40 min
Yield: 12
Ingredients: 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix; 1 1/4 cups water; 3 eggs; 1/2 cup creamy peanut butter; 1/3 cup butter, melted; 1 box (4-serving size) chocolate instant pudding and pie filling mix; 2 cups milk; 2 Butterfinger™ candy bars (1.9 oz each), coarsely chopped (about 3/4 cup); 2 1/2 cups frozen whipped topping, thawed; 1/4 cup creamy peanut butter

4 Ratings

4 Reviews

Kitchen Tested

Slow-Cooker Butterfinger™ Chocolate Poke Cake

Prep 25 min
Total 4 hr 40 min
Servings 12

We’re not ones to play favorites, but how do you top an ooey-gooey chocolate poke cake (that basically makes itself) covered in peanut butter fluff and Butterfinger™ pieces? Answer: You don’t.

By Tablespoon Kitchens

Updated November 9, 2016

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
3 eggs
1/2 cup creamy peanut butter
1/3 cup butter, melted

Toppings

1 box (4-serving size) chocolate instant pudding and pie filling mix
2 cups milk
2 Butterfinger™ candy bars (1.9 oz each), coarsely chopped (about 3/4 cup)
2 1/2 cups frozen whipped topping, thawed
1/4 cup creamy peanut butter

Steps

1

Line bottom and sides of 5-quart oval slow cooker with single piece of cooking parchment paper; spray with cooking spray. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into slow cooker.
2

Cover; cook on High heat setting 1 hour 45 minutes. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate insert 180 degrees; continue to cook on High heat setting until toothpick inserted in center comes out clean. Remove ceramic base from cooker to cooling rack; cool 15 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Remove parchment paper.
3

With handle of wooden spoon, poke holes in cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4

In medium bowl, beat pudding mix and milk with whisk 2 minutes. Spoon about 1 1/4 cups pudding over top of cake, spreading back and forth to fill holes and drip down sides. (Use remaining pudding as desired.)
5

Reserve 3 tablespoons chopped candy for topping; set aside. Sprinkle remaining candy over top of cake. In medium bowl, mix whipped topping and 1/4 cup peanut butter; spoon evenly over top of cake. Sprinkle with reserved chopped candy. Cover loosely; refrigerate about 2 hours or until chilled. Store covered in refrigerator.

If you don’t have a wooden spoon to make holes for filling in your cake, use the larger end of a chopstick to wiggle larger holes in your cake.
Make the cake a day ahead; top just before serving.

Nutrition Facts

Serving Size: 1 Serving

Calories: 440

Calories from Fat: 190

Total Fat: 21g; 33%

Saturated Fat: 10g; 49%

Trans Fat: 0g

Cholesterol: 65mg; 21%

Sodium: 600mg; 25%

Potassium: 270mg; 8%

Total Carbohydrate: 53g; 18%

Dietary Fiber: 2g; 10%

Sugars: 30g

Protein: 9g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 15%; 15%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;