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Slow-Cooker Butterfinger™ Chocolate Poke Cake

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  • Prep 25 min
  • Total 4 hr 40 min
  • Servings 12
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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.
Updated Nov 9, 2016
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  • 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


  • 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.

Expert Tips

  • tip 1
    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.
  • tip 2
    Make the cake a day ahead; top just before serving.

Nutrition Information

No nutrition information available for this recipe
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