Pumpkin Butterfinger Poke Cake

Photos courtesy of the Cooking Corner.

     Recently we had an employee "grazing day" where everybody pitched in a dish. There was a recipe that had just been nagging at me to try and redo. It was a Butterfinger version of a pumpkin poke cake that originally called for crushed Heath candy bar bits.  
     What to do with leftover pumpkin from turkey day? Well if you mix it with a boxed cake mix, drizzle some condensed milk in the wholes, cover it in whipped topping and sprinkle it with smashed up candy bars, you have a whole new dessert. Call it a Pumpkin Poke Cake and there you go.

Pumpkin Butterfinger Poke Cake
1 box yellow cake mix
1 – 15 oz. can pumpkin (not pumpkin pie mix)
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub whipped topping
6 fun-size Butterfinger bars, chopped
1/3 jar Butterscotch Sundae Sauce

In a large bowl, combine cake mix and pumpkin until a smooth batter forms.

Pour into a sprayed 9×13 baking dish. Bake at 350 degrees according to package directions (about 23-25 minutes).

Remove from oven and cool for 10 minutes or so.

Poke holes all over the top of the cake using a wooden or baby spoon.

Pour the sweetened condensed milk over the cake, filling in holes so that it soaks into the cake.

Refrigerate for 30 minutes.

Spread cool whip over top of cake, covering completely.

Sprinkle chopped candy bars and drizzle butterscotch topping over whipped topping.

Cover with foil and refrigerate for 3-4 hours or overnight.