Butterfinger Cake

15m
Prep Time
35-45m
Cook Time
50m
Ready In


"This cake is love! It is simple to make, and tastes amazing. The gooey caramel and the peanut buttery goodness of Butterfingers take this cake over the top! The cooking time is approximate and depends on what cake mix you use and what size pan you use."

Original is 12-16 servings

Nutritional

  • Serving Size: 1 (135.7 g)
  • Calories 245.1
  • Total Fat - 15.7 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 16.1 mg
  • Sodium - 93.7 mg
  • Total Carbohydrate - 23.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 22.7 g
  • Protein - 3.6 g
  • Calcium - 80.1 mg
  • Iron - 0 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place candy bars in freezer. Bake cake according to directions on the box in a 9x13 inch cake pan.

Step 2

Immediately after removing cake from oven, poke holes all over the top with a fork. (The more holes, the more caramel gets into the cake).

Step 3

Mix sweetened condensed milk and caramel together, and pour over hot cake, spreading it over the entire cake.

Step 4

Chill cake in the refrigerator for at least 2 hours.

Step 5

When cake is chilled, take it out of the refrigerator.

Step 6

Pull candy bars out of freezer and smash with a hammer while they are still in their packages. Sprinkle 2 candy bars evenly all over the top of the cake.

Step 7

Spread Cool Whip over the top, then sprinkle the remaining 2 candy bars on top of the Cool Whip.

Step 8

Chill for at least 1 hour before serving.

Step 9

Store leftover cake in the refrigerator.

Tips


No special items needed.

3 Reviews

FarmerMary

This cake is real good! It is yummy on it's own, but with ice cream it is extra delicious. An instant winner for all of us!

5.0

review by:
(29 Jul 2020)

Avery And Maxs Mom

My daughter went crazy for a second piece of this cake!

5.0

(18 Sep 2014)

LindasBusyKitchen

I made this to bring to my sister's house for the 4th of July. The pan was empty when I went to go home, so I would say it was a huge hit! I love butterfingers so I used extra when I made mine. I see myself making this many times down the road. Thank you for sharing the recipe with us Luv! Linda

5.0

(5 Jul 2012)

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