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Butterfinger Cake

Here's how you make Butterfinger Cake
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  • Servings: 12-16
  • Prep: 15m
  • Cook: 35-45m
    • The following recipe serves 12-16 people.

Ingredients

The ingredients are:
  • 1 box (18.25 ounce) Devil’s Food cake mix (chocolate, vanilla and German chocolate are good choices)
  • 1 jar (12 ounce) caramel ice cream topping (or 16 ounce)
  • 1 can (14 ounce) sweetened condensed milk
  • 1 container (12 ounce) frozen whipped topping (Cool Whip)
  • Butterfinger candy bar (one bar)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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