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Butterfinger Cake

A moist and indulgent cake soaked in caramel and sweetened condensed milk, topped with crushed Butterfinger bars and whipped topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box chocolate or yellow cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel ice cream topping
  • 8 oz whipped topping, thawed
  • 6 to 8 fun-size Butterfinger bars, crushed
For garnish
  • to taste extra crushed Butterfinger pieces
  • to taste drizzle of extra caramel sauce optional

Method
 

Bake the Cake
  1. Prepare your cake mix exactly as the box instructs, using the eggs, oil, and water it calls for. Pour the batter into a greased 9×13 inch baking pan, spreading it evenly with a spatula.
  2. Bake according to package directions, usually around 28 to 32 minutes. Test with a toothpick; if it comes out clean, your cake is ready.
  3. Let the cake rest for about 10 minutes once it comes out of the oven.
Poke Those Holes
  1. Use the handle end of a wooden spoon or a regular fork to poke holes all over the top of the warm cake, spacing them about an inch apart.
Pour On the Sweetness
  1. In a small bowl, stir together the sweetened condensed milk and caramel topping until fully combined. Slowly pour this mixture over the entire cake, ensuring it settles into the holes.
Chill Everything Out
  1. Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours, or overnight for best results.
Top It Off
  1. Spread the whipped topping evenly across the cake. Sprinkle crushed Butterfinger pieces generously over the top.
  2. Add a drizzle of caramel sauce right before serving, if desired.
Slice and Serve
  1. Cut into squares and serve chilled directly from the fridge.

Notes

Crush candy bars while frozen for easier handling. Use room-temperature ingredients for even baking. Don't skip the chill time for the best texture. Leftovers can be stored covered in the fridge for up to four days.