Butterfinger Cake

Sharing is caring!

Butterfinger Cake is one of my favorite cakes. It’s one of those cakes that people will swoon over everywhere you go. I keep all the ingredients on hand so that I can whip one up when needed. It’s really easy! If you don’t like Butterfingers you can substitute your favorite candy bar for the topping. I’ve think a Heath Bar would be really good, too.

Butterfinger Cake

This ooey-gooey cake is sure to please a crowd. You may have to hide a piece to ensure you get some. Yes, it's that good.
Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 Devil's Food Cake mix
  • 1 can Sweetened Condensed Milk, (NOT evaporated milk!)
  • 1 jar Caramel Ice Cream Topping
  • 1 tub Cool Whip
  • 4 Butterfinger Candy Bars, (crushed)

Instructions

  1. Bake the Devil’s Food Cake Mix as directed.
  2. As soon as you take the cake out of the oven, poke holes in the cake with the handle of your spatula, spoon, or anything else you can get your hands on. Make lots of holes!
  3. Immediately pour the Sweetened Condensed Milk over the cake. Spread it with your spatula, making sure to direct it into the holes you poked in the cake.
  4. Pour the Caramel Ice Cream Topping on next. Spread the topping into the holes of the cake and around the edge.
  5. Let the cake cool. I usually make the cake the night before and place the cake in the refrigerator overnight.
  6. Spread Cool Whip over the cake.
  7. Crumble the Butterfinger candy bar and spread over the top of the cake. I usually take a meat tenderizing mallet and gently pound the candy bar to break it into pieces, but not break the packaging and make a mess. Or, you can place the candy bars into a plastic bag and use a hammer to break the candy bar into pieces.
  8. Enjoy!

Notes

This cake should be refrigerated and is best when chilled.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 278 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 2mg Sodium: 383mg Carbohydrates: 54g Fiber: 1g Sugar: 32g Protein: 3g
Nutrition information isn't always accurate.
1.  Bake the Devil’s Food Cake Mix as directed.
2.  As soon as you take the cake out of the oven, poke holes in the cake with the handle of your spatula, spoon, or anything else you can get your hands on. Make lots of holes!

3.  Immediately pour the Sweetened Condensed Milk over the cake. Spread it with your spatula, making sure to direct it into the holes you poked in the cake.

4.  Pour the Caramel Ice Cream Topping on next. Spread the topping into the holes of the cake and around the edge.
5.  Let the cake cool. I usually make the cake the night before and place the cake in the refrigerator overnight.
6. Spread Cool Whip over the cake.
7.  Crumble the Butterfinger candy bar and spread over the top of the cake. I usually take a meat tenderizing mallet and gently pound the candy bar to break it into pieces, but not break the packaging and make a mess.
8.  Enjoy! Mmmmmmm!
(This cake should be refrigerated and is best when chilled.)

Sharing is caring!

Comments

  1. I used to make this cake all the time! It was a favorite at every potluck! Looks so good, Sara!

  2. Blake, Alisha, and Jackson says:

    I make this with Heath Bars and Twix bars and it is so tasty! Love this dessert!

  3. This is one of my favorite recipes! SO YUMMY!

  4. I’ve never made this, but it looks yummy! Thanks for the easy-to-follow directions.

  5. I lost my copy of your recipe. We’re having it for our Christmas meal per the new mom’s request. I’m so excited to find it here!

  6. Paula Reynolds says:

    This is a delicious cake. I think next time I will only use a half a can of condensed milk it is so rich. We used a whole pack of butterfinger mini candy bars I will also cut down on them. I didn’t have the recipe with me when I went to the store. I had just read it on someone blog and kind of was guessing what it took. Lol but very good.

Speak Your Mind

*