Butterfinger Cake

butterfinger cake
Don’t you hate when you need to take a dessert for a family function or a neighborhood BBQ and you don’t have a lot of time to get it ready? Do I have a solution for you! This cake is so simple and fast to make but everyone will beg you to make it again.
1 White cake mix
1 can sweetened condensed milk
1 jar caramel topping
1 8 ounce Cool Whip
6 regular sized Butterfinger candy bars, crushed

  • First, place your candy bars in the freezer. Bake your cake according to the directions on the package.
  • After you put your cake into the oven, mix the sweetened condensed milk and caramel topping until blended.
  • As soon as you take the cake out of the oven, and it’s still hot, poke holes in the cake with a straw. You want tons of holes!
  • Pour the caramel mixture over the cake and let it seep into the holes. Allow the cake to cool.
  • Get the candy bars out of the freezer and smash them into crumbs.
  • Sprinkle 4 candy bars over the cake. Spread the Cool Whip over the top. Take the remaining candy bars and sprinkle on top.
  • Chill for an hour or more before serving. If you have leftovers, place it back in the fridge.
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8 thoughts on “Butterfinger Cake”

  1. Wow! That looks really good! When I was a kid, butterfingers were my favorite candy bar until I overdid it at Halloween one year. I couldn't eat them for a while, but now I really like them again, especially mixed in desserts like this! Thanks for sharing this with us at Foodie Fridays!

  2. Uh-oh. My comment disappeared! I was saying that this really looks wonderful and that butterfingers were my favorite candy bar when I was a kid until I overdid it one Halloween. I couldn't eat them for a few years, but now I like them again, and especially in desserts like this where they are mixed in! Thanks for sharing this with us at Foodie Fridays!

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