Our easy Butterfinger Cake starts with a cake mix so it's a snap to make. Super moist, covered with chocolate, caramel, whipped topping, and butterfingers. Perfect any time you need a yummy, easy dessert to feed a crowd!
Servings 12 People
- 1 (14 Ounce) Can Sweetened Condensed Milk
- 1 (12 Ounce) Jar Caramel Dessert Topping
- 1 (16 Ounce) Container Frozen Whipped Topping Thawed
- 2 (2.1 Ounce) Butterfinger Candy Bars Crushed
Prepare the cake as directed on the back of the box, using ingredients called for (not on above list) in 9X13 inch baking dish.
While cake is baking, stir together sweetened condensed milk and caramel sauce; set aside.
Immediately after taking the cake out of the oven, poke holes in the hot cake, 1 inch apart and 1 inch deep. Pour condensed milk/caramel mixture evenly over the cake. Allow the cake to cool completely.
Spread whipped topping over cake, then sprinkle top with crushed Butterfinger. Refrigerate until serving.
Calories: 155kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 297mg | Potassium: 118mg | Fiber: 0g | Sugar: 13g | Calcium: 54mg | Iron: 1.6mg