A slice Butterfinger Cake and a piece of cake on fork
Print

Butterfinger Cake

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!
Course Dessert
Cuisine American
Keyword Butterfinger Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 People
Calories 155kcal
Author Kathleen

Ingredients

Cake:

  • 1 Box Chocolate Cake Mix

Toppings:

  • 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

Instructions

  • 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.

Nutrition

Calories: 155kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 297mg | Potassium: 118mg | Fiber: 0g | Sugar: 13g | Calcium: 5.4% | Iron: 9%