Butterfinger Cake
Butterfinger Cake is so rich and delicious. It starts with a cake mix but is poked with holes and filled with a luscious caramel mixture. Everything is topped in whipped topping and Butterfinger candy for an absolute treat!
Servings: 12
Calories: 479kcal
Ingredients
- 1 box Devil’s Food Cake Mix
- Ingredients needed to make cake from the cake mix: eggs oil, water, etc.
- 14 oz Sweetened Condensed Milk
- 1 jar Caramel Topping 12 ounces
- 8 oz whipped topping thawed
- 5 Butterfinger Candy Bars chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Make cake mix according to package directions and bake in a well-greased 9×13 pan according to the package.
- While the cake is cooking, mix together the sweetened condensed milk and caramel topping together in a mixing bowl.
- When the cake is finished, allow it to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
- Pour the caramel mixture over the top of the cake and allow it to seep into the holes that were poked into the cake.
- Cover and refrigerate the cake for 2-3 hours (or overnight).
- Spread whipped topping on top of the cake.
- Top with the chopped butterfingers.
- Then the cake is ready to slice, serve and enjoy!
Notes
Refrigerate the leftovers, covered, for up to 5-7 days.
Nutrition
Calories: 479kcal | Carbohydrates: 79g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 468mg | Potassium: 264mg | Fiber: 2g | Sugar: 60g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 2mg
