Butterfinger Cake

This Butterfinger cake is a super sweet and rich dessert featuring a chocolaty devil's food cake layered with sweetened condensed milk, hot fudge sauce, caramel topping, and frozen whipped topping — all sprinkled with crushed Butterfinger candy bars.


Recipes · Desserts · Cakes · Poke Cake Recipes


Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 2 hrs 45 mins
Additional Time: 2 hrs
Servings: 24
Yield: 1 9x13-inch cake

Ingredients

Ingredients List

  • 1 (15.25 ounce) package devil's food cake mix

  • ⅔ cup water

  • ½ cup oil

  • 2 large eggs

  • 1 (14 ounce) can sweetened condensed milk

  • 1 (12 ounce) jar hot fudge dessert topping

  • 1 (12 ounce) jar caramel dessert topping

  • 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

  • 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  2. Mix cake mix, water, oil, and eggs together in a bowl until smooth; pour into the prepared baking pan.

  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Remove from the oven and immediately poke holes in the cake using a skewer or straw.

  4. Pour sweetened condensed milk over cake, then hot fudge, and finally caramel. Allow cake to cool for 1 hour.

  5. Spread whipped topping over cooled cake and sprinkle with crushed candy. Refrigerate for at least 1 hour before serving.


Nutrition Facts (per serving)

Nutrition Facts
342 Calories
16g Fat
47g Carbs
4g Protein


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