Description
Delicious Butterfinger Cake layered with caramel and topped with whipped cream and Butterfinger candy bits.
Ingredients
Scale
- 1 cup sweetened condensed milk
- 1 cup jarred caramel sauce
- 15.25 ounces yellow cake mix (and ingredients listed on the box to make the cake)
- 1½ cups Butterfinger candy bits, divided into ½ cup and 1 cup
- 8 ounces container Cool Whip
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×13-inch glass baking dish with baker’s spray (like Baker’s Joy brand). Set aside.
- In a medium-sized bowl with a pour spout, stir together the sweetened condensed milk and jarred caramel sauce until completely combined. Set the caramel mixture aside.
- In a large mixing bowl, whisk together the ingredients for the box cake mix for 1 to 2 minutes or just until completely combined and no lumps remain.
- Bake the cake for 28 to 30 minutes or until lightly golden and a toothpick inserted into the center of the cake comes out clean.
- Using a fork or wooden skewer, poke lots of holes all over the cake. Slowly pour the caramel filling mixture evenly over the top of the warm cake.
- Sprinkle ½ cup of the crushed Butterfinger candies evenly over the top of the cake. Allow your cake to cool on the counter for 1 hour.
- Evenly spread the Cool Whip onto the cooled cake and top with the additional 1 cup of crushed Butterfinger candy pieces.
- Refrigerate the Butterfinger cake for 1 to 2 hours, up to overnight, before slicing and serving.
Notes
- Make sure the cake is warm when pouring the caramel mixture to allow better absorption.
- Store leftovers in the refrigerator for up to 3 days.
- This cake can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg