Butterfinger Cake

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May. 14, 2018

This is THAT cake that you take anywhere and everywhere and its devoured. I cannot even begin to convey to you how moist, delicious, and decadent it is but rest assured, it is not for daily eating.If you are looking for a health food, turn away from the screen now.If you are looking to take your occasional treat to new heights hit print on this recipe card at the bottom of this page or share this link to your Pinterest or Facebook because youve just found dessert heaven.


Devils food cake mix 1 Box
Caramel topping 12 Ounce ((1 jar))
Canned condensed milk 14 Ounce ((1 can))
Frozen whipped topping 16 Ounce , thawed
Butterfinger candy bars 1 , crush



1.Prepare cake according to package directions and bake in a 9x13 pan.

2.Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Cover and refrigerate until chilled.

3.After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.


4.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 15