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Butterfinger Cake
Butterfinger Cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
165 minutes
Decadent Butterfinger cake with chocolate layers, topped with sweet treats, Cool Whip, and crunchy peanut butter candy bits.
Ingredients:
  • 1 (15.25 ounce) package devil's food cake mix
  • 0.66666668653488 cup water
  • 0.5 cup oil
  • 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
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and grease a 9x13-inch baking pan.
  • Combine the cake mix, water, oil, and eggs in a bowl until well blended, then transfer the mixture to the prepared baking pan.
  • Bake in the preheated oven for 28-30 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and promptly poke holes in the cake using a skewer or straw.
  • Drizzle sweetened condensed milk generously over the cake, then top with a rich layer of hot fudge followed by a decadent drizzle of caramel. Let the cake rest and cool for one hour.
  • Top the cooled cake with a layer of whipped topping and a generous sprinkle of crushed candy. Chill in the refrigerator for a minimum of 1 hour before serving.

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