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–+ servings
Butterfinger Cake

Butterfinger Cake

Butterfinger Cake is a rich and decadent dessert that is perfect for any occasion
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Prep Time 30 minutes
Cook Time 30 minutes
Course Cake
Cuisine American
Servings 12
Calories 83 kcal

Ingredients
  

For the cake

  • 1 15.25 ounce package devil's food cake mix
  • 2/3 cup water
  • 1/2 cup oil
  • 2 large eggs

For the caramel sauce

  • 1 14 ounce can sweetened condensed milk
  • 1 12 ounce jar hot fudge dessert topping
  • 1 12 ounce jar caramel dessert topping

For the frosting

  • 1 16 ounce package frozen whipped topping, thawed
  • 4 Butterfinger candy bars chopped

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, combine cake mix, water, oil, and eggs. Beat until smooth.
  • Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • While cake is baking, make the caramel sauce. In a medium saucepan, combine sweetened condensed milk, hot fudge topping, and caramel topping. Heat over medium heat, stirring constantly, until sauce is smooth and bubbly.
  • Pour caramel sauce over hot cake.
  • Let cake cool completely before frosting.
  • To frost the cake, spread whipped topping over the top and sides of the cake.
  • Sprinkle with chopped Butterfinger candy bars.

Notes

Tips
For a richer flavor, use dark chocolate cake mix.
If you don't have time to make the caramel sauce from scratch, you can use store-bought caramel sauce.
To make the cake even more decadent, add a layer of peanut butter frosting between the cake and the caramel sauce.
Butterfinger Cake can be stored in the refrigerator for up to 3 days.

Nutrition

Calories: 83kcalFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 1mgCalcium: 0.4mg
Keyword Butterfinger Cake
5 from 1 vote
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