A decadent cake layered with crushed Butterfinger candy bars, creamy caramel, and whipped topping. Perfect for celebrations or as an indulgent treat.
Preparation time
20min
Cooking time
30min
Ingredients
12 Servings
- 4 Butterfinger candy bars
- 12 oz caramel topping
- 3 eggs
- 8 oz frozen whipped topping
- 14 oz sweetened condensed milk
- 0.5 cup vegetable oil
- 1.5 cups water
- 1 box yellow cake mix
Directions
Step 1
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Step 2
Prepare the yellow cake mix according to the package instructions, using water, vegetable oil, and eggs.
Step 3
Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 4
While the cake is still warm, poke holes all over the top using a fork or the handle of a wooden spoon.
Step 5
Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
Step 6
Drizzle the caramel topping evenly over the cake.
Step 7
Crush the Butterfinger candy bars and sprinkle them over the caramel layer.
Step 8
Spread the whipped topping over the crushed Butterfingers.
Step 9
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.