Butterfinger® Cake

Bake a devil’s food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.

Original recipe makes 15 servings

Ingredients

1 (15.25 ounce) package devil’s food cake mix
2/3 cup water
1/2 cup oil
2 eggs
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

  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
  2. Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
  4. Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
  5. Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

Nutrition

Calories: 547 kcal
Carbohydrates: 75 g
Cholesterol: 43 mg
Fat: 25.7 g
Fiber: 1.1 g
Protein: 6.9 g
Sodium: 413 mg