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easy butterfinger cake recipe
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Butterfinger Cake

This Butterfinger Cake is a rich, moist dessert only taking a couple of ingredients and a few minutes to prepare. A chocolate boxed cake mix is baked and poked with holes filled with a sweet caramel sauce and crushed Butterfingers and topped with whipped cream and MORE Butterfingers!
Course Dessert
Cuisine American
Keyword chocolate, chocolate cake, poke cake, whipped cream
Prep Time 15 minutes
Servings 12 people
Calories 425kcal

Ingredients

  • 1 18.25 ounce package chocolate cake mix prepared in a 9x13 pan
  • 2 cups finely chopped Butterfinger candy bars
  • 1 14- ounce can sweetened condensed milk
  • 1 12.25 ounce jar caramel sauce
  • 1 8 ounce package frozen whipped topping thawed

Instructions

  • Bake the cake according to the package instructions and allow the cake to cool completely. Use the handle of a wooden spoon to poke holes all over the cake.
    poke holes in cake
  • Sprinkle half the chopped Butterfinger over the top of the cake and press the pieces into the holes.
    sprinkle butterfinger on cake
  • Pour the sweetened condensed milk and caramel sauce over the cake and into the holes. Cover the cake and refrigerate it overnight.
    pour milk sauce onto cake
  • When ready to serve, spread the whipped topping over the top of the cake, then sprinkle the remaining chopped Butterfinger candy over the top of the cake.
    top cake with butterfinger

Nutrition

Calories: 425kcal