Butterfinger Cake – a delicious recipe with cake mix, eggs, oil, water, caramel topping, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake cake according to directions on the box. Remove from oven and immediately poke holes in the top of the cake with a drinking straw or chopstick to make holes for the caramel topping to sink into.
2
Prepare the caramel topping by mixing the caramel and sweetened condensed milk in a small bowl until well combined. Drizzle over the warm cake so it seeps down into the holes.
3
Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
4
In a large mixing bowl, combine thawed whipped topping and softened cream cheese with an electric mixer on low speed until smooth and creamy. Spread mixture over top of the candy. Sprinkle remaining candy pieces on top.
5
Place, uncovered, in the freezer for about an hour; then place in the refrigerator until ready to serve. Refrigerate leftovers.
817
kcal
Calories
86
g
Fat
4
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (16 1/2 ounce) box devil's food cake mix, 3 eggs (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 1/3 cups water (or as called for by your cake mix), and more.
Yes, Butterfinger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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