Butterfinger Cake Recipe

Name: Butterfinger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) box German chocolate 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); 12 ounces Cool Whip; 1 (14 ounce) can sweetened condensed milk; 2 butterfinger candy bars, crushed; 1 (8 ounce) jar caramel ice cream topping; 1 (16 ounce) can heavy cream; 1 dash vanilla; 1/4 teaspoon sugar

Servings: persons

1 (18 1/4 ounce) box German chocolate 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)
12 ounces Cool Whip
1 (14 ounce) can sweetened condensed milk
2 butterfinger candy bars, crushed
1 (8 ounce) jar caramel ice cream topping
1 (16 ounce) can heavy cream
1 dash vanilla
1/4 teaspoon sugar

1
Bake cake in a 13 x 9-inch cake pan as directed on box.
2
While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.
3
Pour caramel sauce over cake and let cool.
4
Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.
5
Keep refrigerated.
6
Homemade whipped cream.
7
1 can heavy cream.
8
Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.

1040

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 1/4 ounce) box German chocolate 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.

Butterfinger Cake

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