Butterfinger Cake

Be the first to review
READY IN: 38mins
Recipe by Serena 485247

Oozing with Caramel deliciousness and Butterfinger Crunch

Ingredients Nutrition

  • 517.37 g box German chocolate cake mix
  • 3 eggs (or as called for by your cake mix)
  • 78.07 ml oil (or as called for by your cake mix)
  • 314.66 ml water (or as called for by your cake mix)
  • 340.19 g Cool Whip
  • 396.89 g can sweetened condensed milk
  • 2 butterfinger candy bars, crushed
  • 226.79 g jar caramel ice cream topping
  • 453.59 g can heavy cream
  • 0.25 ml vanilla
  • 1.23 ml 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a