Paula Deen's Butterfinger Cake

Total Time
Prep 15 mins
Cook 30 mins

This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.

Ingredients Nutrition

  • 1 (18 1/4 ounce) package chocolate cake mix
  • 1 13 cups water
  • 3 large eggs
  • 12 cup vegetable oil
  • 2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 1/4 ounce) jar caramel ice cream topping
  • 1 (8 ounce) container frozen non-dairy topping, thawed
  • Garnish

  • 1 (2 1/8 ounce) butterfinger candy bars, finely chopped


  1. Preheat oven to 350°F.
  2. Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
  3. Prepare cake mix following package directions(adding water, oil and eggs).
  4. Add 1 chopped Butterfinger to batter, stirring well.
  5. Pour into prepared pan and bake as directed on package.
  6. Let cake cool for 5 minutes.
  7. Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
  8. Pour condensed milk and caramel topping evenly over cake.
  9. Sprinkle remaining 1 chopped Butterfinger over caramel.
  10. Cover and chill.
  11. Before serving, spread whipped topping evenly over cake.
  12. Garnish with chopped Butterfinger, if desired.
  13. Cut into squares to serve.
Most Helpful

I don't usually review but........THIS WAS THE BEST CAKE EVER!!!! Great and simple.

NanaJudy February 09, 2016

I used a carrot cake mix and everyone loved it. I also used cool whip chocolate frosting instead of cool whip but it is awesome either way you make it.

evegpt October 01, 2014

Awesome!! I made it using Butter cake mix, as I had seen a picture of this with that, also my boys are not huge chocolate fans. It was fantastic!!!! My one son now wants it as his birthday cake!

Charmie777 October 23, 2012