Butterfinger Cake
User Reviews
4.5
Butterfinger Cake
Description
This Butterfinger Cake begins with baking a yellow cake mix in a 9x13-inch pan. While warm, holes are poked into the cake to allow a rich caramel and sweetened condensed milk mixture to soak in, infusing the cake with moisture and a caramel flavor. After cooling, crushed Butterfinger candy bars are sprinkled over the cake to add a crunchy, peanut butter and chocolate texture contrast.
The cake is then frosted with Cool Whip to cover the entire top layer, providing a light, creamy element that balances the dense caramel-soaked cake and crunchy candy pieces. Additional crushed Butterfingers are sprinkled on top of the frosting for decoration and flavor consistency.
The cake is chilled before slicing into 12 pieces, making it well suited for parties or gatherings where a rich, decadent dessert with layers of flavor and texture is desired. Freezing the candy bars before crushing helps create finer pieces for better topping distribution.
Ingredients
- 15.25 ounces yellow cake mix plus ingredients to prepare (1 box)
- 14 ounces sweetened condensed milk (1 can)
- 12.25 ounces caramel sauce (1 jar)
- 8 ounces Cool Whip thawed (or 3 cups homemade)
- 4 full-size Butterfingers candy bars
Instructions
- Preheat your oven and prepare the yellow cake mix according to the package directions for a 9-inch x 13-inch baking dish.
- While the cake is baking, mix together caramel sauce and sweetened condensed milk in a medium bowl.
- Take the cake out of the oven. While it's still warm poke holes all over the top with the back of a wooden spoon, skewer, or a fork.
- Pour the caramel mixture all over the warm cake and then let it sit on a wire rack until completely cooled. (The cake will soak up the caramel)
- Crush up all the Butterfingers and sprinkle 2 of the candy bars evenly over the cake.*Pro Tip: Put the candy bars in the freezer so they'll crush better. Then crush the Butterfingers in the wrappers, cut the tops off, and pour them out over the cake.
- Frost the cake with the Cool Whip so the entire top is covered.
- Sprinkled the top fo the cake with the remaining 2 crushed Butterfingers. Store in the fridge until ready to cut into 12 slices and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 331kcal | 17% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 417mg | 17% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 205mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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