Butterfinger Cake

I’ve always loved baking…and might I just add I’m pretty darn good at it! That is, until, we moved into our new house. Something was up with the oven. I could never get the temperature right and every time I tried to bake, things burned or were completely dry. The most embarrassing instance was when I tried to make brownies and a cake for Pete’s birthday celebration with his family. The cake didn’t rise and the brownies were as dry as a dessert. I’ll never forget the looks on their faces as they tried to pretend it was good.

Well, ever since we got our new oven, this has completely changed- I’m back to being a baking machine! I’ve made cookies, breads, and muffins…but was still intimidated to try a cake again. Until now! This cake was delicious, decadent, and moist. I’ll be making this for Pete’s birthday next year for sure. Hopefully everyone will give me a chance to redeem myself!


Butterfinger Cake Ingredients (source)

  • 1 box french vanilla cake mix, plus ingredients to make the cake
  • 1 can sweetened condensed milk
  • 1 jar Smucker’s caramel ice cream topping
  • 1 (8oz) tub Cool-Whip
  • 10 fun sized Butterfinger candy bars, crushed (or about 4 regular sized bars)

Start by baking the cake according to package directions in a 9×13 pan. This was the first time (since receiving it at my bridal shower) that I used my hand mixer!


I don’t know why I kept it packed away for so long- it’s incredibly easy and time saving!

While the cake is baking, combine your sweetened condensed milk with the caramel topping. Mix well and set aside.


Once the cake is done baking, poke holes in it with a fork. While still hot, pour the milk/caramel mixture on top, letting it seep into the holes. Allow to cool completely.


Put your Butterfingers in a ziploc bag and crush. Pour about half ontop of the cake.


Spread the cool whip on top of the Butterfinger layer.


Sprinkle on the remaining Butterfingers. Chill.


Sooo amazing!


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