Print Recipe

Butterfinger Cake



  • 1 (18.25 ounce) box German chocolate cake mix
  • 1 container Cool Whip
  • 1 can sweetened condensed milk
  • 2 Butterfinger candy bars, crushed
  • 1 jar caramel ice cream topping


  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.

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