Butterfinger® Cake

Name: Butterfinger® Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 15 servings
Ingredients: 1 (15.25 ounce) package devil's food cake mix; ⅔ cup water; ½ cup oil; 2 eggs; 1 (14 ounce) can sweetened condensed milk; 1 (12 ounce) jar hot fudge dessert topping; 1 (12 ounce) jar caramel dessert topping; 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed; 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Rating: 4.44 stars

18 Ratings
12 Reviews
4 Photos

Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.

By RDANIEL511

Gallery

Recipe Summary

prep:

15 mins

cook:

30 mins

additional:

1 hr

total:

1 hr 45 mins

Servings:

Yield:

15 servings

Nutrition Info

Ingredients

Original recipe yields 15 servings

The ingredient list now reflects the servings specified

1 (15.25 ounce) package devil's food cake mix
⅔ cup water
½ cup oil
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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Step 2

Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
Step 3

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
Step 4

Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
Step 5

Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

Nutrition Facts

Per Serving:

547 calories; protein 6.9g; carbohydrates 75g; fat 25.7g; cholesterol 39.6mg; sodium 413.2mg. Full Nutrition

Reviews (12)

Most helpful positive review

Linda

11/02/2013

Love it! It's very gooey and sweet but it's great. Would love trying something new with it next time too like perhaps mixing crunched-up Butterfinger bars in with the battery. Read More

Helpful

(9)

Most helpful critical review

blue_711

10/18/2014

I tried this recipe as written and did not enjoy it as much as I was hoping. With all of the liquid you put into the cake I found it wet and overwhelmingly sweet. Even my husband who always likes things sweeter than me said it could do with less. My suggestion is to cut each of the following in half: the condensed milk caramel and fudge sauce. I liked the cool whip and chocolate bar topping as is. Read More

Helpful

(2)

18 Ratings

5 star values: 11
4 star values: 5
3 star values: 1
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Linda

11/02/2013

Love it! It's very gooey and sweet but it's great. Would love trying something new with it next time too like perhaps mixing crunched-up Butterfinger bars in with the battery. Read More

Helpful

(9)

busynurseandmom

10/20/2015

This type of dessert needs a more dense cake. To get that consistency I followed the directions on the box add 1 extra egg 1/4 cup of mayo and a couple spoons of sour cream. It's amazing. I used 1/2 can condensed milk 1/2 jar of fudge and 1/2 jar of caramel. Otherwise it wouold be too wet. Other than that it is a perfect dessert. Love it. Read More

Helpful

(4)

blue_711

10/18/2014

Helpful

(2)

Kimyaka Jackson

08/11/2014

I baked this cake for a church event and it was a big hit! Everyone loved it and wanted me to bake another one. If you haven't tried it Please do. Read More

Helpful

(1)

Samantha

09/28/2014

I really enjoyed this recipe. When I made it I halved the amount of caramel and hot fudge and still had way too much extra!! The cake however was delicious and moist and it kept well staying moist after refrigeration for five whole days! Read More

Marie B Nice

11/21/2019

Loved this cake. My family enjoyed it so much. I did use Hershey's dark chocolate syrup and Hershey's carmel syrup. It was drizzled all over on top. It was my way of controlling the sweetness level. Read More

01/27/2017

Holy smokes this is good! Read More

Brenda Starr

07/15/2014

It was FANTASTIC.Easy to make with kids also.We didm t use the hot fudge but still good. Next time we will remember to buy the fudge. Looking forward to baking it again. Read More

ferg

06/05/2014

This cake was a big hit. I followed the recipe exactly with the exception of following the cake directions on the box. It was extremely moist easy and quick to make and not too sweet. I know I thought it would be sickening sweet but it wasn't. What a great recipe!!! Thank you. Oh I made it for a 13 year old's birthday and he said "this is better than my mom's." Read More

More Reviews

Back to Butterfinger® Cake

All Reviews for Butterfinger® Cake

- of Reviews

Butterfinger® Cake

Servings Per Recipe: 15
Calories: 547.3

% Daily Value *

protein: 14 %

carbohydrates: 24 %

dietary fiber: 4 %

sugars:

fat: 40 %

saturated fat: 64 %

cholesterol: 13 %

vitamin a iu: 3 %

niacin equivalents: 12 %

vitamin c: 1 %

folate: 2 %

calcium: 14 %

iron: 9 %

magnesium: 5 %

potassium: 9 %

sodium: 17 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Butterfinger® Cake

1 of 12

All Reviews

Linda

11/02/2013

Love it! It's very gooey and sweet but it's great. Would love trying something new with it next time too like perhaps mixing crunched-up Butterfinger bars in with the battery.

Helpful

(9)

busynurseandmom

10/20/2015

Helpful

(4)

blue_711

10/18/2014

Helpful

(2)

Kimyaka Jackson

08/11/2014

I baked this cake for a church event and it was a big hit! Everyone loved it and wanted me to bake another one. If you haven't tried it Please do.

Helpful

(1)

Samantha

09/28/2014

Marie B Nice

11/21/2019

Loved this cake. My family enjoyed it so much. I did use Hershey's dark chocolate syrup and Hershey's carmel syrup. It was drizzled all over on top. It was my way of controlling the sweetness level.

01/27/2017

Holy smokes this is good!

Brenda Starr

07/15/2014

It was FANTASTIC.Easy to make with kids also.We didm t use the hot fudge but still good. Next time we will remember to buy the fudge. Looking forward to baking it again.

ferg

06/05/2014

1 of 4 Butterfinger® Cake

Linda

2 of 4 Butterfinger® Cake

Marie B Nice

3 of 4 Butterfinger® Cake

Marie B Nice

4 of 4 Butterfinger® Cake

Billybob809

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Butterfinger® Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (12)

Most helpful positive review

Most helpful critical review

All Reviews for Butterfinger® Cake

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Include these ingredients

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Butterfinger® Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (12)

Most helpful positive review

Most helpful critical review

All Reviews for Butterfinger® Cake