This Butterfinger cake features moist yellow cake and rich caramel sauce topped off with a generous amount of Butterfingers. This luscious cake is so easy to make with only 5 ingredients.
1BoxYellow Cake MixAnd Ingredients Called For On the Box
14OuncesSweetened Condensed Milk
16OuncesCaramel Ice Cream Topping
8OuncesCool WhipThawed
4Regular Size ButterfingersRoughly Chopped
Instructions
Bake cake according to package directions for a 9x13 inch pan.
Cool for 5 minutes. Poke holes all over cake with the handle of a wooden spoon.
Pour sweetened condensed milk and caramel sauce over cake. Cool completley.
Evenly spread with Cool Whip, and top with chopped butterfingers.
Notes
Ingredient Notes and Shopping Tips
Sweetened Condensed Milk: Look for it in the baking aisle near the powdered milk. Be sure not to get evaporated milk which is unsweetened.
Caramel Sauce: I used Smucker's sundae syrup here. Look for it near the ice cream cones and hot fudge. Zap it in the microwave for 10-20 seconds to make it easier to measure.
Cool Whip: Thaw overnight in the fridge. If you forget to thaw it try floating it in a bowl of warm water. Do not microwave it, or it may separate.
Krystle's Tips and Tricks
Perfect Poke Technique: Poke holes around ½ to 1 inch apart. If they're too close the cake may get soggy, but if they're too far apart you won't get some filling in every bite.
Cool But Just a Little: Cool the cake for 5 minutes before poking your holes. This will make sure your cake is set, but still warm enough to absorb all your yummy caramel filling.
Easy Pouring: Pour filling using a glass measuring cup with a spout for better control.
Cut Chocolate Bar Easily: Cleanly cut butterfingers by placing them in the freezer for an hour or two