Go Back
+ servings

Butterfinger Cake

This Butterfinger cake features a moist cake is topped with caramel sauce, Cool Whip and crushed Butterfinger candy bars.
Prep Time 10 mins
Cook Time 30 mins
Chill Time 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 12
Calories 258 kcal


  • 15.25 ounces yellow cake mix and ingredients listed on the box to make cake
  • 1 cup sweetened condensed milk
  • 1 cup jarred of caramel sauce
  • 1 ½ cups Butterfinger Candy Bits divided
  • 8 ounces container Cool Whip


  • Preheat oven to 350°F. Lightly spray a 9x13 glass baking dish with baker's spray (like Baker’s Joy brand). Set aside.
  • In a medium-sized bowl with a pour spout (a large glass measuring cup works great) stir together the sweetened condensed milk and jarred caramel sauce until completely combined. Set caramel mixture aside.
  • In a large mixing bowl whisk together the ingredients for the box cake mix for 1 to 2 minutes or just until completely combined and no lumps remain.
  • Bake cake for 28 to 30 minutes or until lightly golden and a toothpick, inserted into the center of the cake, comes out clean.
  • When the cake comes out of the oven, using a fork or wooden skewer, poke lots of holes all over the entire cake. Slowly pour caramel filling mixture evenly over the top of the warm cake. Make sure to do this slowly so that your sauce gets evenly distributed into the warm cake and does not pool up in one area of your cake.
  • Sprinkle evenly ½ cup of the crushed Butterfinger candies over the top of the cake. Allow your cake to cool on the counter for 1 hour.
  • Evenly spread cool whip onto the cooled cake and top with the additional 1 cup crushed Butterfinger candy pieces.
  • Refrigerate the Butterfinger cake for 1 to 2 hours, up to overnight, before slicing and serving.


TIP: If you can not find the bag of Butterfinger Bits in the baking aisle of your grocery store you can use 4 to 5 large butterfinger candy bars and place them into a zip top bag and crush them yourself.
TIP: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
TIP: I used a fork to poke the holes instead of a skewer and I poked more of them. When I poured the caramel mixture over the cake I made sure to pour it directly into the holes waited for it to soak in then poured in more.


Sodium: 162mgCalcium: 111mgVitamin C: 1mgVitamin A: 118IUSugar: 27gFiber: 1gPotassium: 179mgCholesterol: 12mgCalories: 258kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 7gProtein: 4gCarbohydrates: 47gIron: 1mg