Butterfinger Cake


  • 1 Butterfinger candy bar crushed
  • 14 ounce can Condensed milk
  • 1 box devil’s food cake mix
  • 12 ounce jar caramel topping
  • 16 ounce container frozen whipped topping thawed


  • Prepare cake based on package instructions and bake in a 9×13 pan.
  • After removing cake from oven, immediately poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake.
  • Cover and refrigerate until chilled.
  • After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.