Butterfinger Caramel Cake Recipe
This Butterfingers Caramel Cake is so simple and full of delicious flavor. If you need a quick and delicious cake recipe, we highly recommend this one.
Servings: 12 people
- 4 butterfinger candy bars crushed and divided
- 1 box yellow cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 1 (14oz) can sweetened condensed milk
- 1 (12oz) jar caramel ice cream topping
- 1 (8oz) tub cool whip topping
Place candy bars in freezer. Make cake according to directions on the package.
While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes all over in it with a fork. The more holes you poke, the more caramel sauce will seep through the cake. Pour caramel/milk mixture over the cake. Allow the cake to cool completely.
Pull candy bars out of freezer and smash with a hammer while they are still in their packages. Sprinkle two candy bars (half of them) over cake. Spread Cool Whip over the candy bars. Then sprinkle the remaining candy bars on top. Chill for at least an hour before serving. Place leftovers in the fridge (if you have any).
Calories: 546kcal | Carbohydrates: 82g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 514mg | Potassium: 345mg | Fiber: 2g | Sugar: 44g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg