Butterfinger® Cake recipe

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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

Nutrition Info

547.3 calories
carbohydrate: 75 g
cholesterol: 39.6 mg
fat: 25.7 g
fiber: 1.1 g
protein: 6.9 g
saturatedFat: 12.7 g
servingSize: -
sodium: 413.2 mg
sugar: 46.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

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

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

Recipe Yield

15 servings

Recipe Note

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.

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