Butterfinger® Cake Recipe - Allrecipes.com
Butterfinger(R) Cake Recipe
  • READY IN hrs

Butterfinger® Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2013

Love it! It's very gooey and sweet, but it's great. Would love trying something new with it next time too, like perhaps mixing crunched-up Butterfinger bars in with the battery.

Most Helpful Critical Review
Oct 18, 2014

I tried this recipe as written and did not enjoy it as much as I was hoping. With all of the liquid you put into the cake, I found it wet and overwhelmingly sweet. Even my husband, who always likes things sweeter than me, said it could do with less. My suggestion is to cut each of the following in half: the condensed milk, caramel, and fudge sauce. I liked the cool whip and chocolate bar topping as is.


7 Ratings

Aug 11, 2014

I baked this cake for a church event and it was a big hit! Everyone loved it and wanted me to bake another one. If you haven't tried it Please do.

Sep 28, 2014

I really enjoyed this recipe. When I made it I halved the amount of caramel and hot fudge and still had way too much extra!! The cake however was delicious and moist and it kept well, staying moist after refrigeration for five whole days!

Jul 15, 2014

It was FANTASTIC.Easy to make with kids also.We didm,t use the hot fudge but still good. Next time we will remember to buy the fudge. Looking forward to baking it again.

Jun 05, 2014

This cake was a big hit. I followed the recipe exactly with the exception of following the cake directions on the box. It was extremely moist, easy and quick to make, and not too sweet. I know, I thought it would be sickening sweet, but it wasn't. What a great recipe!!! Thank you. Oh, I made it for a 13 year old's birthday and he said, "this is better than my mom's."


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  • Calories
  • 547 kcal
  • 27%
  • Carbohydrates
  • 75 g
  • 24%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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