The Country Cook

Recipes for the busy cook!

Butterfinger Cake

by 47 Comments

Jump to Recipe Print Recipe

Butterfinger Cake

I suppose by now y’all know my history with these types of cakes. I just can’t help myself. If you’ll remember, it all started off with the Honey Bun Cake. Then it was the Whopper Cake. Then it was the Twinkie Cake. Now, I’m sharing the Butterfinger Cake.
Butterfinger CakeAnd honestly, I cannot choose a favorite from all of those cakes. Maybe I just love cake too much. These are all so good in their own special ways. And all these cakes (except for the Twinkie Cake) start off with a boxed cake mix, then are jazzed up to make them even more special.
If I’m being perfectly honest, that’s probably what I love the most. It’s so easy to make, everyone thinks it’s delicious and I look like a supah-star to my family. Now, let’s dig into this Butterfinger Cake.
Butterfinger Cake Ingredients:
1 box marble cake mix
(ingredients listed on back of cake mix box – eggs, oil & water)
1 can (14 oz.) sweetened condensed milk
1 jar (12 oz.) caramel topping
1 large bar (or a handful of snack size bars) Butterfinger candy
1 (8 oz.) tub whipped topping (COOL WHIP), thawed
chocolate syrup to drizzle on top (optional)
Butterfinger Cake Directions:
Preheat oven to 350F degrees. Spray 9×13 baking pan with nonstick cooking spray. Prepare cake as directed on back of box. Pour into baking dish and bake according to cooking times on back of box. When it comes out of oven, allow to cool for just a few minutes. In a medium bowl, combine sweetened condensed milk with caramel topping.
Butterfinger Cake
Now, start poking holes in the cake with a fork. Really get in there and stab that sucker. You want plenty of crevices for the caramel mixture to go into.
Butterfinger Cake
 Drizzle caramel mixture over cake.
Butterfinger Cake
 Looking good already!
Butterfinger Cake
 Put cake in the fridge to let it finish cooling. Once it is cooled, spread whipped topping over entire cake.
Butterfinger Cake
 Then sprinkle with crushed Butterfinger candy.
Butterfinger CakeKeep cake in the fridge until ready to serve (because of the whipped topping).
Butterfinger Cake Cook’s Notes: This cake is also very good if you use a Devil’s Food Cake mix.

Enjoy!

 

Butterfinger Cake

Butterfinger Cake

Butterfinger Cake starts with a boxed marble cake mix. It's poked and filled with a delicious caramel sauce and topped with a special whipped topping.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Butterfinger Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 182kcal
Author: Brandie @ The Country Cook

Ingredients

  • 1 box marble cake mix
  • ingredients listed on back of cake mix box eggs, oil and water
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz jar caramel topping
  • 1 large bar Butterfinger candy
  • 1 8 oz tub whipped topping thawed
  • chocolate syrup to drizzle on top optional

Instructions

  • Preheat oven to 350F degrees.
  • Spray 9 x 13 baking pan with nonstick cooking spray.
  • Prepare cake as directed on back of box.
  • Pour into baking dish and bake according to cooking times on back of box.
  • When it comes out of oven, allow to cool for just a few minutes.
  • In a medium bowl, combine sweetened condensed milk with caramel topping.
  • Now, start poking holes in the cake with a fork. Lots of holes! You want plenty of crevices for the caramel mixture to go into.
  • Drizzle caramel mixture over cake.
  • Put cake in the fridge to let it finish cooling.
  • Once it is cooled, spread whipped topping over entire cake.
  • Then sprinkle with crushed Butterfinger candy.

Video

Notes

Keep cake in the fridge until ready to serve (because of the whipped topping).
If you like, sprinkle some extra crushed Butterfinger bars on top before serving or drizzle with a little chocolate syrup, then dig in! This cake is also very good if you use a Devil's Food Cake mix.

Nutrition

Calories: 182kcal | Carbohydrates: 39g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 31mg | Sugar: 21g | Calcium: 9.3% | Iron: 5.2%
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Reader Interactions

Comments

  1. Amica Galloway says

    February 20, 2012 at 4:40 pm

    I baked this cake for one of my co-workers birthday a few weeks ago. Everyone loved it & he said it was one of the best cakes he ever tasted, thanks for sharing !!!

    Reply

  7. Brianna Grant says

    June 16, 2012 at 4:59 pm

    I've made this cake 3 times now, it is just too yummy!!! The 3rd time I made it, I put butterscotch topping in it instead of caramel. It was just as amazing. Thanks for sharing.

    Reply

  8. Tina V. says

    August 11, 2012 at 7:55 pm

    I LOVE your blog! I have gotten some great recipes from here. You are missing one poke cake though. I would like to share my recipe with you. It is my whole family's favorite. We can't have a special get together w/o it or I get in trouble. If you are interested, please let me know how I can pass it along.

    Reply

  9. DORIS WINFREE says

    December 24, 2012 at 9:36 pm

    THANK YOU FOR ALL THE PICTURES OF YOUR RECIPES THAT HELPS SO MUCH!! I LOVE ALL YOUR RECIPES AND PUT A LOT OF THEM ON FACEBOOK.

    Reply

  10. tiffany says

    January 14, 2013 at 11:19 pm

    Thanks so much for sharing all your recipes…made this cake today…EXCELLENT!! Even though the store didn't have the marble cake mix i made my own and made two cakes…a box of yellow and choc. fudge cake mix. Just swirled choc. into yellow and then yellow swirl into the choc. It was great…even added the carmel/con. milk mixture (what was left of it) and drizzled it on the top when i was finished. Thanks for the step by step pics in with directions. I look forward to seeing more recipes!

    Reply

  12. Lynn Vandever says

    May 6, 2013 at 3:26 am

    I made with the chocolate cake mix and it was yummy. I also found the wrapper is tough enough to smash the candy while still wrapped. Then all you have to do is snip the end off and poor the candy onto the cake. Easy but looks like you went to a lot of work. lol Thanks for all your recipes, they are really good.

    Reply

  13. Andrea says

    May 17, 2013 at 5:42 pm

    Made this with a devil's food cake mix cuz that's what I had in the cabinet and omitted the cool whip sincy my boyfriend doesn't really like it. However, it was super moist and awesome topped with crushed butterfinger candy, a little of the caramel mixture and drizzled with a bit of chocolate syrup.

    Reply

  14. Anonymous says

    July 12, 2013 at 9:54 pm

    Found this on Pinterest and can not wait to make it for my husband's birthday this week. Yummy. I love dressing up plain old boxed cake mixes into something fab. It is going to be a long week of waiting, he he. I just hope they top the peanut butter brownies I made for our anniversary this week, but pretty sure they will.

    Reply

  17. Anonymous says

    February 3, 2014 at 12:07 am

    My daughter and I made this today! So good…we are keeping it in the freezer instead of the fridge for now. Ty for the awesome recipe!

    Reply

  18. Joyce says

    October 22, 2016 at 7:09 pm

    Brandie, made this for my sister’s Birthday. Instead of poking the cake with a fork, I used the end of a wooden spoon. Makes it easier to pour the caramel mixture into holes that are a bit bigger. I poke them about 1/2 inches apart. The cake was a hit! Will for sure make it again. Thank you for sharing this recipe!

    Reply

  19. Debra Doan says

    March 12, 2017 at 9:57 am

    recipe is incomplete…check it out…a few things don’t have the right amt. size containers listed…they say 1 oz. whatever…lol thanks, love the idea of the cake…butter finger is a favorite of mine, just need to know accurate amts, please.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *