Butterfinger Cake

This cake is too DIE for! Plus it's so easy. That's the best part. Well, not the best. I think the caramel that soaks in the cake and makes it so moist is the best part. I wanted to make a birthday dessert for my sister and remembered this. I found this recipe on Pinterest. It's hit and miss for me with the recipes I find on Pinterest. Some are amazing. Most of the recipes though I change up a little to make them more to my liking.
This certain recipe I didn't have to change at all. I wanted to share with those of you that don't have a Pinterest account or those that do and haven't seen this pin floating around.





1 box of yellow cake mix (also the items on the box that you need to make it with)
1 can of sweetened condensed milk
1 8 oz. tub of Cool Whip
4 Regular sized Butterfingers candy bars
1 Jar of caramel sundae topping. (I used the Hershey brand)

Make the cake mix per box directions. Bake in a 9x13 pan following box bake time and temperature.

While it's baking, mix together the caramel and sweetened condensed milk in a bowl. When the cake is hot out of the oven poke holes in the cake. I used the tip of a meat thermometer but a fork works well too. Pour your caramel mixture over the hot cake evenly. Let cool. You'll notice the cake soaks up the caramel mixture. (Like I told you, BEST PART!)

Crush 2 of the Butterfingers and sprinkle over the cake. The original recipe said to put them in the freezer for a little bit and then crush because they crush better. I forgot this step (oops!) but my Butterfingers crushed fine.

Spread the Cool Whip evenly over the cake and then crush the remaining 2 Butterfingers and sprinkle over the top. HOPE YOU LIKE IT AS MUCH AS WE DID!

Store left overs in the fridge.

*If you don't like Butterfingers I think any candy bar would work. I want to try it with crushed up Heath bars too.

Adrienne