Friday, August 03, 2012

Butterfinger Cake

I don't know what heaven is like, but I'm pretty sure that this cake is served for breakfast, lunch, and dinner. OK, if you've never had this cake before, you must change that. Make it. Seriously. Get off the computer and make it right now. It will change your life. 

Butterfinger cake is one of my absolute favorite desserts of all time. This is precisely why I do not make it. Ever. Like, ever. Because I will literally eat the entire thing. I don't share. Not when it comes to this cake. I cannot remember the last time I made it. I think it was for a family get-together a few years back.   I decided I would make one of these little pieces of heaven-sent goodness for my husband's office gathering tomorrow. Everyone from his office is getting together for some fun at the lake and they're going to grill some burgers, hot dogs, etc. Unfortunately, I cannot go because I'll be in Gadsden helping out with a friend's baby shower. I hate I'm going to miss it, but I did make sure he takes some tasty treats for everyone. I also made a fresh corn and tomato salad. It's light, refreshing, and full of flavor. I'll share that recipe another day. 

For now, here's the only recipe you ever need for the rest of your life! If you don't mind weighing 500 pounds.

Butterfinger Cake


Box cake mix - I used Devil's Food. I've seen people use yellow cake. In my opinion, it's definitely better with chocolate cake!!
1 can sweetened condensed milk
1 jar caramel ice cream topping
4 Butterfingers, crushed
1 medium size tub Cool Whip


Bake cake according to directions. Let cool completely, then poke holes in the cake, about 1 inch apart. I just used the handle end of a steak knife.

Next, pour condensed milk over cake. This is where it starts gettin' good!

Sprinkle 1/2 of the Butterfingers on top of condensed milk.
Like I's gettin' gooooodddd.

Pour caramel topping over crushed Butterfingers.

What was that? You need a better look at it? 
You can never have too many pictures of ooey gooey caramel sauce, right?

Finally, spread the Cool Whip over the top. I used Lite Cool Whip, because I'm healthy like that.

And let's not forget......
the rest of the Butterfinger pieces.

That's what I'm talkin' about. (said in my Kip voice, ya know...from Napoleon Dynamite? Anyone? Bueller?)

And there you have it! The best cake you'll ever put in your mouth!

The world would be a better place if more Butterfinger cake was eaten. So, go make some and eat it up. And eat some for me, as I'm not allowing myself to even touch the pan while it's still here....sitting in my fridge, looking all delicious, teasing me......but don't take my word for it. Make your own cake, you'll see.


  1. Great recipe, Lauren. Your cake looks delicious.

    1. Thanks, Brandi!! It's SO good, which is why I can't make it very often. ;-)


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