Jessica's Butterfinger Cake

Jessica's Butterfinger Cake

7 reviews, 4.9 star(s). 80% would make again

Ready in 1 hour 20 minutes

This is my very picky youngest son's favorite dessert, and his girlfriend's recipe. It's very elegant, yet easy to put together.


1 box Yellow butter flavored cake mix; prepared by package instructions
12.25 ounces Caramel topping; (for ice cream)
1 12-oz can Eagle Brand Milk
2 ea Butterfinger candy bars; crushed - divided use
Cool whip topping

Original recipe makes 0



Prepare the cake mix according to the instructions on the package, and bake in a 13" x 9" pan. As soon as you remove it from the oven, poke holes all over the top of the cake, piercing deeply with a large fork or a sharp knife. Pour the caramel topping over the cake while it's still hot, distributing it evenly with a spoon. Pour the canned milk over the caramel topping, and spread it over the cake with a spoon. Sprinkle the crushed candy bars over the milk, reserving about 1/3 of a bar for garnish. Let the cake cool completely. Top with Cool Whip, and garnish with the remainder of the candy bar. Refrigerate for at least one hour before serving.

Alert editor   

Poke the holes in the cake.

Spread the Eagle Brand Milk and the caramel evenly over the top of the cake.

Sprinkle with crushed candy.

Top with Cool Whip, and garnish with crushed candy, if desired. Enjoy!

Calories Per Serving: 3906 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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AWESOME.....Very easy and yummy!!!! I don't even know how to cook but was able to do this and it turned out perfect. Can't wait to share with my girlfriends who are always laughing at my cooking skills.
dfnlvr 3y ago

Outstanding! Very rich and worth every bit. Yumm yumm
Stephr66 4y ago

[I made edits to this recipe.]
Beachbumette 7y ago

[I made edits to this recipe.]
Beachbumette 7y ago

[I posted this recipe.]
Beachbumette 7y ago

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