butterfinger bomb cake

How To Make butterfinger bomb cake

• 1

  Mix and bake cake to directions on box, plus adding in the sour cream.
• 2

  Bake in a 9x13 pan. While still warm poke holes all over cake using the end of a wooden spoon.
• 3

  Pour caramel topping over the warm cake and into the holes, reserve 5 tablespoons.
• 4

  Then set in fridge to chill for at least 30 minutes. Spread cool whip over cake.
• 5

  Next crush butterfingers and sprinkle on cool whip. Finish by drizzling remaining caramel over cake. Store cake in refrigerator.
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