butterfinger bomb cake

Patsy Fowler


this cake recipe came from my sister's collection it's a good cake


★★★★★ 1 vote

45 Min


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  • 1 box
    chocolate cake mix
  • 1 c
    sour cream
  • 1 jar(s)
    caramel ice cream topping
  • 4
    regular sized butterfinger candy bars
  • 8 oz
    cool whip topping

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.

Printable Recipe Card

About butterfinger bomb cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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