How to Make Butterfinger Cake
- Bake cake in a 9x13 pan.
- While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in.
- Cool completely.
- Crush candy bars.
- Reserve 1/2 of one bar and mix the rest into a large tub of frozen whipped topping (thawed) along with pecans.
- Spread over cooled cake and top with reserved candy.
- Refrigerate until ready to serve.