butterfinger cake
(1 RATING)
I've had this recipe for years and a friend on JAP just asked for it, so I will share my variation of it! The younger generation at church enjoys this recipe and requests it often. It is cool and refreshing during these hot summer days. I hope you enjoy it as much as my kids did!
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prep time
20 Min
cook time
25 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- 1 can sweetened condensed milk
- 1 jar caramel syrup or ice cream topping
- 8 ounces cool whip
- 8 medium butterfinger bars
- 1 box duncan hines yellow cake mix and ingredients needed to make the cake per box instructions
How To Make butterfinger cake
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Step 1Bake cake according to package directions in a 9X13 cake pan. Leave in pan.
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Step 2Make butterfinger bars into crumbs by removing wrappers and place in a gallon ziplock bag. Hammer with rolling pin until crumbs are made.
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Step 3Poke holes in cake with large meat fork. Pour over top of hot cake the sweetened condensed milk and the caramel sauce. Spread over hot cake and allow to penetrate the holes in the cake. Cool to room temperature, then cover and refrigerate.
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Step 4When cake is cold, spread the cool whip evenly over the top and spread the candy crumbs over the top. Refrigerate!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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