Butterfinger Cake

Happy Spring.  Yes, it is sleeting and the forecast is for snow all afternoon and tomorrow but it is spring:)  And the calendar makes official!  Goodness, March is fickle and spring even more so but I am enjoying my bunnies (did you see a few of them on my Instagram?) and thinking towards Easter.  I am still working on my Easter menu.  I am planning to have a brunch but am always looking for something just a little bit new.  Any suggestions?

I am taking dinner to a friend this evening – including one of my “go-to” desserts.  Butterfinger cake.  It is always sure to please.  When I came in from the grocery store yesterday, my son immediately saw dessert in his future.  Sorry – but it did inspire me to make one for Easter.  I tend to think of coconut cake for Easter but my family would all love Butterfingers over coconut any day!

This recipe is so simple but I thought I would share today – perhaps it will inspire you.  Or remind you of a family favorite that you haven’t made in a while that would bring a smile to your family!

1 box Cake Mix – I used German Chocolate…could also use Devil’s Food.
1 – 14 ounce can sweetened condensed milk
1 – 11.5-ounce jar caramel ice cream topping
1 – 8-ounce container Cool Whip
2 –  Butterfingers candy bars, crushed


  1. Bake cake according to instructions on the package.  Cool.
  2. Poke holes in the cake about an inch apart with the back of a wooden spoon.
  3. Pour condensed milk over cake, making sure to fill holes.
  4. Do the same with he caramel topping.
  5. Cover the cake with the Cool Whip.
  6. Sprinkle with the crushed candy bars.  (the photo above has only one candy bar – I

          will add some more just before delivering it this evening.)

Refrigerate for one hour and be sure to store in the fridge!  Enjoy!:)

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