|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 1g||3%|
|Total Sugars 52g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Maybe you have a bunch of leftover Halloween candy. Or maybe you just adore Butterfinger candy bars. Either way, this cake is a joy to make, serve, and eat.
This recipe uses a boxed devil's food cake mix to save time and effort. While still warm, the cake is pierced with a straw to create little holes that are filled with a decadent drizzle of caramel and sweetened condensed milk. Roughly chopped Butterfinger candy bars are added on top, followed by a cream cheese frosting. Finally, even more chopped candy bars are sprinkled all over the top of the cake for a nice crunch and fun presentation. Leftovers can be stored in the fridge for up to a week (not that it'll last that long!).
1 (15.25-ounce) box devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 (8-ounce) jar caramel topping
1 (14-ounce) can sweetened condensed milk
17 fun-size butterfinger candy bars, roughly chopped
1 (12-ounce) container frozen whipped topping, thawed
1 (8-ounce) package cream cheese, at room temperature
Gather the ingredients.
Lightly coat a 9 x 13-inch baking pan with cooking spray. Preheat the oven to 350 F.
Place the devil's food cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Beat 2 minutes at medium speed, scraping the sides again if needed. The batter should be thick and well blended.
Pour into the prepared pan, smoothing out the top with the rubber spatula. Bake on the center oven rack until the cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes.
Place the pan on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or a chopstick.
Stir together the caramel topping and sweetened condensed milk.
Spoon over the warm cake so that the mixture can seep into the holes.
Sprinkle with half of the crushed Butterfinger candy bars.
Combine the whipped topping and cream cheese in a large mixing bowl. Blend with an electric mixer on low speed until smooth, about 1 minute.
Spread the cream cheese frosting over the cake. Sprinkle with the remaining Butterfinger candy pieces. Place the cake, uncovered, in the refrigerator. Let chill about 20 minutes before cutting the cake into squares. The cake is chilled uncovered so the Butterfinger candy pieces stay fresh and crisp as the cake cools.
Serve and enjoy!
- Instead of fun-sized candy bars, use five full-sized Butterfinger candy bars.
- Store leftovers, covered, in the refrigerator for up to 1 week.