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butterfinger cake in a pan

Butterfinger Cake

Decadent chocolate poke cake topped with candy and whipped topping.
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Prep Time 1 hour
Cook Time 25 minutes
Rest Time 12 hours
Total Time 13 hours 25 minutes
Course Cake, Sweets & Treats
Servings 18 -24 servings

Ingredients
  

  • 1 box Butter recipe chocolate cake mix Duncan hines
  • 1 can sweetened condensed milk Eagle brand
  • 1 jar caramel sauce
  • 1 jar hot fudge sauce
  • 1 tub cool whip
  • 1 bag butter finger bits or 4 full size Butterfinger bars

Instructions
 

  • Make and bake the cake as directed on the box. Let cool for 5 minutes.
  • While warm, punch holes in the cake with the back of a wooden spoon. Pour the can of sweetened condensed milk over the cake, followed by the caramel and hot fudge. You may have to heat the hot fudge to get it to pour properly. Pour ⅓ to ½ the bag of butterfinger bits over the cake (or two crumbled butterfinger bars).
  • Cool for at least four hours. Overnight is better. Pre-cut cake into 18-24 pieces for easier serving.
  • Top the cake with the tub of Cool Whip and another ⅓ to ½ of the Butterfinger bits (or other two crumbled Butterfinger bars).
  • Serve cool.

Notes

  • Cake is best made a day ahead. Keep it in the fridge.
  • Yellow cake works just as well.
  • I recommend cutting the cake into 2 inch squares in the pan before adding the cool whip for easier serving.