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butterfinger cake

(1 rating)
hillcrestchurchcook avatar
Recipe by
Judy Martin
@hillcrestchurchcook
Byram, MS

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!

(1 rating)
yield 12 -16
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For butterfinger cake

  • 1 can
    sweetened condensed milk
  • 1 jar
    caramel syrup or ice cream topping
  • 8 oz
    cool whip
  • 8 md
    butterfinger bars
  • 1 box
    duncan hines yellow cake mix and ingredients needed to make the cake per box instructions

How To Make butterfinger cake

  • 1
    Bake cake according to package directions in a 9X13 cake pan. Leave in pan.
  • 2
    Make butterfinger bars into crumbs by removing wrappers and place in a gallon ziplock bag. Hammer with rolling pin until crumbs are made.
  • 3
    Poke 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.
  • 4
    When 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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