Butterfinger Cake

6 ingredients
6 steps

Ingredients

  • 1 box Duncan Hines Swiss chocolate cake mix
  • 6 to 8 large Butterfinger candy bars
  • 1 large Cool Whip
  • 1 large jar caramel ice cream topping
  • 3 eggs
  • oil

Directions

  1. 1
    Mix cake mix according to directions and put in a 9 x 13-inch baking dish.
  2. 2
    Bake.
  3. 3
    After cake is done, punch holes in it and pour half of the caramel over it.
  4. 4
    Let cake completely cool and then crumble 6 candy bars over it.
  5. 5
    Next pour remaining caramel. Then top with the Cool Whip.
  6. 6
    Crumble remaining candy bars over top.

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