Butterfinger Cake

I created this cake based off of another cake we like around this house. That recipe will be posted in the next few months or so, I hope. This cake is moist, sweet, rich and amazing. It's also a short-cut cake meaning you use a box cake mix and other store bought items. I made this cake for my mom and sister. They love butterfinger, but not chocolate cakes. Most ideas for butterfinger cakes involve chocolate so I knew I needed something different. My only regret is not putting more crushed up candy bars on top.


At first bite the taste may seem overwhelming but I powered through it and ended up really really enjoying this cake. In fact just remembering the taste makes me wish I had some right now. If you are a butterscotch or butterfinger fan you will love this cake!

Butterfinger Cake:

1-18.25oz box yellow cake mix with pudding
1 5.9oz box instant butterscotch pudding mix
1 cup sour cream
1/2 cup veg oil
4 eggs
1/2 cup warm water
1/3 cup milk
1 1/4 cups butterscotch chips
1 can sweeteded condensed milk
1 small jar caramel ice cream topping
1 tub cool whip
3 butterfinger bars, crushed

Preheat oven to 325 degrees. In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the butter scotch chips and pour batter into a well greased 9 x 13 pan. Bake for 50-60 minutes or until the top is springy to the touch and a toothpick inserted into the middle comes out with very few wet crumbs. This cake is pretty forgiving if it is slightly over baked. Cool cake completely.

Once cake is cooled score cake with a fork. Pour sweetened condensed milk over the cake and allow to soak in, about 10 minutes. Pour caramel sauce evenly over cake. Let sit another 10 minutes. Spread cool whip onto the cake and top with crushed candy bars. Keep cake in the fridge.