Leftover Halloween candy? Love Butterfinger candy bars? Either way, this cake is fun to make and even more fun to eat!
- Serves: 16 persons
- 1(15.25-ounce) box devil’s food cake mix
- 1 ⅓cup water
- ½cup vegetable oil
- 3large eggs
- 1(8-ounce) jar caramel topping
- 1(14-ounce) can sweetened condensed milk
- 17fun-size Butterfinger candy bars, roughly chopped
- 1(12-ounce) container frozen whipped topping, thawed
- 1(8-ounce) package cream cheese, at room temperature)
Step 1Gather the ingredients.
Step 2Lightly coat a 9 x 13-inch baking pan with cooking spray. Preheat the oven to 350 F.
Step 3Place 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.
Step 4Pour 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.
Step 5Place the pan on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or a chopstick.
Step 6Stir together the caramel topping and sweetened condensed milk.
Step 7Spoon over the warm cake so that the mixture can seep into the holes.
Step 8Sprinkle with half of the crushed Butterfinger candy bars.
Step 9Combine the whipped topping and cream cheese in a large mixing bowl. Blend with an electric mixer on low speed until smooth, about 1 minute.
Step 10Spread 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.
Step 11Serve and enjoy!