Butterfinger Cake

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Lightly coat a 9 x 13-inch baking pan with cooking spray. Preheat the oven to 350 F. 

3. Step 3

   Place 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. 

4. Step 4

   Pour 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. 

5. Step 5

   Place the pan on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or a chopstick. 

6. Step 6

   Stir together the caramel topping and sweetened condensed milk.

7. Step 7

   Spoon over the warm cake so that the mixture can seep into the holes. 

8. Step 8

   Sprinkle with half of the crushed Butterfinger candy bars.

9. Step 9

   Combine the whipped topping and cream cheese in a large mixing bowl. Blend with an electric mixer on low speed until smooth, about 1 minute.

10. Step 10

    Spread 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.

11. Step 11

    Serve and enjoy!