Butterfinger Cake


My husband just celebrated his 40th Birthday this past weekend.  He had to work so I made this for him on Tuesday when he was home. We had a little get together with my family since we were not able to celebrate on Fathers Day due to sickness in the family.  Everyone really enjoyed this cake.  I actually came home on my lunch break from work and put this cake in the oven.  I pulled it out and poked the holes in it and poured the yummy sauce over the hot cake. I had my son place it in the fridge for me so I could get back to work.  Once I got home from work I finished it and took it to our get together.  It is just that easy to do.   Butterfinger candy bars are his favorite so this cake was perfect.

My husband and I met when we were in high school.  We have been together ever since.  I will not lie and say we did not have our ups and downs but we have stuck it out for 22 years, married almost 19 of those years.  We have two great kids and I am looking forward to growing old together.  Happy Birthday!


Most recent picture of him at a family wedding.  Of course no pictures together because I am the one always behind the camera!



Bake the cake and remove once done, poke holes all through the cake with the back end of a spoon or with a fork. Pour sweetened condensed milk and caramel mixture over the hot cake. Look at all that yummyness soaking in. 


Once cooled spread your whipped topping over the entire cake and sprinkle your crushed candy bar all over the top.


Who could resist that?   I hope you get to try this recipe soon.  It really is simple to throw together and is perfect for potlucks, barbecues, or just because.






Butterfinger Cake

Via Southern Plate - The inspiration for my blog! Christy Jordan is the best!

1 box devil’s food cake mix
1 bottle caramel topping
1 can Condensed milk
1 large tub cool whip
1 Butterfinger bar
Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.

Shared at:
A Well Seasoned Life
A Theme Bakers Sunday @ Cupcake Apothecary
Foodie Friday @ Little Brick Ranch
Church Suppers Sunday @ Everyday Mom's Meals

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