Butterfinger Cake

This cake is a huge hit! What's nice is that it's really simple to make.

Butterfinger Cake

1 german chocolate cake mix

1 can sweetened condensed milk

1 jar caramel ice cream topping

1 (8oz) container cool whip, thawed

2 Butterfinger candy bars, coarsely chopped

Mix up cake batter and bake in a 9x13 baking pan (or glass dish) according to package directions. As soon as the cake comes out of the oven poke holes in the top of it using a fork.

Combine sweetened condensed milk and caramel topping in a 2-cup glass measuring cup (this makes it easy to pour). Pour about half of the caramel mixture slowly over cake. Use a rubber spatula to spread the mixture evenly over cake. Wait about 10 minutes for the cake to soak up the caramel, then pour remaining mixture over the cake.

Cool cake completely.

Spread cool whip evenly over cooled cake, then sprinkle Butterfinger pieces on top. Cover and refrigerate for several hours or overnight.

This cake really really rich, so you'll want to be sure to cut small pieces! Refrigerate leftovers.

Print this recipe!

Aunt Juanita's Cake

This is a super easy super yummy cake! The recipe originally came from my great-aunt Juanita. It's basically a Butter Pecan cake. What makes it unique is that you put the icing in the cake...believe me, it turns out sooo moist!

1 butter pecan (or plain yellow) cake mix

1 container coconut pecan icing

1 cup water

5 eggs

3/4 cup oil

Grease a bundt pan and preheat oven according to cake mix package directions.

In a large mixing bowl, beat all ingredients for 30 seconds on low and 2 minutes on high. Scrape sides of bowl often to make sure everything gets mixed in evenly. Pour into greased bundt pan.

Bake according to directions on box or until a toothpick comes out clean. Cool in pan about 10 minutes then turn out onto a cake stand or plate. Cool completely. Dust with confectioners sugar before serving.