Description
This Butterfinger Bomb Cake is a decadent chocolate dessert made with layers of moist cake, caramel, pudding, whipped topping, and crushed Butterfinger bars. Perfect for parties, potlucks, and candy lovers, this no-fuss cake recipe delivers rich chocolate and peanut butter flavor in every bite.
Ingredients
1 box chocolate cake mix
1 can (14 oz) sweetened condensed milk
1 cup caramel sauce
1 package (3.4 oz) instant vanilla or butterscotch pudding mix
2 cups cold milk
1 container (8 oz) whipped topping (Cool Whip), thawed
5 Butterfinger bars, crushed
Instructions
1. Preheat the oven and prepare the chocolate cake mix according to box instructions. Pour into a 9×13-inch pan and bake as directed. Let the cake cool for about 10 minutes.
2. Using the handle of a wooden spoon, poke holes all over the warm cake.
3. Pour sweetened condensed milk evenly over the cake, letting it soak into the holes.
4. Drizzle caramel sauce over the top. Let cake cool completely.
5. In a bowl, whisk pudding mix with cold milk until thickened. Spread the pudding over the cooled cake.
6. Spread whipped topping evenly over the pudding layer.
7. Crush Butterfinger bars and sprinkle generously over the top.
8. Chill for at least 4 hours before serving. Serve cold.
Notes
Let the cake cool completely before adding pudding and whipped layers for the best texture.
Crush the Butterfingers just before topping to keep them crisp.
This cake tastes even better the next day after flavors meld.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg