I made this dessert for my favorite group of educators and staff last month…
One of my favorite reviews was “Indescribably Crazy Good!”
I may have to change the name!
Bake the cake, cool and poke the holes…
Mix together the caramel and
the sweetened condensed milk…
Pour over the cake…
It will soak in like so…
Combine the pudding mix and milk…
add the cool whip and Cheesecake Dip;
Mix until light and fluffy like this!
Spread on cake…
Top with the Butterfinger Pieces…
Refrigerate a bit..
overnight is best to allow
the flavors to develop into the
the Indescribably Crazy Goodness!
Enjoy!
PrintLisa’s Butterfinger Caramel Cake Recipe
Ingredients
- 1 box yellow cake mix
- 1 cup water
- 4 eggs
- 2 oz cream cheese, room temperature
- 1/4 c oil
- 1 tsp vanilla
- 1 can sweetened condensed milk
- 1 cup caramel ice cream topping
- Topping:
- 1 small box vanilla instant pudding
- 2 cups whole milk
- 1/2 tub Philadelphia Cheesecake Dip–it’s found near the cream cheese in the dairy aisle
- 8 oz cool whip
- 4 large Butterfinger Candy Bars,crushed or 1/2 bag Butterfinger Baking Pieces
Instructions
Preheat oven to 350 degrees. Spray 9×13 pan with nonstick spray.
With your mixer, combine the cake mix, water, eggs, oil, cream cheese, and vanilla; beat until fully combined.
Pour batter in prepared pan and bake 20-25 minutes until cake tests done; cool completely.
When cake is cool use a skewer or fork to poke holes in the cake.
Mix the caramel topping and the condensed milk and pour evenly over the cake.
With your mixer combine the vanilla pudding and milk; let stand 2-3 minutes until thick.
Add the cool whip and Cheesecake Dip and beat until combined.
Spread over cake and top with crushed Butterfinger pieces.
Refrigerate at least 2 hours or overnight.
Serve and enjoy.
Lisa’s Butterfinger Caramel Cake Recipe
Ingredients
- 1 box yellow cake mix
- 1 cup water
- 4 eggs
- 2 oz cream cheese, room temperature
- 1/4 c oil
- 1 tsp vanilla
- 1 can sweetened condensed milk
- 1 cup caramel ice cream topping
- Topping:
- 1 small box vanilla instant pudding
- 2 cups whole milk
- 1/2 tub Philadelphia Cheesecake Dip–it’s found near the cream cheese in the dairy aisle
- 8 oz cool whip
- 4 large Butterfinger Candy Bars,crushed or 1/2 bag Butterfinger Baking Pieces
Instructions
Preheat oven to 350 degrees. Spray 9×13 pan with nonstick spray.
With your mixer, combine the cake mix, water, eggs, oil, cream cheese, and vanilla; beat until fully combined.
Pour batter in prepared pan and bake 20-25 minutes until cake tests done; cool completely.
When cake is cool use a skewer or fork to poke holes in the cake.
Mix the caramel topping and the condensed milk and pour evenly over the cake.
With your mixer combine the vanilla pudding and milk; let stand 2-3 minutes until thick.
Add the cool whip and Cheesecake Dip and beat until combined.
Spread over cake and top with crushed Butterfinger pieces.
Refrigerate at least 2 hours or overnight.
Serve and enjoy.