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Lisa’s Butterfinger Caramel Cake Recipe

Ingredients

Scale
  • 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.

Find it online: https://friedpiesandfireflies.com/lisas-butterfinger-caramel-cake-recipe/