Description
This Butterfinger Bomb Cake is a decadent chocolate dessert made with layers of moist cake, caramel, pudding, whipped topping, and crushed Butterfinger bars.
Ingredients
Scale
- 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
- 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.
- Using the handle of a wooden spoon, poke holes all over the warm cake.
- Pour sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Drizzle caramel sauce over the top. Let cake cool completely.
- In a bowl, whisk pudding mix with cold milk until thickened. Spread the pudding over the cooled cake.
- Spread whipped topping evenly over the pudding layer.
- Crush Butterfinger bars and sprinkle generously over the top.
- Chill for at least 4 hours before serving. Serve cold.
Notes
- Perfect for parties and potlucks.
- Chocolate and peanut butter lovers will enjoy this cake.
- Make ahead of time for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Fat: 20g
- Carbohydrates: 56g
- Protein: 4g
Keywords: Butterfinger Bomb Cake, chocolate dessert, layered cake