Description
Butterfinger Bomb Cake is an easy, indulgent dessert layered with moist chocolate cake, creamy butterscotch pudding, caramel drizzle, and crunchy Butterfinger candy. Perfect for potlucks or parties, this bomb cake is the ultimate crowd-pleasing treat. Make it ahead and serve chilled for best flavor!
Ingredients
1 box chocolate cake mix
1 can sweetened condensed milk
1 jar caramel sauce
1 package instant butterscotch pudding mix
2 cups cold milk
1 tub Cool Whip or whipped topping
4 Butterfinger candy bars, crushed
Instructions
1. Prepare chocolate cake according to the box instructions and bake in a 9×13-inch pan. Allow it to cool slightly.
2. Use the end of a wooden spoon to poke holes all over the cake. Pour sweetened condensed milk over the top, allowing it to soak in.
3. Drizzle caramel sauce generously over the cake.
4. In a separate bowl, whisk the butterscotch pudding mix with cold milk until thick. Spread evenly over the cake.
5. Add a layer of Cool Whip on top of the pudding.
6. Sprinkle the crushed Butterfinger bars generously over the Cool Whip.
7. Chill the cake for at least 2 hours or overnight before serving.
Notes
This dessert is best served cold for the ultimate texture and flavor.
Make it a day ahead for even better flavor development.
Add extra Butterfinger on top just before serving for an added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg