Ingredients
Scale
- 1 box fudge marble cake mix
- Eggs, oil and water (as called for on cake mix box)
- 14 ounce can sweetened condensed milk
- 12 ounce jar caramel topping
- 8 ounce tub whipped topping, thawed (Cool Whip)
- 1 large Butterfinger candy bar, crushed
- Chocolate syrup for drizzling (optional)
Instructions
- Prepare the Oven and Pan: Preheat oven to 350°F degrees. Spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking and ensure easy removal of cake slices.
- Bake the Cake: Prepare the fudge marble cake mix according to the package instructions, using the required eggs, oil, and water. Pour the batter into the prepared pan and bake for the time specified on the box, typically 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Initial Cooling: Remove the cake from the oven and allow it to cool for just a few minutes. The cake should still be warm when you proceed to the next step for optimal absorption.
- Prepare Caramel Mixture: In a medium bowl, combine the sweetened condensed milk with the caramel topping. Stir well until both ingredients are thoroughly incorporated into a smooth, pourable consistency.
- Create Poke Holes: Using a fork, poke numerous holes all over the warm cake surface. Be generous with the holes as they will allow the caramel mixture to penetrate the cake, creating moist pockets of flavor throughout.
- Add Caramel Mixture: Slowly pour the caramel and condensed milk mixture evenly over the entire cake, making sure it seeps into the holes. Use a spatula to spread it if necessary to ensure even distribution.
- Cool Completely: Place the cake in the refrigerator and allow it to cool completely. This cooling period also gives time for the caramel mixture to be fully absorbed into the cake, typically 1-2 hours.
- Add Topping: Once the cake is completely cooled, spread the thawed whipped topping evenly over the entire surface, creating a smooth layer.
- Add Finishing Touches: Sprinkle the crushed Butterfinger candy bar evenly over the whipped topping. If desired, drizzle chocolate syrup on top for extra decadence. Slice and serve!
Notes
- For best results, refrigerate the cake for at least 2 hours before serving to allow flavors to fully develop.
- The cake tastes even better the next day after the caramel mixture has had time to fully absorb.
- Store leftover cake covered in the refrigerator for up to 5 days.
- You can substitute the Butterfinger with other candy bars like Heath bar, Snickers, or Reese’s for different flavor variations.
- For a homemade alternative to Cool Whip, use 2 cups of heavy whipping cream beaten with 1/4 cup powdered sugar and 1 teaspoon vanilla extract.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 42g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg