A rich and easy dessert featuring moist butter cake filled with hot fudge and caramel, topped with whipped topping and crunchy Butterfinger pieces.

1 15.25 ounce box golden butter cake mix

3 large eggs

1 cup milk

1/3 cup salted butter, melted

2/3 cup hot fudge, room temperature

1 cup caramel topping, room temperature

1 8 ounce tub whipped topping

1 cup chopped Butterfinger candy bars

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Preheat oven to 350°F and grease a 9×13-inch baking pan.
In a large bowl, beat cake mix, eggs, milk, and melted butter until smooth, about 1–2 minutes.
Pour batter into prepared pan and bake for 27–31 minutes until a toothpick inserted comes out clean.
Let cake cool for 10 minutes, then poke holes across the surface about two-thirds deep.
Spread hot fudge over the cake, allowing it to seep into the holes.
Spread caramel topping over the cake, ensuring it fills the holes as well.
Cool completely, then cover and refrigerate for about 2 hours.
Before serving, spread whipped topping evenly and sprinkle chopped Butterfinger pieces on top.
Slice into squares and serve chilled.

Substitute yellow or chocolate cake mix for a flavor variation.

Homemade whipped cream can replace whipped topping.

Add extra candy pieces between layers for more texture.

Drizzle additional caramel and fudge before serving for presentation.

Store covered in the refrigerator for up to 4 days.

Freeze only the cake base without toppings for best results.