1 yellow cake mix
1 can sweetened condensed milk
1 (16-ounce) container caramel sauce, divided
5 Butterfingers, chopped
1 (1-ounce) container Cool Whip
Bake the cake according directions in a 9x13x2 dish. Let it cool about 15 minutes. Combine condensed milk and all but ½ cup caramel sauce. Poke holes in the cake with the handle of a wooden spoon and spread condensed milk mixture over top of the cake. Sprinkle ½ of the crushed Butterfinger bars. Spread Cool Whip over that and sprinkle the remaining candy and drizzle with the rest of the caramel sauce.