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1.Prepare cake, according to directions, in a 9x13 pan.
2.Allow to cool for 10 minutes, then poke holes in the top of the cake with the end of a wooden spoon. Holes should be approximately 3/4 inch apart, and cover the whole cake.
3.Pour the can of condensed milk over the top of the cake, and spread evenly with a rubber spatula.
4.Then, pour the jar of caramel sauce over the top of the cake, and again spread evenly over cake.
5.Place cake in the refrigerator for 1 hour or until cool.
6.Once cool, prepare whipped cream.
7.Pour cold whipping cream into a deep, clean bowl.
8.Beat on high speed until cream begins to thicken, about 4 minutes.
9.Add sugar and vanilla, and continue to beat cream until completely thickened.
10.Spread whipped cream over the top of the cooled cake, and sprinkle. with crushed Butterfinger crumbs.
11.Return to refrigerator until time to serve, and store covered in refrigerator after serving.
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