Preheat the oven to 350 degrees Fahrenheit and grease a 9x13-inch baking pan well.

Beat the cake mix, eggs, milk, and melted butter in a large mixing bowl with a stand or hand mixer until thoroughly combined, about 1-2 minutes.

Pour the cake into the prepared pan and bake for 27-31 minutes or until the cake bounces back when gently tapped and a toothpick inserted in the center of the cake comes out clean.

Remove the cake from the oven and allow it to cool for 10 minutes.

Poke holes all over the cake using a cupcake corer or large straw, making sure only to poke down ⅔ of the way to the bottom, not down.

Carefully spread the hot fudge over the cake, ensuring to get as much as possible in the holes instead of on the top and sides of the cake.

Spread the caramel topping over the cake, focusing on the holes again, and then allow the cake to cool completely.

Once cooled, store well covered in the refrigerator for 2 hours or until ready to serve.

To serve, spread the whipped topping evenly over the top of the cake and sprinkle on the chopped Butterfingers.

Cut into squares and serve immediately.