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Preheat oven to 350F degrees. Spray 9x13-inch baking pan with nonstick cooking spray.
Prepare 1 box fudge marble cake mix along with ingredients needed to make cake: eggs, oil and water and bake according to cooking times on back of box.
When it comes out of oven, allow to cool for just a few minutes.
In a medium bowl, combine 14 ounce can sweetened condensed milk with 12 ounce jar caramel topping.
Start poking holes in the cake with a fork. Lots of holes! You want plenty of crevices for the caramel mixture to go into.
Drizzle caramel mixture over cake.
Put cake in the refrigerator to let it finish cooling.
Once it is cooled, spread 8 ounce tub whipped topping, thawed evenly over entire cake.
Then sprinkle with 1 large Butterfinger candy bar, crushed evenly over the top. Slice and serve!