Butterfinger Cake Recipes

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BUTTERFINGER™ POKE CAKE



Butterfinger™ Poke Cake image

Betty Crocker™ Super Moist™ yellow cake mixed with peanut butter is a simple, but addictive base for this fun candy bar poke cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1 box (6-serving size) chocolate instant pudding and pie filling mix
3 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1/4 cup chocolate-flavor syrup
4 Butterfinger™ candy bars (2.1 oz each), chopped (about 1 2/3 cups)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
  • Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 71 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 44 g, TransFat 0 g

PAULA DEEN'S BUTTERFINGER CAKE



Paula Deen's Butterfinger Cake image

This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.

Provided by BakerNurse

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
1 (14 ounce) can sweetened condensed milk
1 (12 1/4 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen non-dairy topping, thawed
1 (2 1/8 ounce) butterfinger candy bars, finely chopped

Steps:

  • Preheat oven to 350°F.
  • Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
  • Prepare cake mix following package directions(adding water, oil and eggs).
  • Add 1 chopped Butterfinger to batter, stirring well.
  • Pour into prepared pan and bake as directed on package.
  • Let cake cool for 5 minutes.
  • Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
  • Pour condensed milk and caramel topping evenly over cake.
  • Sprinkle remaining 1 chopped Butterfinger over caramel.
  • Cover and chill.
  • Before serving, spread whipped topping evenly over cake.
  • Garnish with chopped Butterfinger, if desired.
  • Cut into squares to serve.

THE BEST BUTTERFINGER CAKE



The Best Butterfinger Cake image

Your family will love this chocolate cake filled with caramel, cool whip, and butterfingers. This is the most wonderful cake you will ever eat in your life. If you are on a diet go ahead and splurge it is sooooooo worth it. It is moist and just plain delicious.

Provided by Goodcookinfostermom

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

18 ounces German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) container Cool Whip
1 (12 ounce) jar caramel ice cream topping
1 (14 ounce) can of eagle sweetened condensed milk
3 (7 ounce) king size butterfinger candy bars

Steps:

  • Preheat oven to temperature specified on the cake mix box.
  • Prepare the German Chocolate Cake mix as directed on the box.
  • Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
  • When cake is done allow to cool until it is just barely warm.
  • When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
  • Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
  • Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
  • When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
  • Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.

Nutrition Facts : Calories 708.8, Fat 28.2, SaturatedFat 13.2, Cholesterol 58, Sodium 628.8, Carbohydrate 112, Fiber 2.7, Sugar 66, Protein 9.2

BUTTERFINGER® CAKE



Butterfinger® Cake image

Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.

Provided by RDANIEL511

Categories     Desserts     Cakes     Poke Cake Recipes

Time 1h45m

Yield 15

Number Of Ingredients 9

1 (15.25 ounce) package devil's food cake mix
⅔ cup water
½ cup oil
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
  • Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
  • Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g

EASY BUTTERFINGER® CAKE



Easy Butterfinger® Cake image

Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!

Provided by NATURALTES

Categories     Desserts     Chocolate Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 6

2 cups confectioners' sugar
½ cup butter, softened
4 egg yolks
1 (16 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste

Steps:

  • Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
  • Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 45.4 g, Cholesterol 66.5 mg, Fat 16.9 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 243.5 mg, Sugar 28.7 g

BUTTERFINGER BUNDT CAKE RECIPE BY TASTY



Butterfinger Bundt Cake Recipe by Tasty image

Provided by Butterfinger

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 17

nonstick cooking spray, for greasing
15 tablespoons unsalted butter
1 ice cube
2 ½ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla bean paste
¾ cup full fat greek yogurt
½ cup Butterfinger Bits or crushed Butterfinger bars
1 tablespoon reserved browned butter, melted
1 cup powdered sugar
½ teaspoon vanilla bean paste
1 tablespoon whole milk
¼ cup Butterfinger Bits or crushed Butterfinger bars

Steps:

  • Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl.
  • Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze.
  • Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined.
  • Add the dry ingredients and mix on low speed until just combined.
  • Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated.
  • Transfer the batter to the prepared pan, smoothing the top.
  • Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
  • While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth.
  • Turn the cake out of the pan. Let cool for another 10-15 minutes, or until no longer warm to the touch.
  • Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars.
  • Slice and serve.
  • Enjoy!

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