Scrumptious Butterfinger Cake Recipes

BUTTERFINGER CAKE (POKE CAKE)

Steps:

• Make and bake cake per box instructions for a 9x13 glass dish.
• Let cake cool just a few minutes when removing from the oven.Then take a fork or wooden skewer and poke holes all in the top of the cake.(If you poke holes in the cake hot out of the oven it will tear it more than make holes like you want).
• In a medium bowl mix together the sweetened condensed milk and the jar of caramel sauce.
• Pour over the warm cake and let it soak down into the cake.
• Cool the cake in the fridge for an hour and then spread the container of Cool Whip over the top of the cake.
• Sprinkle the crushed candy bars over the top of the Cool Whip.
• Keep cake refrigerated.

THE BEST BUTTERFINGER CAKE

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.

SCRUMPTIOUS BUTTERFINGER CAKE

Steps:

• Preheat oven to 350F or as directed on cake mix box.
• Prepare cake batter according to box directions and bake. I use a 9x13x2 glass pan.
• Remove cake from oven when done and allow to slightly cool. While cake is still warm, take the handle of a wooden spoon and make holes across the top of the cake.
• Open the Eagle brand milk and drizzle it all over the cake allowing it to seep into the holes. Set cake aside to cool completely after completing this step.
• When cake has COMPLETELY cooled, spread the Cool-Whip all over the top. Use as much or as little as you choose.
• Next, crush the butterfinger candy bars and sprinkle them all over the top of the cake.
• Important Note: Cake MUST be refrigerated before serving due to Cool-Whip.
• Serve and smile as the rave reviews come your way!

BUTTERFINGER® CAKE

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.

BUTTERFINGER CARAMEL CAKE RECIPE

Steps:

• Place candy bars in freezer. Make cake according to directions on the package.
• While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes all over in it with a fork. The more holes you poke, the more caramel sauce will seep through the cake. Pour caramel/milk mixture over the cake. Allow the cake to cool completely.
• Pull candy bars out of freezer and smash with a hammer while they are still in their packages. Sprinkle two candy bars (half of them) over cake. Spread Cool Whip over the candy bars. Then sprinkle the remaining candy bars on top. Chill for at least an hour before serving. Place leftovers in the fridge (if you have any).