Easy Butterfinger Cake Recipes

BUTTERFINGER CAKE

Steps:

• Prepare the cake as directed on the back of the box, using ingredients called for (not on above list) in 9X13 inch baking dish.
• While cake is baking, stir together sweetened condensed milk and caramel sauce; set aside.
• Immediately after taking the cake out of the oven, poke holes in the hot cake, 1 inch apart and 1 inch deep. Pour condensed milk/caramel mixture evenly over the cake. Allow the cake to cool completely.
• Spread whipped topping over cake, then sprinkle top with crushed Butterfinger. Refrigerate until serving.

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.

EASY BUTTERFINGER® CAKE

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.

CHOCOLATE BUTTERFINGER POKE CAKE

Steps:

• Prepare cake in a 9x13" pan according to directions on the box. Place pan on a wire rack and cool cake completely.
• Poke holes about an inch apart all over cake with the handle of a wooden spoon.
• In a small bowl, whisk together the sweetened condensed milk, caramel sauce, and peanut butter. Pour sauce over the cake, trying to fill as many holes as possible.
• Whip the cream with a hand mixer till soft peaks form. Add powdered sugar, and vanilla extract and beat till smooth. Spread evenly over the cake.
• Cover cake with plastic wrap and chill for at least an hour.
• Sprinkle crushed Butterfingers on top of the cake just before serving.

BUTTERFINGER POKE CAKE

Steps:

• Bake cake in a 9x13 pan according to package directions, subbing milk for the water and melted unsalted butter for the oil.
• Meanwhile, mix sweetened condensed milk and caramel topping in a bowl.
• When the cake is done and while it's still hot, poke holes in it with the handle of a wooden spoon or a straw.
• Pour caramel/condensed milk mixture over the cake and allow the cake to cool completely.
• Sprinkle two of the crushed butterfinger bars evenly over cake.
• Spread Cool Whip over the top and then sprinkle the remaining 2 candy bars over the top.
• Chill in the fridge overnight or for several hours. ENJOY!

PAULA DEEN'S BUTTERFINGER CAKE

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.

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.

CHOCOLATE BUTTERFINGER POKE CAKE

Steps:

• Preheat oven to temp directed on cake mix box. Spray or grease a 13 x 9 or 11 x 7-inch baking dish. See NOTES if using 11 x 7 pan.
• Make cake according to box directions. Remove from oven and let the cake cool.
• Using the handle of a wooden spoon, poke holes in cooled cake about 1-inch apart.
• Make pudding mix according to package directions for pie filling. Pour pudding over top of cake making sure the holes are filled.
• Refrigerate cake until pudding is set--about 2 hours.
• Frost cake with the tub of whipped topping and top with broken candy bars.
• Chill until ready to serve.

HOLY COW CAKE

Steps:

• Mix the batter for the chocolate cake according to the instructions but stir in 1/2 cup bittersweet chocolate chips.
• Bake the cake according to the recipe directions.
• Poke holes in hot cake using a small dowel or straw.
• Pour the Eagle Brand sweetened condensed milk over the hot cake, giving it a few seconds to soak in.
• Pour the chocolate syrup over the cake, giving it a few seconds to soak in.
• Pour the caramel over the cake.
• Cover and refrigerate overnight.
• Next day sprinkle the cake with 5 chopped Butterfingers.
• Whip the cream with the sugar and instant pudding mix until it is thick and spreadable.
• Top the cake with the whipped cream mixture.
• Cover with the remaining chopped Butterfingers.

BUTTERFINGER ICE CREAM CAKE

Steps:

• Break up bars.
• Cut ice cream into slabs.
• Layer 1 white, then butterfinger, chocolate, then butterfinger, then white again.
• Top with cream and butterfinger.
• Put back into freezer until needed.

EASY BUTTERFINGER CHOCOLATE POKE CAKE

Steps:

• Prepare and bake cake according to package directions.
• Remove cake from oven and let cool for 5 minutes.
• Poke several holes in the cake using toothpicks, a wooden grill skewer or a fork. Mix sweetened condensed milk and caramel together, pour over cake, spreading over the entire surface.
• Chill well. Spread cool whip over the top and sprinkle crushed Butterfinger bar.

EASY BUTTERFINGER CAKE

Steps:

• 1. Bake cake as directed on box
• 2. Meanwhile,take candy bars and put in food processor,or take out of wrappers and put in a baggie and hammer them til well crushed.
• 3. when cake is out of oven,take a straw,and poke holes all the way through cake,all over
• 4. pour Eagle Brand milk all over cake,very slowly.Making sure it goes down in holes.. DO this while cake is warm.
• 5. set in fridge for 2 hours..
• 6. take cake out of fridge and cover with cool whip
• 7. sprinkle all of the crushed candy bars all over cake.
• 8. if it last longer than 2 hours,keep in fridge