Paula Deen Butterfinger Cake Recipes

BUTTERFINGER CAKE

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour.
• Prepare cake mix according to package directions, stirring in 1 cup chopped Butterfinger to batter. Pour into prepared pan, and bake according to package directions.
• Let cake cool for 5 minutes. Using the handle of a wooden spoon, poke holes in cake in 1-inch intervals. Pour condensed milk and caramel topping evenly onto cake. Sprinkle with remaining 1 chopped Butterfinger. Cover and refrigerate overnight.
• Just before serving, spread whipped topping onto cake. Garnish with chopped Butterfinger, if desired.

GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick cooking spray. In a large bowl, beat cake mix, egg, and 1/2 cup melted butter at medium speed with an electric mixer until combined. Press into the bottom of prepared pan; set aside. In a large bowl, beat cream cheese at low speed with an electric mixer until smooth. Add eggs and vanilla, beating until smooth. Gradually add confectioners' sugar, beating well. Slowly add remaining 1/2 cup melted butter, mixing well. Pour evenly over cake mixture. Bake for 40 to 50 minutes, or until center is slightly set. Let cool completely, and cut into squares to serve.

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.

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:

• 1. Bake cake according to package directions
• 2. While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it is still hot, poke holes in it (I use something round like the end of a wooden spoon). Pour mixture over the cake and allow cake to cool completely.
• 3. Sprinkle half of the candy bars over the cake. Spread Cool Whip over the top, then sprinkle the remaining candy crumbles on top. Cover and Chill