Paula Deens 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.

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

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.