Scrumptious Butterfinger Cake Recipes
BUTTERFINGER CAKE (POKE CAKE)
This Butterfinger Cake is a poke cake that is oozing with delicious caramel flavor and topped with crunchy Butterfinger's candy. It's super simple to make and ready in less than 30 minutes!
Provided by Jennifer Fishkind
Categories Dessert
Time 1h40m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 367 kcal, Carbohydrate 73 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 9 mg, Sodium 444 mg, Fiber 1 g, Sugar 40 g, UnsaturatedFat 3 g, ServingSize 1 serving
SCRUMPTIOUS BUTTERFINGER CAKE
My cousin brought this EASY cake to our annual family reunion and I have served it often for almost every occassion imaginable. It is so rich that guests are sure it took days to make when actually, it takes less than 45 minutes. It is YUMMY! NOTE: Although the cake is great any time of the year, the coloring makes it a marvelous treat for HALLOWEEN!
Provided by Dari Donovan
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 532.4, Fat 23.9, SaturatedFat 11, Cholesterol 64.1, Sodium 393.8, Carbohydrate 75.3, Fiber 1.9, Sugar 57.1, Protein 7.6
BUTTERFINGER® CAKE
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
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
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