Butterfinger Cake With Pudding Recipes

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.

BUTTERFINGER™ POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.

WEIGHT WATCHER'S BUTTERFINGER DESSERT

Steps:

• Spray a 9 x 13″ pan with cooking spray.
• Tear angel food cake into bite size pieces.
• Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
• Crush candy bars.
• Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.
• Serving size: 3/4 cup.

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.

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!

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.

BANANA BUTTERFINGER PUDDING

Steps:

• In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. Set aside 1/3 cup crushed candy for topping. Fold whipped topping, bananas and remaining candy into pudding. , Spoon into serving dishes; Chill until serving. Sprinkle with the reserved candy just before serving.

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 PUDDING

Steps:

• 1. Tear angel food cake into bite size pieces in bottom of 9 x 13 pan.
• 2. Melt butter. Set aside.
• 3. Separate yolks and save your whites for another use, if desired (whites can be frozen).
• 4. Mix yolks, confectioners sugar & butter .
• 5. Add cool whip and mix well.
• 6. Pour over cake pieces.
• 7. Crush candy bars and sprinkle over top.
• 8. Refrigerate overnight or at least 6 hours.
• 9. Note: use pasteurized eggs since they won't be cooked. That's what most of us buy at the store anyway.

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.

WEIGHT WATCHERS BUTTERFINGER DESSERT

Steps:

• Spray a 13 x 9 inch pan with cooking spray.2. In medium or large sized bowl, tear angel food cake into bite-sized pieces. Set aside.3. In medium sized bowl, whisk 1 1/2 cups skim milk and pudding together until creamy and thick.4. Add 16 oz of refrigerated (not frozen) Cool Whip to large bowl along with pudding and fold ingredients together.5. In food processor, add in candy bars and crush into small pieces. Set aside.6. Spread half of angel food cake pieces along pan. Add in half of the pudding/Cool Whip mixture. Sprinkle half of the crushed candies on top of pudding mixture.7. Repeat layers and cover with saran wrap. Refrigerate for at least an hour before serving.Recipe adapted from Weight Watchers