Butterfinger Crumb Cake Recipes

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BUTTERFINGER® CAKE



Butterfinger® Cake image

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

1 (15.25 ounce) package devil's food cake mix
⅔ cup water
½ cup oil
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

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

BUTTERFINGER CRUMB CAKE



Butterfinger Crumb Cake image

Make and share this Butterfinger Crumb Cake recipe from Food.com.

Provided by JamesDeansGirl

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 11

2 cups flour
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup butter, softened
2 (2 1/8 ounce) butterfinger candy bars, crushed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Grease an 8" square baking pan.
  • Combine the flour and both sugars in a large bowl; cut in the butter until the mixture is crumbly.
  • Transfer 1/2 cup of the crumb mixture to a small bowl; stir in the Butterfinger pieces.
  • Stir the baking soda and salt into the remaining flour mixture; set aside.
  • Combine the milk, sour cream, egg, and vanilla in a small bowl; blend well.
  • Add to the flour mixture; stir just until combined.
  • Pour the batter into the prepared pan; sprinkle evenly with the Butterfinger crumbs.
  • Bake for 40-45 minutes, or until a toothpick tests out clean.
  • Cool on a wire rack at least 20 minutes before cutting.
  • Serve warm or cool.

OVER-THE-TOP BUTTERFINGER WAFFLE CAKE



Over-the-Top Butterfinger Waffle Cake image

Chocolate cake batter gets waffled in this incredible dessert that will fulfill the dreams of any chocolate and peanut butter lover.

Provided by Food Network Kitchen

Categories     dessert

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 8

One 16.25-ounce box chocolate cake mix (plus the required ingredients)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup creamy peanut butter
2 cups confectioners' sugar
1/3 cup heavy cream
1 tablespoon pure vanilla extract
Kosher salt
4 king-size chocolate-peanut-butter-crunch candy bars, such as Butterfinger

Steps:

  • Preheat a waffle maker that makes round waffles to medium heat. Prepare the cake mix according to the package directions.
  • Pour 1/2 cup batter into the center of the waffle maker, close the lid and cook until the cake is cooked through and springs back when touched, 2 to 2 1/2 minutes. Remove the cake from the waffle maker using a fork and set it aside on a wire rack to cool completely, about 10 minutes. Repeat with the remaining batter for 7 waffled cakes total.
  • Meanwhile, beat the butter and peanut butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated. Pour in the heavy cream, vanilla and 1/2 teaspoon salt and beat until smooth. Finely chop 1 candy bar (about 1 cup) and fold in the pieces. Transfer the buttercream to a pastry bag or resealable plastic bag and snip the tip.
  • Put 1 waffled cake on a cake stand or plate. Pipe a layer of buttercream onto the cake, covering completely, and top with another waffled cake. Repeat with the remaining buttercream and waffled cakes.
  • Cut the remaining candy bars into ten 1/2-inch thick pieces (reserve any crumbs) and decorate the rim of the cake with them. Roughly chop any remaining candy bars and sprinkle them along with the reserved crumbs in the center of the cake, creating a mound. Chill for at least 2 hours to set completely. Bring to room temperature 1 hour before serving.

SCRUMPTIOUS BUTTERFINGER CAKE



Scrumptious Butterfinger Cake image

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

1 (18 ounce) package German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) carton Cool Whip
3 (3 2/3 ounce) king size butterfinger candy bars
1 (14 ounce) can eagle brand sweetened condensed milk

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

EASY BUTTERFINGER® CAKE



Easy Butterfinger® Cake image

Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!

Provided by NATURALTES

Categories     Desserts     Chocolate Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 6

2 cups confectioners' sugar
½ cup butter, softened
4 egg yolks
1 (16 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste

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.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 45.4 g, Cholesterol 66.5 mg, Fat 16.9 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 243.5 mg, Sugar 28.7 g

THE BEST BUTTERFINGER CAKE



The Best Butterfinger Cake image

Your family will love this chocolate cake filled with caramel, cool whip, and butterfingers. This is the most wonderful cake you will ever eat in your life. If you are on a diet go ahead and splurge it is sooooooo worth it. It is moist and just plain delicious.

Provided by Goodcookinfostermom

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

18 ounces German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) container Cool Whip
1 (12 ounce) jar caramel ice cream topping
1 (14 ounce) can of eagle sweetened condensed milk
3 (7 ounce) king size butterfinger candy bars

Steps:

  • Preheat oven to temperature specified on the cake mix box.
  • Prepare the German Chocolate Cake mix as directed on the box.
  • Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
  • When cake is done allow to cool until it is just barely warm.
  • When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
  • Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
  • Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
  • When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
  • Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.

Nutrition Facts : Calories 708.8, Fat 28.2, SaturatedFat 13.2, Cholesterol 58, Sodium 628.8, Carbohydrate 112, Fiber 2.7, Sugar 66, Protein 9.2

DECADENT BUTTERFINGER CAKE



Decadent Butterfinger Cake image

Make and share this Decadent Butterfinger Cake recipe from Food.com.

Provided by Recipe USA

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

18 1/4 ounces German chocolate cake mix (box)
1 cup water
1/3 cup vegetable oil
3 eggs
5 butterfinger candy bars
1 (8 ounce) jar caramel ice cream topping
1 (14 ounce) can sweetened condensed milk (Eagle Brand)
Cool Whip
chocolate syrup

Steps:

  • 1. Bake the cake according to package directions in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
  • 2. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
  • 3. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
  • 4. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.
  • 5. Enjoy!
  • 6. The cook and prep times are approximate and will vary with the size cake pan you use, as well as your oven.

Nutrition Facts : Calories 515.8, Fat 19, SaturatedFat 6.8, Cholesterol 58, Sodium 538.6, Carbohydrate 84, Fiber 2.2, Sugar 50.9, Protein 7.6

PAULA DEEN'S BUTTERFINGER CAKE



Paula Deen's Butterfinger Cake image

This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.

Provided by BakerNurse

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
1 (14 ounce) can sweetened condensed milk
1 (12 1/4 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen non-dairy topping, thawed
1 (2 1/8 ounce) butterfinger candy bars, finely chopped

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.

CHOCOLATE BUTTERFINGER-CARAMEL CAKE



Chocolate Butterfinger-Caramel Cake image

Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.

Provided by Butterfinger

Categories     Trusted Brands: Recipes and Tips     Butterfinger®

Time 1h25m

Yield 15

Number Of Ingredients 5

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
1 (12.25 ounce) jar caramel ice cream topping
1 pint whipping cream, whipped

Steps:

  • Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
  • Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
  • Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

Nutrition Facts : Calories 465.7 calories, Carbohydrate 66.2 g, Cholesterol 50.5 mg, Fat 21.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 11.1 g, Sodium 437.9 mg, Sugar 28.4 g

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