Butterfinger Punch Bowl Cake Recipes

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!

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® 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.

OVER-THE-TOP BUTTERFINGER WAFFLE CAKE

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.

BUTTERFINGER PUNCH BOWL CAKE

Steps:

• Bake cake according to directions. Make pudding according to directions. Mix in Cool Whip.
• Crumble 1 layer of cake in bottom of punch bowl. Layer 1/3 pudding mix, 1/3 Butterfingers crumbled and crumble another layer of cake over ingredients. Layer with pudding and Butterfingers. Continue layering pattern until complete with pudding and crumbled Butterfingers on top.
• Chill and serve.

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.

BUTTERFINGER CRUMB CAKE

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.

DECADENT BUTTERFINGER CAKE

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.

PUNCH BOWL CAKE

Steps:

• Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping., To assemble, cut the cake into 1-in. cubes; place half in a 5-qt. punch bowl. Top with half of the pudding mixture and half of the whipped topping mixture. Repeat layers. Sprinkle with additional pecans if desired. Cover and refrigerate until serving.

BUTTERFINGER BUNDT CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl.
• Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze.
• Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined.
• Add the dry ingredients and mix on low speed until just combined.
• Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated.
• Transfer the batter to the prepared pan, smoothing the top.
• Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
• While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth.
• Turn the cake out of the pan. Let cool for another 10-15 minutes, or until no longer warm to the touch.
• Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars.
• Slice and serve.
• Enjoy!