Butterfinger Cake
This cake is incredibly delicious! Butterfingers are a favorite of my husband's, and I must admit, I adore them as well.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 can sweetened condensed milk
- 1 tablespoon peanut butter
- 1 box white cake mix and ingredients listed on box
- 8 oz tub cool whip thawed
- 4 large bar butterfingers
- Carbohydrate 94.608 g
- Cholesterol 19.482 mg
- Fat 19.443425 g
- Fiber 0.88199998497963 g
- Protein 8.373505 g
- Saturated Fat 11.656178 g
- Serving Size 1 1 Serving (161g)
- Sodium 515.5385 mg
- Sugar 93.7260000150204 g
- Trans Fat 0 g
- Calories 590 calories
I love to bake, and this Butterfinger Cake is one of my favorites. It's so easy to make, and it's always a hit with my family and friends. The cake is moist and fluffy, and the peanut butter filling is rich and decadent. The crushed Butterfingers on top add the perfect finishing touch.
I usually make this cake for special occasions, but it's also great for everyday snacking. It's the perfect way to satisfy your sweet tooth without feeling guilty. I hope you enjoy this recipe as much as I do!
Step-by-step
- Bake the cake according to the directions.
- Once the cake has finished baking, place it on a cooling rack.
- While the cake is still hot, poke holes in it with a fork.
- Put the peanut butter in a microwave safe bowl and heat it at 15 second intervals, stirring in between, until it becomes almost syrup-like. Add in the condensed milk and stir.
- Crush up your Butterfingers.
- Sprinkle half of the crushed butterfingers onto the cake.
- Let cake cool completely.
- After the cake has cooled, spread the cool whip over the top.
- Sprinkle the rest of the crushed Butterfingers on top.
