Butterfinger Cake Recipe

5 from 2 votes

This amazing Butterfinger cake recipe takes your favorite candy bar to new heights! Imagine moist chocolate cake loaded with creamy pudding, whipped topping, and plenty of crunchy Butterfinger pieces in every heavenly bite!

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 13

Course: Dessert

Cuisine: American

Calories: 485

Ingredients Equipment Method Nutrition Notes

Ingredients

the Cake:

1 box chocolate cake mix
3 large eggs
½ cup vegetable oil
1 cup water
2 3.9 oz packages chocolate instant pudding
4 cups whole milk for pudding

the Topping:

1 8 oz container Cool Whip, thawed
6 Butterfinger candy bars crushed
Chocolate syrup for drizzling

Equipment

Two 9-inch round cake pans
Electric mixer (stand or hand mixer)
Mixing bowls
Offset spatula for frosting
Wire cooling racks
Food processor or rolling pin (for crushing candy bars)

Method

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Make cake according to box directions using eggs, oil, and water. Pour into prepared pan.
Bake for 30-35 minutes or until toothpick comes out clean.
While cake is still warm, poke holes all over using the handle of a wooden spoon.
Prepare pudding by whisking pudding mix with milk until smooth. Pour over warm cake, ensuring it fills the holes.
Refrigerate for 2 hours or until pudding is set.
Spread Cool Whip evenly over the cake.
Top with crushed Butterfinger pieces and drizzle with chocolate syrup.

Nutrition

Calories: 485kcalCarbohydrates: 65gProtein: 7gFat: 24gSaturated Fat: 9gPotassium: 215mgFiber: 2gSugar: 45gCalcium: 120mgIron: 2mg

Notes

For best results, let cake cool 10-15 minutes before poking holes
Crush Butterfingers just before serving for maximum crunch
Keep refrigerated until ready to serve

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