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Butterfinger® Cake recipe

Take this scrumptiously easy cake to apotluck and watch it disappear…fast!

Recipe: Butterfinger®Cake

1 (18.25-ounce) package German chocolatecake mix
1 (8-ounce) jar butterscotch topping
2 king-sized Butterfinger® candy bars, frozen and crushed(reserve 1/3 cup)1 cup chopped pecans
1 (12-ounce) container non-dairy whipped topping

  • Mix and bake cake according to packagedirections in a greased and floured 13 x 9 x 2-inch baking pan.
  • While cake is hot, pierce with the tines of a serving fork all over top ofcake. Immediately pour butterscotch topping over cake, spreadingit evenly with spatula. Cool completely.
  • Fold crushed Butterfinger® candy andpecans into whipped topping. Spread over cooled cake and topwith reserved crushed Butterfinger® candy. Cover and refrigerateuntil ready to serve.

    Makes 15 to 18 servings.

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