Butterfinger Cake
Butterfinger Cake is a yellow cake filled with a delicious peanut butter and butterscotch sauce then topped with whipped topping and plenty of crushed Butterfinger candies!
Servings: 20
Calories: 255kcal
Equipment
- One 9x13-inch pan
Ingredients
- One box yellow cake mix plus ingredients called for on the box
- 1 1/2 cups milk
- One 3.4 ounce box instant butterscotch pudding mix
- 1/3 cup peanut butter
- One 14 ounce can sweetened condensed milk
- 6 full-sized (2.1 ounce) Butterfinger candies* crushed
- One 8-ounce tub whipped topping
Instructions
- Mix and bake the yellow cake mix in a 9x13-inch pan according to package instructions.
- Poke holes into the cake using the end of a wooden spoon or a straw.
- In a large bowl, whisk together the milk and butterscotch pudding mix; let set for 5 minutes.
- Whisk in the peanut butter and then the sweetened condensed milk.
- Pour the filling over the cake slowly, allowing for it to soak into the cake.
- Sprinkle about half of the crushed candies on top and let the cake cool completely in the fridge.
- Spread the whipped topping onto the cake and sprinkle the remaining candies on top.
Notes
*You can use 18 fun-size Butterfinger candies instead.
Nutrition
Serving: 1g | Calories: 255kcal | Carbohydrates: 37g | Protein: 4.6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 3.6g | Cholesterol: 18mg | Sodium: 216mg | Potassium: 165mg | Fiber: 0.5g | Sugar: 17.5g | Vitamin A: 150IU | Vitamin C: 0.6mg | Calcium: 126mg | Iron: 0.4mg