EASY BUTTERFINGER® CAKE
Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!
Provided by NATURALTES
Categories Desserts Chocolate Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 45.4 g, Cholesterol 66.5 mg, Fat 16.9 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 243.5 mg, Sugar 28.7 g
BUTTERFINGER® CAKE
Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.
Provided by RDANIEL511
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g
BUTTERFINGER DESSERT RECIPE - (4.2/5)
Provided by Pattywak
Number Of Ingredients 5
Steps:
- Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!
AWESOME PUNCH BOWL CAKE
I love this cake because it is fun to put together. It is also not too sweet and everyone always ask for the recipe.
Provided by YungB
Categories Dessert
Time 30m
Yield 1 bowl, 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Prepare yellow cake mix as directed on package. Bake on cookie sheet or jelly roll pan.
- Let cake cool. Tear into small pieces.
- Mix 2 packages vanilla pudding mix with 3 cups milk and 1 can sweeten condensed milk. Let this mixture set 30 minutes. Fold in 12 ounces Cool Whip.
- Put mixture in the refrigerator to set. Begin layering ingredients in punch bowl starting with cake, then strawberries, then pineapple, then bananas.
- Next pour some of the pudding mixture over layers.
- Next add a layer of Cool Whip over (using 16 ounce carton) the layers.
- Continue layering using the order just given until punch bowl is full. Refrigerate until ready to eat.
- This makes a very large cake and is best when prepared the day before serving.
- In a pinch, you can skip the last layer of Cool Whip and it is still wonderful.
Nutrition Facts : Calories 526, Fat 21.7, SaturatedFat 14.8, Cholesterol 16.5, Sodium 458.5, Carbohydrate 79.1, Fiber 2, Sugar 61.5, Protein 6.5
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DECADENT BUTTERFINGER CAKE
Make and share this Decadent Butterfinger Cake recipe from Food.com.
Provided by Recipe USA
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 515.8, Fat 19, SaturatedFat 6.8, Cholesterol 58, Sodium 538.6, Carbohydrate 84, Fiber 2.2, Sugar 50.9, Protein 7.6
EASY BUTTERFINGER TRIFLE DESSERT
Make and share this Easy Butterfinger Trifle Dessert recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
- Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
- Repeat the layers ending with crushed candy on the top.
- Refrigerate the trifle.
- Delicious!
Nutrition Facts : Calories 1228.4, Fat 57, SaturatedFat 25.8, Cholesterol 194.5, Sodium 1277, Carbohydrate 172.1, Fiber 5.3, Sugar 31.7, Protein 15.3
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