This butterfinger cake recipe is semi-homemade and makes a quick dessert that’s sure to please. And even though it’s got crushed butterfinger bars and cream cheese in the topping, it’s not overly sweet.
My husband received this recipe from a coworker and brought it home for me YEARS ago. I thought it was finally time to give it a try. It was a big hit.
If you have been following my recipes, then you know I can never leave recipes alone! The original recipe calls for crushed candy bars in the frosting/topping, but I think one bar crushed and added to the cake batter would be good too!
Prep time: 1 hour
Makes one 13×9 cake
1 box yellow cake mix
1 small box of instant butterscotch pudding
3-4 ounces of cream cheese or mascarpone
1/2 cup brown sugar
1 teaspoon vanilla
3 butterfinger bars, crushed (crush in a sealed plastic bag using a heavy pan or rolling pin)
Preheat oven to 350 degrees.
Mix box cake according to directions, fold in pudding and one crushed butterfinger bar.
Bake at 350 degrees for 35-40 minutes. Set aside to cool.
To frost cooled cake:
Beat cream cheese, brown sugar and vanilla until creamy.
Add 8 ounces non-dairy topping (like Cool Whip) and spread on cake.
Crush remaining two butterfinger bars and sprinkle on top of frosting.
Chill butterfinger cake and serve with your favorite beverage. I like a cup ‘o jo with my sweets. Buon appetito!