I made this dessert recently and tried it out on some of our friends because they don’t mind being the guinea pigs when it comes to cooking. The last dessert I took to their house was the Butterfinger cake I shared back in December. Our friend’s response was that he might even like the fruit pizza better than the Butterfinger cake. That’s saying something since he really likes that cake. I promised this recipe back in the summer when I posted about my original fruit pizza, so here you go.
Continue reading “Fall Fruit Pizza”Tag: Dessert
Butterfinger Cake Recipe
This cake has been served in my family for as long as I can remember. It’s been to countless family reunions, Christmas celebrations, Thanksgiving dinners, Easter lunches, and I think it’s been someone’s birthday cake a time or two. It’s most recently been a huge hit for our friend, Wade. I made one for Friendsgiving, and he’s asked me to make him one for Christmas. Wade, it’s happening! A whole cake just for you. But just in case you need another one in the new year, I’m giving you the recipe so you and Ashley can make it, too.
It’s an incredibly easy recipe with few ingredients and can be made the night before.
It starts with a box cake mix. Make sure you have the eggs and oil that you’ll need to prepare the cake. Make it in a 9×13 baking dish according to the box’s directions.
Once the cake cooks and completely cools, poke a bunch of holes in the top, then pour a can of sweetened condensed milk over it. Yep, we just upped the yumminess! Okay, now the picture above does NOT have enough holes in it. Add more.
Next, you’ll cover the top with a tub of Cool Whip. The recipe only calls for one 8oz tub, but if you want to make it even more delicious, use two tubs. My dad likes it better this way, too.
Put your Butterfingers in a zip-top bag, beat them up, and then sprinkle them over the Cool Whip. If you’re preparing the cake the night before, save the Butterfinger topping for just before serving. They tend to get a little soggy overnight as they sit on the Cool Whip. The cake is delicious when it’s cold all the way through. I recommend making it the night before so that it will be cold when you serve it.
Recipe
Ingredients
- 1 box Devil’s Food Cake mix
- 1 can Sweetened Condensed Milk
- 2 Butterfinger candy bars or small pack of Fun Size bars
- 1 8oz tub of Cool Whip (double if desired)
Directions:
- Prepare and bake cake in a 9×13 pan according to box directions.
- Allow to cool completely.
- Poke holes in the cake. You’ll think it’s enough, but it won’t be. Do more.
- Pour sweetened condensed milk over the cake and let settle into the holes of the cake.
- Spread Cool Whip over the top of the cake. *If making the night before, put in the refrigerator at this point.
- Crumble Butterfingers over the top of the cake and serve.
If you’re asked to bring a dessert to an upcoming holiday party, you should definitely try this one. And if you aren’t a fan of Butterfingers, you can try just about any candy bar on top. I would imagine a Heath bar would be fabulous on this cake. Or crumbled up Reese’s Cups. Or Snickers. Or a combination of any or all of these. Let me know if you make it and what candy you put on top.
Hope you guys are having a great week! Tomorrow is my last day with students then a teacher work day. Bring on Christmas break!
