Best 4 Paula Deens Butterfinger Cake Recipes
Indulge in a delectable treat with Paula Deen's Butterfinger Cake, a symphony of flavors that will tantalize your taste buds. This heavenly dessert combines the irresistible crunch of Butterfinger candy bars with a moist and fluffy cake batter, resulting in a textural masterpiece. The luscious frosting, made with peanut butter and cream cheese, adds an extra layer of richness and creaminess, perfectly complementing the cake's sweet and nutty notes. This recipe also includes variations for a gluten-free version and a Bundt cake option, ensuring everyone can savor this delightful creation.
Let's cook with our recipes!
BUTTER FINGERS
Steps:
- Preheat oven to 325 °F. Combine all ingredients except for confectioner's (powdered) sugar.
- Roll into small fingers or balls. Bake for 20-30 minutes. Roll immediately in confectioner's sugar.
BUTTERFINGER CAKE
Makes 1 (13x9-inch) cake
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour.
- Prepare cake mix according to package directions, stirring in 1 cup chopped Butterfinger to batter. Pour into prepared pan, and bake according to package directions.
- Let cake cool for 5 minutes. Using the handle of a wooden spoon, poke holes in cake in 1-inch intervals. Pour condensed milk and caramel topping evenly onto cake. Sprinkle with remaining 1 chopped Butterfinger. Cover and refrigerate overnight.
- Just before serving, spread whipped topping onto cake. Garnish with chopped Butterfinger, if desired.
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
PAULA DEEN'S BUTTERFINGER CAKE
This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.
Provided by BakerNurse
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
- Prepare cake mix following package directions(adding water, oil and eggs).
- Add 1 chopped Butterfinger to batter, stirring well.
- Pour into prepared pan and bake as directed on package.
- Let cake cool for 5 minutes.
- Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
- Pour condensed milk and caramel topping evenly over cake.
- Sprinkle remaining 1 chopped Butterfinger over caramel.
- Cover and chill.
- Before serving, spread whipped topping evenly over cake.
- Garnish with chopped Butterfinger, if desired.
- Cut into squares to serve.
Tips:
- Use room temperature ingredients: This will help the cake batter to mix together more smoothly and evenly.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making the cake lighter and more tender.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Gradually add the flour and baking powder to the batter, mixing until just combined: Overmixing the batter can make the cake tough.
- Pour the batter into a greased and floured 9x13 inch baking pan: Make sure the pan is not too full, as the cake will rise as it bakes.
- Bake the cake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean: Keep an eye on the cake as it bakes, as ovens can vary in temperature.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
Paula Deen's Butterfinger Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of chocolate cake, peanut butter frosting, and Butterfinger candy bars is sure to please everyone. With a few simple tips, you can make this cake at home and enjoy it with your family and friends.
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