Butterfinger Cake

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By Handed to Paula by a fan at a book signing.

Ingredients:

1 box marble cake mix
1 (14 oz.) can sweetened condensed milk
1 jar prepared caramel topping
1 bag snack size Butterfinger candies
1 (8 oz.) container whipped topping
1 cup prepared chocolate syrup

Directions:

Pre-heat oven to 350ºF.

Bake cake as directed in a 9x13 pan.  Let cool.  Poke holes all over cake.  In a medium-mixing bowl mix condensed milk and caramel topping.  Pour over cake.  Break Butterfinger candy and sprinkle half all over cake.  Top with whipped topping and sprinkle with remaining candy.  Drizzle with chocolate syrup.

Notes from the Paula Deen Test Kitchen: Get ready for a sweet tooth fix with this cake! Cake can also be baked in two round cake pans. We made ours in individual servings using a small spring form pan. We suggest using freshly whipped cream. (Paula’s recipe is 1 cup heavy cream and ¼ cup confectioners sugar whipped together)

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Reader Comments:

54321

Love this. But wanted to change up so put it into a trifle bowl. Layering the ingredients/toppings/candy. Very yummy!!Love my trifle bowl seems like a regular sized cake goes farther when I use it. I make a pretty good chocolate sundae trifle too.

By Debby on August 31, 2013

54321

I rate this cake a 5/5. I made in a trifle bowl for a ladies' gathering.Very yummy.

By Debby Ison on August 31, 2013

54321

This is great the way it is but also the latest way I tried it. Carrot cake and use the new cool whip chocolate frosting on top...crushed butterfingers only on top not in middle. Perfect. The kids all loved it.

By Eve on July 12, 2013

54321

very good every body should try this

By Anna marshall on May 01, 2013

54321

can somebody drop me off some in the state of texas take it to the school premire learing academy and drop it off for our 8th graders its inly 36 of us please and thank u help feed the school who serves kids nasty food

By Anonymous on April 15, 2013

54321

Butterfingers has always been my favorite candy, even and a Kid! I know I am gonna this love this Butterfinger cake! Anything coming from you is delish, I know! I am a Paula Deen fan! We would love to see you back in Vero Beach, Florida again! I got to watch my sugar for now! By Lois Alexa on August 21, 2012

By Lois Lee Alexa on August 21, 2012

54321

substitute hot fudge for chocolate syrup MMMMMMMMHHH! good!

By Elizabeth Arquette on August 09, 2012

54321

This is actually better with German Chocolate Cake mix.

By chrystal on July 11, 2012

54321

Is fudge marble cake mix ok?

By katie on May 22, 2012

54321

For anyone who has made this cake, does it need to be refrigerated before serving? This Thanksgiving will be my first time making the cake and I've seen alot of recipes online that say to chill the cake due to the whipped topping / and for best taste. Any suggestions is much appreciated.

By Lisa on November 19, 2011

54321

Paula love youe shows. I watch them all the time,and love all your recipes

By Rose on November 04, 2011

54321

By tina wright on July 20, 2011

54321

We watch your show all the time and think you are the best on tv.

By Ruth Bryant on July 19, 2011

54321

How do you stop a lemon pie from weeping

By judy lynn rebich on April 13, 2011

54321

My family and I loved this.. It is a verry good cake.

By AUDREYMARIEJONESDAVIS03 on March 05, 2011

54321

This recipe is Awesome.. Thanks Paula:)

By Anonymous on November 09, 2010

Tomato Pudding

Makes 8 servings

1 can (16-ounce) tomatoes, peeled and diced

1 cup stale bread cubes

2/3 cup brown sugar

1/2 cup (1 stick) butter, melted

1. Heat oven to 350 degrees. Pour the tomatoes into an 8-inch square baking pan. Distribute the bread cubes over the top. Sprinkle with the brown sugar; pour the butter over the top. Bake 50 minutes, until lightly browned and bubbly.

By Berneda Polly on March 29, 2010

I was raised in Johnson City , Tennessee,, my dad made a dish called Tomato pudding. He used day old biscuits, canned tomatoes and that’s all I remember. Do you have or maybe know someone that does know how to make it?  THANKS.

By Delores Underwood on March 27, 2010

You’re a good old country girl, like me…My daughter has been wanting a recipe for butterfinger cake….  Thanks…

By Loretta Carpenter on March 20, 2010

I really enjoy all of Paula’s sites and shows I think this will be a great addition to everything else. we all have our own recipe from our past some we have lost and some we can still remember and still use, but with this site there my be a chance to find one of those lost recipe’s so again I want to thank you and your family and your team for everything all my love and prayers Berneda Polly

By Berneda Polly on March 19, 2010

I love Paula Dean and the family. I record your shows on my DVR so I can watch if I am gone. I would love to buy some of the baskets I have seen today. When I get my loan payed off I will come back and get it. I love your sense of humor

By Jouce E, Scott on February 26, 2010

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am