Paula Deen's Butterfinger Cake Recette

Indulge in this irresistible Paula Deen-inspired Butterfinger cake! This easy recipe, adapted from a "Cooking with Paula Deen" magazine favorite, is a guaranteed crowd-pleaser. We've upped the ante by using buttermilk for extra moistness and layering rich caramel and whipped topping. Get ready for a chocolate lover's dream come true!

Préparation 20 min

Cuisson 45 min

Calories 594.6 kcal

Protéines 16g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Paula Deen's Butterfinger Cake

1 (18.25 ounce) package chocolate cake mix
substituted with buttermilk
as per chocolate cake mix package directions
as per chocolate cake mix package directions
2 cups chopped Butterfinger candy bars, divided
1 (14 ounce) can sweetened condensed milk
1/2 cup caramel topping
1 (8 ounce) container frozen whipped topping, thawed
1 cup buttermilk

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Paula Deen's Butterfinger Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Paula Deen's Butterfinger Cake

Preheat oven to 350°F (175°C).
Grease and flour a 13x9 inch baking pan.
Prepare your favorite chocolate cake mix according to package directions, substituting buttermilk for the required water.
Add 1 cup of chopped Butterfinger candy bars to the batter and gently fold to combine.
Pour batter into the prepared pan and bake for the time specified on the cake mix box (usually around 30-35 minutes).
Let the cake cool in the pan for 5 minutes.
Using the handle of a wooden spoon, poke holes about 1 inch apart, halfway through the cake.
Evenly drizzle 1 (14 ounce) can of sweetened condensed milk over the warm cake.
Drizzle 1/2 cup of caramel topping over the condensed milk.
Sprinkle the remaining 1 cup of chopped Butterfinger candy bars over the caramel.
Cover the cake and refrigerate for at least 2 hours to allow flavors to meld.
Before serving, spread 1 (8 ounce) container of whipped topping evenly over the chilled cake.
Garnish with additional chopped Butterfinger candy bars, if desired.
Cut into squares and serve.

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

183g

Fat

51g

Carbs

28g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Desserts Easy Cakes Chocolate Taste Mood Sweet

Questions fréquentes

Combien de temps faut-il pour préparer Paula Deen's Butterfinger Cake ?

Paula Deen's Butterfinger Cake prend environ 65 minutes du début à la fin — environ 20 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Paula Deen's Butterfinger Cake ?

Paula Deen's Butterfinger Cake contient environ 594.6 calories par portion, avec environ 16 g de protéines, 28 g de glucides et 42 g de lipides.

De quels ingrédients ai-je besoin pour Paula Deen's Butterfinger Cake ?

Les principaux ingrédients de Paula Deen's Butterfinger Cake sont Chocolate Cake Mix, Water, Eggs, Vegetable Oil, Butterfinger Candy Bars, Sweetened Condensed Milk. Consultez la liste complète avec les quantités ci-dessus.