Ingredients for 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.
How to Make 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
