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Gooey Butterfinger Cake
1 (3.4 ounce) package chocolate instant pudding and pie filling mix
1 (15 ounce) package cream-filled snack cakes (such as Twinkies)
6 (2.1 ounce) Butterfinger Candy Bars, finely chopped
1 (8 ounce) container frozen whipped topping, thawed
Prepare pudding mix according to package directions.
Cut or tear each snack cake into 3 or 4 pieces. Place pieces in 13 x 9-inch baking pan.
Spread pudding over cake pieces; top with half of chopped Butterfingers.
Cover with whipped topping and remaining chopped Butterfinger.
Refrigerate for 3 to 4 hours before serving.
Yield: 16 servings
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