Print Recipe

Butterfinger Crumb Cake

RG

Ingredients

  • 1 (18.25 ounce) box chocolate cake mix
  • 2 small boxes vanilla instant pudding
  • 4 cups milk
  • 2 large Butterfinger candy bars, chopped
  • 1 (12 ounce) container frozen whipped topping, thawed

Instructions

  1. Prepare and bake cake according to instructions on box in a greased 9 x 13-inch pan.
  2. Allow cake to cool, then crumble into bowl.
  3. Mix instant pudding with milk until set. Pour half the pudding in the bottom of a large glass bowl.
  4. Sprinkle half the cake crumbs over pudding. Pat cake into pudding.
  5. Sprinkle 1/3 Butterfinger crumbs over pudding and cake crumbs.
  6. Layer remaining pudding, then press remaining cake crumbs into pudding.
  7. Sprinkle 1/3 Butterfinger crumbs over cake.
  8. Spread whipped topping over cake.
  9. Sprinkle remaining Butterfinger crumbs over whipped topping.



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