Candy Recipes

Butterfinger Crumb Cake

No Photo


  • 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


  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.


* 18.25 ounce boxes of cake mix have been replaced by 15.25 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

Follow Us

God's Rainbow - Noahic Covenant