Recipe for Butterfinger Crumb Cake from the Candy Bar section.
Butterfinger Crumb Cake1 (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 Prepare and bake cake according to instructions on box in a greased 9 x 13-inch pan. Allow cake to cool, then crumble into bowl. Mix instant pudding with milk until set. Pour half the pudding in the bottom of a large glass bowl. Sprinkle half the cake crumbs over pudding. Pat cake into pudding. Sprinkle 1/3 Butterfinger crumbs over pudding and cake crumbs. Layer remaining pudding, then press remaining cake crumbs into pudding. Sprinkle 1/3 Butterfinger crumbs over cake. Spread whipped topping over cake. Sprinkle remaining Butterfinger crumbs over whipped topping.
We hope you enjoy your freshly made Butterfinger Crumb Cake. This recipe came from Candy Bar's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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