This six-ingredient Slow Cooker Butterfinger Cake is super moist and is an easy dessert that takes just a few minutes to put together. Trust me when I say that this Butterfinger cake will become your favorite dessert and a huge hit with others.
Butterfinger Cake isn’t the only cake-like dessert we recommend trying in your slow cooker. Wow your family, friends, and guests with a Reese’s Peanut Butter Cup Chocolate Cake (cooked in the crockpot)!
Why this recipe works
If you’ve never slowly cooked a cake in the crockpot, then you’ll soon find out that it’s reason number one for why this recipe works. You’ll use box cake mix so there’s nothing being made from scratch. Instead of slicing the cake like you normally would from being baked in the oven, the moist cake is spooned out.
This butter fingers cake recipe also takes minimal prep. Besides cutting up the mini Butterfingers, the process is literally a mix, dump, and go. You’ll have a delicious cake ready to serve within 2 hours.
Last but not least, this dessert cuisine uses ingredients that are considered pantry staples. Whatever you don’t have on hand can be conveniently picked up at your local grocery store.
Is this similar to a poke cake?
This particular recipe doesn’t require you to poke holes in it, but you certainly can. To make this a “poke cake,” simply poke holes in the cake once it has finished cooking. Then, continue with the remaining instructions for the cake. In the end, you’ll have a Butterfinger poke cake!
- Cake Mix: Yellow cake mix is our cake of choice. See below for different variation ideas.
- Eggs: You’ll need three large eggs for this recipe.
- Water: Traditional ingredient for all cake recipes.
- Butter: Melted butter is added to the cake mix.
- Butterfinger Bars: Coarsely chopped and added to the cake mix and used for a topping garnish.
- Hot Fudge: Slightly heated up and poured on top just before serving.
StepOne – Prepare cake by adding the cake mix, melted butter, water, and eggs into a large bowl. Mix the ingredients together until combined, but don’t overmix.
StepTwo – Coarsely chop the mini Butterfinger candy bars.
StepThree – Add the chopped candy bars to the cake mix and stir together.
Step Four – Pour the cake mix into the slow cooker and cook on HIGH for 1 hour 45 minutes – 2 hours (or until the center is set).
Step Five -Pour over warmed hot fudge and spread with a wooden spoon.
step six – Garnish the top with chopped Butterfingers. Serve and enjoy!
- chocolate cake – For a slightly different taste (and look) to your dessert, try using chocolate cake mix instead of yellow cake mix. You’ll then have a moist chocolate cake base. You can also get a little extra wild by trying devils food cake mix.
- Change the Topping – Caramel sauce, caramel topping, cream cheese whipped topping, cream cheese frosting, and milk chocolate syrup are a few different toppings you can play around with.
- Different Candy Bars – Although this Butterfinger cake recipe calls for Butterfinger candy bars, you can experiment with different ones (Snickers, Reese’s, Heath bars, etc.).
How to Serve
This Butterfinger cake is best served with a scoop of vanilla ice cream, caramel ice cream, or your favorite flavor. You can also add a dash of cool whip or whipped cream. Don’t forget to add a few extra crushed Butterfingers.
Allow the entire cake to cool completely and add the leftovers to an airtight container and store in the refrigerator for up to one week.
Yes, leftover Butterfinger cake is great cold, just like any other cake!
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Slow Cooker Butterfinger Cake
Yellow caked filled with butterfinger bars and topped with a rich hot fudge. If you love butterfingers, then this is your cake.
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To a large bowl, add the cake mix, melted butter, water and eggs. Mix until combined, but don’t overmix (some lumps are fine.)
Slice the Butterfinger bars into 1/4 inch pieces, try not to pulverize them, you’ll want chunks of it in the batter. Add to the batter and gently stir.
Spray the slow cooker with non-stick spray. For in the batter.
Place the lid on the slow cooker and cook on HIGH for 1 hour 45 minutes to 2 hours or until the center is set.
When the cooking time is up. Place the hot fudge jar in the microwave (lid off) for 30 seconds or until melted.
Pour over the cake and spread with a spoon.
Chop up more Butterfinger bars for garnish on top and serve with ice cream.
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How to Video:
- Allow the entire cake to cool completely and add the leftovers to an airtight container and store in the refrigerator for up to one week.
- Leftover Butterfinger cake is great cold, just like any other cake!
calories: 626calories | Carbohydrates: 97g | protein: 8g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 757mg | Potassium: 262mg | fiber: 3g | Sugar: 54g | Vitamin A: 445UI | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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