Recipe for Gooey Butterfinger Cake from the Candy Bar Cake section.
Gooey Butterfinger Cake1 (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. Makes 16 servings.
We hope you enjoy your freshly made Gooey Butterfinger Cake. This recipe came from Candy Bar Cake's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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