Recipe for Butterfinger Crumb Cake, The Easy Way
Candy

BUTTERFINGER CRUMB CAKE, THE EASY WAY

    Butterfinger Crumb Cake

    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

    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.