Butterfinger Crumb Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
• Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
• Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

Steps:

• Preheat oven to 350°F.
• Grease an 8" square baking pan.
• Combine the flour and both sugars in a large bowl; cut in the butter until the mixture is crumbly.
• Transfer 1/2 cup of the crumb mixture to a small bowl; stir in the Butterfinger pieces.
• Stir the baking soda and salt into the remaining flour mixture; set aside.
• Combine the milk, sour cream, egg, and vanilla in a small bowl; blend well.
• Add to the flour mixture; stir just until combined.
• Pour the batter into the prepared pan; sprinkle evenly with the Butterfinger crumbs.
• Bake for 40-45 minutes, or until a toothpick tests out clean.
• Cool on a wire rack at least 20 minutes before cutting.
• Serve warm or cool.

Steps:

• 1. Oven to 350 degrees. Grease 2 layer cake pans. Combine flour, brown sugar and sugar in med bowl. Cut in butter with pastry blender or two knives until crumbly. Transfer 1 c to another bowl and stir in butterfinger pieces. . Stir soda and salt into remaining flour mixture. Combine milk, egg, yogurt and vanilla, then add to flour mixture and stir just until blended. Pour into prepared pans and sprinkle with butterfinger mixture. Bake 40-45 min or until toothpick test. Cool slightly on wire rack. Serve warm, or cool completely and frost with vanilla frosting. If frosting, add additional crushed butterfingers to middle before adding 2nd layer, and add some on top.