Description
A delicious and easy-to-make Slow Cooker Butterfinger Cake that combines the flavors of yellow cake, peanut butter, and Butterfinger candy bars.
Ingredients
- 1 box yellow cake mix
- 1 cup milk
- ½ cup butter, melted
- 3 large eggs
- 1 cup creamy peanut butter
- 1 can (14 oz) sweetened condensed milk
- 4–5 Butterfinger candy bars, crushed
- 1 container (8 oz) whipped topping
- ½ cup chocolate chips, optional
Instructions
- Prepare the slow cooker: Grease a 6-quart slow cooker with nonstick spray.
- Make the batter: In a bowl, combine the cake mix, milk, melted butter, and eggs. Mix until smooth.
- Add to cooker: Pour the batter into the prepared slow cooker and spread evenly.
- Add peanut butter: Spoon small dollops of peanut butter over the batter.
- Drizzle: Pour the sweetened condensed milk evenly over the top.
- Cook: Cover and cook on LOW for 2½–3½ hours, or until the center is set and a toothpick comes out with a few moist crumbs.
- Cool slightly: Let the cake rest for about 15–20 minutes.
- Top: Spread whipped topping over the cake and sprinkle generously with crushed Butterfinger bars and chocolate chips.
- Serve: Spoon directly from the slow cooker and enjoy warm or chilled.
Notes
- For a richer flavor, use dark chocolate chips instead of regular chocolate chips.
- Store leftovers in the refrigerator for up to 3 days.
- This cake can be served warm or chilled, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3.5 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg