Butterfinger Bliss Cake
When I think of a cake for a celebration this Butterfinger Bliss Cake is my favorite one to make. This delicious cake is chocolate cake topped with a thick layer of pistachio pudding which is topped with a layer of creamy Cool Whip and then the whole thing is sprinkled with crushed Butterfinger candy bars. While these flavors put together may sound a bit unique I assure you these flavors are an absolutely decadent combination.
This cake is a family favorite in my family. It is often a request for birthday cake. I have made it many times for my own birthday. My Gramma is the first one to start making this cake and I do not know where she originally learned the recipe. She has been in Heaven now for about 8 years and this is one of the questions I wish I could ask her. While there may be an official name for this recipe out there somewhere in our family it has recently been dubbed “Gramma’s Butterfinger Bliss Cake”.
While my Gramma’s recipe calls for boxed chocolate cake and Cool Whip you can absolutely use your favorite from scratch chocolate cake recipe and make homemade whipped cream. I typically make this cake with a homemade chocolate cake and homemade whipped cream but I am going to share the exact recipe my Gramma would have used.
Ingredients you will need for this Butterfinger Bliss Cake:
*Makes 1 – 9×13 size sheet cake*
- 1 box of chocolate cake mix prepared according to the box directions. (I typically make this according to the directions for a 9×13 size sheet cake.)
- 2 boxes of instant pistachio pudding prepared according the box directions. (I use the Jello brand.)
- 2 small tubs of Cool Whip (These are sold in the freezer section so you will want to make sure they thaw in the fridge before you prepare the cake.)
- 4 Butterfinger candy bars crushed in a large ziploc bag with a rolling pin or back of a mixing spoon
Directions:
- 1.) While the prepared chocolate cake is cooling prepare the instant pistachio pudding. It will set up in the fridge in about 5 minutes.
- 2.) Once the cake has cooled top with a thick (about 1-2 inches) layer of the prepared pistachio pudding. You might have a little bit of pistachio pudding leftover.
- 3.) Top the pistachio pudding with the thawed Cool Whip. (About 2-3 inches) You might have a little bit of Cool Whip leftover.
- 4.) Top the whole thing with the crushed Butterfinger candy bars. Cover and keep in the fridge until ready to serve. Enjoy!
Notes:
- You can use your favorite from scratch chocolate cake recipe for this in place of the boxed cake mix.
- You can also make homemade whipped cream in place of the Cool Whip.
- I don’t have exact measurements for how much of each topping I use. I would just say be generous and layer them on thick!
- While this cake can be served right away I find it does great when given an hour or two to chill in the fridge before serving.
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Butterfinger Bliss Cake
When I think of a cake for a celebration this Butterfinger Bliss Cake is my favorite one to make. This delicious cake is chocolate cake topped with a thick layer of pistachio pudding which is topped with a layer of creamy Cool Whip and then the whole thing is sprinkled with crushed Butterfinger candy bars. While these flavors put together may sound a bit unique I assure you these flavors are an absolutely decadent combination.
Ingredients
- 1 box of chocolate cake mix prepared according to the box directions. (I typically make this according to the directions for a 9x13 size sheet cake.)
- 2 boxes of instant pistachio pudding prepared according the box directions. (I use the Jello brand.)
- 2 small tubs of Cool Whip (These are sold in the freezer section so you will want to make sure they thaw in the fridge before you prepare the cake.)
- 4 Butterfinger candy bars crushed in a large ziploc bag with a rolling pin or back of a mixing spoon
Instructions
- 1.) While the prepared chocolate cake is cooling prepare the instant pistachio pudding. It will set up in the fridge in about 5 minutes.
- 2.) Once the cake has cooled top with a thick (about 1-2 inches) layer of the prepared pistachio pudding. You might have a little bit of pistachio pudding leftover.
- 3.) Top the pistachio pudding with the thawed Cool Whip. (About 2-3 inches) You might have a little bit of Cool Whip leftover.
- 4.) Top the whole thing with the crushed Butterfinger candy bars. Cover and keep in the fridge until ready to serve. Enjoy!
Notes
- You can use your favorite from scratch chocolate cake recipe for this in place of the boxed cake mix.
- You can also make homemade whipped cream in place of the Cool Whip.
- I don't have exact measurements for how much of each topping I use. I would just say be generous and layer them on thick!
- While this cake can be served right away I find it does great when given an hour or two to chill in the fridge before serving.
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