Instant Pot Butterfinger Cake

Butterfinger cake is a scrumptious dessert, perfect for birthdays or any occasion. It’s a huge crowd-pleaser you’ll be asked for again and again. The irresistible combination of sweet, gooey cake and crispity, cruchity candy topping will be an addictive treat you will love.

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Soaking the cooked cake in the milk-caramel sauce gives it a texture almost like a Mexican tres leches cake–moist and sweet. Be sure to let the caramel soak in fully for maximum effect.

Put Butterfingers in a quart-size bag and freeze for 15 minutes, then crush with a mallet. If you don’t chill before you crush, the chocolate will turn into a blob instead of breaking. Refrigerate the crumbles until ready to use.

Pro tip: Depending on the size of pan you use for this recipe, may have batter left over. Pour the extra batter into a small, shallow, well-greased bowl and microwave on low for 1.5 – 2.5 minutes until center is set. Now you have a snack while you are waiting for the rest of the cake. Cook’s treat!

It’s a huge crowd-pleaser you’ll be asked for again and again.

Ingredients:

• 1 box yellow cake mix
• 5 oz sweetened condensed milk
• 4 oz caramel ice cream topping (we like Smuckers Caramel Topping https://www.amazon.com/Smuckers-Caramel-Flavored-Topping-12-25/dp/B06VWCPY4H )
• 2 Butterfinger candy bars, chilled and finely crumbled
• Whipped cream or whipped topping and one additional Butterfinger for garnish

Instructions:

1. Combine sweetened condensed milk and caramel topping, set aside.
2. Mix cake according to package directions.
3. Coat the inside of a 6 cup bundt pan with non-stick spray (our favorite is the Nordic Ware 6-Cup Bundt Pan: https://amzn.to/2RNympZ)
4. Pour in the cake batter until 3/4 full. You may have leftover batter.
5. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the bundt pan on to the trivet.
6. Secure the lid, making sure the vent is closed.
7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 28 minutes.
8. When the time is up, quick-release the remaining pressure. Carefully remove bundt pan from the pot and set on a cooling rack.
9. While the cake is still hot, make 1 1/2” deep holes across the surface of the cake with the handle of a wooden spoon or a straw. Pour 6 oz of the caramel/milk topping over the cake.
10. When cake is completely cool, turn out onto a cake plate, drizzle with remaining caramel/milk topping and sprinkle with crushed Butterfinger.
11. Garnish with whipped cream and additional Butterfinger as desired.

*The MANUAL and PRESSURE COOK buttons are interchangeable.