Slow Cooker Butterfinger Dessert Cake Recipe

This six-ingredient slow cooker Butterfinger cake is incredibly moist and simple to make. It comes together in minutes and finishes in the crockpot, creating a dessert that’s sure to become a favorite with family and friends.

Why this recipe works

Cooking a cake slowly in a crockpot yields a tender, moist texture that differs from oven-baked cakes. This recipe uses a boxed cake mix, so there’s no need to bake from scratch—just mix, add chopped Butterfingers, and let the slow cooker do the rest. Instead of slicing, the cake is spooned out for serving, which highlights the soft, tender crumb.

Preparation is minimal: mix the dry cake mix with melted butter, water, and eggs, fold in chopped Butterfinger pieces, and pour the batter into a greased slow cooker. The cake finishes in about two hours, and a warm jar of hot fudge makes a decadent finish. If you have extra candy bars to use up, consider other Butterfinger-inspired treats.

Is this similar to a poke cake?

The cake as written doesn’t require poking holes, but you can easily turn it into a poke cake. Once the cake is cooked and still warm, poke holes across the surface and pour warmed hot fudge (or another sauce) over it so the topping sinks into the cake for extra richness.

Recipe Ingredients

• Cake Mix: 15.25 oz. yellow cake mix (chocolate or devil’s food work for a variation).
• Eggs: 3 large eggs.
• Water: 1 cup.
• Butter: 1/2 cup melted butter.
• Butterfinger Bars: About 9 fun-size bars (or 3 regular), coarsely chopped and folded into the batter and reserved for garnish.
• Hot Fudge: 16 oz. jar, warmed and poured over the cake before serving.

Step-by-Step Directions

Step One – In a large bowl, combine the cake mix, melted butter, water, and eggs. Stir until combined; a few lumps are fine—don’t overmix.

Step Two – Coarsely chop the Butterfinger bars into bite-sized pieces so you have chunks throughout the batter.

Step Three – Fold the chopped Butterfingers into the cake batter gently so they stay in pieces.

Step Four – Spray the slow cooker insert with nonstick spray and pour in the batter. Cover and cook on HIGH for 1 hour 45 minutes to 2 hours, or until the center is set.

Step Five – Warm the jar of hot fudge in the microwave (lid off) for about 30 seconds or until pourable. Pour the hot fudge over the cake and spread with a spoon.

Step Six – Sprinkle additional chopped Butterfingers on top. Serve warm with a scoop of ice cream or whipped topping.

Variations

• Chocolate Cake: Swap in a chocolate or devil’s food cake mix for a richer base that pairs well with Butterfinger pieces.
• Alternate Toppings: Try caramel sauce, cream cheese frosting, whipped cream, or milk chocolate syrup instead of—or alongside—hot fudge.
• Different Candies: Substitute other chopped candy bars like Snickers, Reese’s, or Heath for a different flavor profile.

How to Serve

Serve this Butterfinger cake warm with a scoop of vanilla or caramel ice cream. A dollop of whipped cream or cool whip is also delicious. Finish with extra chopped Butterfingers for crunch and visual appeal.

Recipe FAQs