Butterfinger Cake


  • 1 box yellow cake mix
  • 5 ounce sweetened condensed milk
  • 4 ounce caramel ice cream topping
  • 2 Butterfinger candy bars
  • Combine sweetened condensed milk and caramel topping, set aside.
  • Mix cake according package directions.
  • Coat the inside of a 6 cup bundt pan with non-stick spray
  • Pour in the cake batter until 3/4 full. You may have leftover batter.
  • Pour 1 cup of water in the Instant Pot and insert the trivet. Carefully lower the bundt pan on to the trivet.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 28 minutes.
  • When the time is up, quick-release the remaining pressure. Carefully remove bundt pan from pot and set on a cooling rack.
  • While the cake is still hot, make 1 1/2 inch deep holes across the top of the cake with the handle of a wooden spoon or a straw. Pour 6 ounces of the caramel/milk topping over the cake.
  • When cake is completely cool, turn out onto a cake plate, drizzle with remaining caramel/milk topping and sprinkle with crushed Butterfinger.
  • Garnish with whipped cream and additional Butterfinger as desired.
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