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Easy Butterfinger® Cake
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Prep Time:
20 minutes
Total Time:
80 minutes
Indulgent dessert layers angel food cake with chocolate-covered peanut butter bars & whipped topping, perfect for leftover Halloween candy.
Ingredients:
  • 2 cups confectioners' sugar
  • 0.5 cup butter, softened
  • 4 egg yolks
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
  • 4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste
Instructions:
  • In a large bowl, use an electric mixer to blend confectioners' sugar, butter, and egg yolks until creamy. Gently fold in the whipped topping.
  • Layer half of the angel food cake pieces in a trifle dish. Spread half of the whipped topping mixture evenly over the cake. Sprinkle half of the crushed candy bars on top. Repeat layers with remaining cake, whipped topping, and candy. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

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