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Easy Butterfinger® Cake


"Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!"
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1 h 20 m servings 337 cals
Original recipe yields 16 servings (1 cake)

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  • Prep

  • Ready In

  1. Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
  2. Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.


  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 337 calories; 16.9 g fat; 45.4 g carbohydrates; 3.1 g protein; 66 mg cholesterol; 243 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Ridiculously sweet and tangy. Almost too rich. Sweet on sweet on sweet was a bit much, I think. Once in a year type of thing.

I added sliced strawberries to it and it turned out great! Everyone loved it.

I only use about a half cup of confectioners sugar. Can be used with any candy bars. Our family go to for birthdays!