Hey there friends! Hope you have a bit of a sweet tooth today. I am sharing how to make a Butterfinger cake in the Instant Pot, today.

This recipe came from a very old cookbook passed down to a friend of mine. It was a collection of sweet treats written by some sweet ladies part of a church in the deep south of Alabama. You know they can’t be bad. Back in the day, it was nothing to add three sticks of butter to a recipe. I assure you there are not three sticks of butter in this Butterfinger cake.

All you need for this recipe is a bundt pan, traditional yellow cake mix, cool whip, a few Butterfinger candy bars, caramel sauce, and sweetened condensed milk.

Slightly Tweaked The Original Recipe.

I used 7 oz. of the sweetened condensed milk, and half the jar of Smucker’s caramel topping. Used the bundt portion of my Insta-pan,  I sprayed the pan with non-stick butter then added one cup of water in the pot, set the pan on a trivet, and then cooked on High-Pressure manual for 28 minutes with a quick-release. Removed the cake from the pot, made the holes with a straw, and poured half the mixture on top. I let the cake cool and then flipped. Poured more mixture on top and crumbled up some butterfingers.


After I flipped the cake I then added just a scoop or two of cool whip to the center, poured on a little more of the caramel and sweetened condensed milk mixture, then added on the crumbled butterfingers. I have to say this was one of the best cakes I ever made. It took a lot of resistance not to have more than one piece a day.


Butter finger cake in the Instant Pot

Butter finger cake in the Instant Pot

Butterfinger Cake in The Instant Pot

Cuisine American


  • 1 box Duncan Hines yellow cake mix
  • 7 oz. Sweetened condensed milk
  • 2 Butterfinger chocolate bars, refrigerated
  • caramel sauce for topping
  • 8 oz. Cool Whip


  • Mix the cake batter accordingly to the box's directions. Prepare the 7" Springform pan with a light spray of non-stick butter cooking spray. Add a little tin foil to the bottom of the outer pan, just in case it slightly leaks for easier clean-up later.
  • Add cake batter to the pan. Add one cup of water to the pressure cooker.
  • Set on High-Pressure and Manual for 28 minutes. Quick-release the pressure when time is done.
  • mix: condensed milk and 1/2 cup of caramel sauce in a separate bowl 
  • Remove your cake from the pressure cooker, while still warm, take a straw and poke holes throughout the bottom of the cake. Pour the milk and caramel sauce mixture over the whole cake so it can drip into the holes you made.
  • After the cake has cooled, you can add cool whip and crumbled butterfingers on top. ENJOY 

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