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Butterfinger Cake Recipe


1 cup butter

3 cups white sugar

1 (3 ounce) package orange flavored Jell-O mix

2 cups vegetable oil

1 (8 ounce) can evaporated milk

1 (14 ounce) can diced pineapple with juice

1 (8 ounce) can sliced pineapple, drained

2 eggs, beaten

1 tablespoon vanilla extract

1 cup butterscotch chips

1 cup flaked coconut


Preheat oven to 375 degrees F (190 degrees C).

In a small mixing bowl mix butter, sugar, orange flavored gelatin, and vegetable oil. Stir in evaporated milk. Mix until covered and pour mixture into 10-inch cake pan.

Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool in pan on wire rack. Serve warm or cold.

In a large bowl, beat eggs, one at a time, until blended. Stir in vanilla extract and coconut until well blended. Spread over cooled cake.