Risotto with Lemon and Shrimp
Butterfinger Cake
| By : |
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
8 - 10 servings
|
Ingredients
- 1 box yellow cake mix
- 5 ounce sweetened condensed milk
- 4 ounce caramel ice cream topping
- 2 Butterfinger candy bars chilled and finely crumbled
- WHIPPED CREAM or whipped topping and one additional Butterfinger for garnish
Ingredients
|
Instructions
- 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. Pour6 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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