This looks so good. Yummy.
Ingredients
For the Glaze:
1 tsp vanilla extract
1 cup powdered sugar
2-3 tbsp milk (adjust for consistency)
For the Cake:
1/2 cup vegetable oil
1 cup crushed Butterfinger candy bars
1 box yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
1 cup water
Topping:
1 cup crushed Butterfinger candy bars
Instructions
For the Cake:
Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, combine cake mix, pudding mix, eggs, water, and oil. Beat on medium speed until smooth.
Gently fold in the crushed Butterfinger candy bars.
Pour the batter into the prepared bundt pan.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake.
Add the Topping:
Sprinkle the remaining crushed Butterfinger candy bars over the glaze while it’s still slightly wet.
This Easy Butterfinger Bundt Cake combines the rich flavors of vanilla cake with the irresistible crunch of Butterfinger candy! Perfect for birthdays, gatherings, or as a sweet treat for any day.
Easy Butterfinger Bundt Cake
Tips
Prepare the Pan Well: Grease and flour your bundt pan thoroughly to ensure the cake releases easily.
Use non-stick spray with flour or butter for best results.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined to keep the cake moist and tender.
Crush Butterfingers Properly: Use a food processor or crush Butterfinger bars in a zip-top bag with a rolling pin to achieve small, even pieces.
Cool Completely: Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before adding any toppings.
Enhance the Topping: Drizzle melted chocolate or caramel sauce over the cake before adding crushed Butterfingers for extra flavor.
Variations
Peanut Butter Twist: Add a swirl of peanut butter into the batter or mix peanut butter chips into the cake.
Chocolate Overload: Use a chocolate cake mix as the base for a richer, more indulgent flavor.
Butterfinger Cheesecake Filling: Layer in a cheesecake filling made of cream cheese, sugar, and crushed Butterfingers for a decadent surprise.
Mini Bundt Cakes: Use a mini bundt pan for individual servings—perfect for parties or gifting.
Butterfinger Topping: Add whipped cream or frosting and sprinkle crushed Butterfingers on top for an elegant finish.
How to Store
- Room Temperature: Keep the cake in an airtight container for up to 3 days.
- Refrigerator: Store in the fridge for up to 1 week if it has frosting or toppings. Let it sit at room temperature before serving.
- Freezer: Wrap the cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Conclusion
This Easy Butterfinger Bundt Cake is a show-stopping dessert with minimal effort.
The rich cake, combined with crunchy Butterfinger pieces, creates a sweet and satisfying treat perfect for any occasion.
Whether you keep it simple or experiment with variations, this dessert is guaranteed to be a crowd-pleaser.
Enjoy it with a drizzle of caramel, a scoop of ice cream, or simply on its own!