Butterfinger Bundt Cake

A close-up of a slice of Butterfinger Bundt Cake on a white plate. The cake is moist and golden, topped with a glossy chocolate frosting and sprinkled with crushed Butterfinger candy pieces. Chocolate drizzle decorates the plate, adding an elegant touch to the presentation. The texture of the cake and the crunchiness of the candy create a visually appealing dessert.

Butterfinger Bundt Cake Recipe: Indulge in Sweet Nostalgia

If you’re looking for a dessert that’s easy to make yet indulgently delicious, this Butterfinger Bundt Cake is about to become your new go-to. It combines the moistness of a classic yellow cake with the crunch and flavor of Butterfinger candy, topped off with rich, chocolatey frosting. Whether you’re hosting a family gathering, attending a potluck, or simply craving something sweet, this cake is guaranteed to impress.

Ingredients

  • 1 box yellow cake mix
  • 3.4-ounce box instant vanilla pudding
  • 3 large eggs
  • 1 cup milk
  • ⅓ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1½ cups crushed Butterfinger candy bars (reserve ¼ cup for topping)
  • 16-ounce milk chocolate frosting
An artistic photograph featuring baking ingredients for the Butterfinger Bundt Cake arranged on a rustic wooden table. A wooden bowl filled with flour and a wooden spoon is the centerpiece. Surrounding it are three brown eggs, a glass of milk, a small dish of chopped chocolate, and scattered chocolate pieces, creating a warm and inviting baking scene. The background has a textured, rustic ambiance, enhancing the cozy, homemade feel of the setting.

Instructions

  1. Preheat the Oven Preheat your oven to 350°F. Grease a bundt cake pan thoroughly to ensure an easy release later.
  2. Mix the Batter In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, milk, vegetable oil, and vanilla extract. Use an electric mixer to blend the ingredients until smooth and well-combined.
  3. Fold in the Butterfinger Gently fold in 1¼ cups of the crushed Butterfinger candy, reserving ¼ cup for the topping.
  4. Bake the Cake Pour the batter evenly into the prepared bundt pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool completely in the pan before transferring it to a serving plate.
  5. Prepare the Frosting Slightly melt the milk chocolate frosting in the microwave. Heat it in short increments, stirring in between, until it’s pourable but still thick.
  6. Assemble and Decorate Drizzle the melted frosting over the cooled cake. Sprinkle the reserved ¼ cup of crushed Butterfinger candy on top as a finishing touch.
  7. Serve and Enjoy Slice and serve this delightful dessert with a glass of milk, a scoop of vanilla ice cream, or simply on its own.

Tips for Success

  • Crushing Butterfinger Candy: Place the candy bars in a sealed plastic bag and use a rolling pin to crush them into small pieces.
  • Pan Prep: To avoid sticking, grease your bundt pan generously and dust it with a light coating of flour.
  • Microwave Frosting Carefully: Don’t overheat the frosting; it should be thick enough to cling to the cake without running off completely.

Why You’ll Love This Butterfinger Bundt Cake

The combination of soft, fluffy cake with the crunchy, peanut-buttery Butterfinger pieces creates a delightful texture and flavor contrast. The rich chocolate frosting ties it all together, making every bite a decadent treat. This recipe also offers the perfect balance of effort and reward, allowing you to create a stunning dessert with minimal fuss.

Share the Love

This Butterfinger Bundt Cake is the kind of dessert that’s meant to be shared. Post a picture of your creation and tag us on social media. We’d love to see your take on this classic recipe!

A close-up of a slice of Butterfinger Bundt Cake on a white plate. The cake is moist and golden, topped with a glossy chocolate frosting and sprinkled with crushed Butterfinger candy pieces. Chocolate drizzle decorates the plate, adding an elegant touch to the presentation. The texture of the cake and the crunchiness of the candy create a visually appealing dessert.

Butterfinger Bundt Cake

Kelly
This Butterfinger Bundt Cake is a rich and indulgent dessert that's easy to make and perfect for any occasion. Featuring a moist yellow cake base infused with instant vanilla pudding, milk, and crushed Butterfinger candy bars, it's topped with a glossy milk chocolate frosting and extra candy for a sweet, crunchy finish. With a prep time of minutes and a bake time of just under an hour, this cake is a crowd-pleaser that balances convenience and decadence. Perfect for sharing at gatherings or enjoying as a special treat!
5 from 1 vote
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16
Calories 406 kcal

Equipment

  • Bundt Cake Pan For baking the cake in its signature shape.
  • Electric Mixer To thoroughly combine the cake batter ingredients.
  • large mixing bowl For mixing the batter.
  • measuring cups and spoons To accurately measure ingredients like milk, oil, and vanilla extract.
  • Microwave-Safe Bowl For slightly melting the chocolate frosting.
  • Spatula To fold in the crushed Butterfinger candy and scrape the batter into the pan.
  • Rolling Pin or Mallet To crush the Butterfinger candy bars (place them in a sealed plastic bag).
  • Toothpick For testing doneness by checking if it comes out clean.
  • Cooling Rack To cool the cake after baking.
  • Knife and Serving Plate For slicing and serving the cake.

Ingredients
  

  • 1 Box Yellow Cake Mix
  • 3.4 Ounce Box Instant Vanilla Pudding
  • 3 Large Eggs
  • 1 Cup Milk
  • Cup Vegetable Oil
  • 1 tbsp vanilla extract
  • Cups Crushed Butterfinger Candy Bars
  • 16 ounce Milk chocolate frosting

Instructions
 

  • Preheat oven to 350°.
  • Combine cake mix, pudding mix, eggs, milk, oil, and vanilla in a large mixing bowl with an electric mixer.
  • Fold in crushed butterfinger candy, reserving ¼ cup for topping.
  • Pour batter into a greased bundt cake pan and bake for 50-55 minutes.
  • Allow cake to cool completely.
  • Slightly melt frosting in microwave until still slightly thick but pourable.
  • Pour frosting over cake and garnish with remaining crushed butterfinger candy.

Notes

The nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 406kcalCarbohydrates: 59gProtein: 3.5gFat: 17gSaturated Fat: 6.4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 38mgSodium: 396.5mgPotassium: 78.81mgFiber: 0.62gSugar: 45.5gVitamin A: 41IUCalcium: 43.56mgIron: 0.68mg
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