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
Instructions
- Preheat the Oven Preheat your oven to 350°F. Grease a bundt cake pan thoroughly to ensure an easy release later.
- 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.
- Fold in the Butterfinger Gently fold in 1¼ cups of the crushed Butterfinger candy, reserving ¼ cup for the topping.
- 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.
- 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.
- 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.
- 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!
Butterfinger Bundt Cake
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
- ⅓ Cup Vegetable Oil
- 1 tbsp vanilla extract
- 1½ 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.
Looks so yummy
Is such a YUMMY recipe❤️🎂