Easy Butterfinger Bundt Cake

Introduction

I recently made this Easy Butterfinger Bundt Cake for a family gathering, and it was an absolute hit! From the moment it came out of the oven, the house was filled with the warm aroma of vanilla cake mixed with rich chocolate and caramel. The best part? The crunch of Butterfinger candy in every bite! My family couldn’t get enough of this cake – it was the perfect balance of soft, fluffy cake with a deliciously sweet and crunchy topping. If you’re a fan of Butterfinger candy bars, this cake is a must-try! Here’s how you can make it yourself.

Ingredients

For the Cake:

• 1 box yellow cake mix
• 1 box (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 cup crushed Butterfinger candy bars (plus more for topping)

For the Topping:

• 1 cup chocolate ganache (you can use store-bought or make your own with chocolate chips and heavy cream)
• 1/2 cup caramel sauce (optional, for extra drizzle)
• Additional crushed Butterfinger candy bars for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, ensuring it is well-coated to make removing the cake easier once baked.
2. Prepare Cake Batter: In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, milk, and vegetable oil. Use a hand mixer or whisk to blend the ingredients until smooth. Mix on medium speed for about 2 minutes.
3. Add Butterfinger Pieces: Gently fold in 1 cup of crushed Butterfinger candy pieces into the cake batter until they are evenly distributed. This will give the cake that perfect Butterfinger crunch.
4. Bake: Pour the prepared cake batter into the greased Bundt pan, smoothing the top with a spatula. Bake for 45-50 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean.
5. Cool: Once baked, let the cake cool in the pan for about 15 minutes. Afterward, carefully invert the Bundt pan onto a wire rack to remove the cake. Allow the cake to cool completely before adding the toppings.
6. Add Toppings: Once the cake is fully cooled, drizzle the chocolate ganache evenly over the top. If you want an extra layer of flavor, drizzle caramel sauce on top of the ganache. Sprinkle additional crushed Butterfinger pieces generously over the top for a delightful crunch.
7. Serve: Slice and enjoy! This cake is perfect for special occasions or as a sweet treat after dinner.

Nutrition Facts (per serving)

• Servings: 12
• Calories per serving: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg

(Note: Nutritional values are approximate and may vary depending on the ingredients used.)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour (including cooling time)

How to Serve

• Slice the cake and serve it as a dessert after dinner.
• Serve with a scoop of vanilla ice cream for a decadent dessert.
• Pair with a hot cup of coffee or tea for a comforting treat.
• Top with whipped cream for an extra indulgent touch.
• Serve at birthdays, family gatherings, or potlucks to impress your guests.

Additional Tips

1. Use room temperature eggs for the best texture and to ensure they mix evenly into the batter.
2. If you don’t have a Bundt pan, you can use a 9×13-inch cake pan instead – just reduce the baking time by 5-10 minutes.
3. To make the chocolate ganache, heat 1/2 cup of heavy cream in the microwave or on the stovetop until warm, then pour over 1 cup of chocolate chips. Stir until smooth.
4. For extra flavor, sprinkle some sea salt over the caramel sauce before drizzling it on the cake.
5. If you don’t have crushed Butterfinger bars, you can use other crushed candy bars, such as Snickers or Reese’s, for a different twist.

Recipe Variations

• Peanut Butter Butterfinger Cake: Add 1/4 cup of peanut butter to the cake batter for an extra peanut-buttery flavor that complements the Butterfinger candy.
• Chocolate Chip Butterfinger Cake: Stir in 1/2 cup of chocolate chips along with the crushed Butterfinger pieces for an even richer chocolate flavor.
• Gluten-Free Version: Use a gluten-free yellow cake mix and make sure the pudding mix is gluten-free to create a gluten-free version of this cake.
• Vegan Version: Substitute eggs with flax eggs and use dairy-free chocolate and caramel sauce to make the cake vegan-friendly.

Serving Suggestions

• Serve with whipped cream or a dollop of vanilla ice cream for a comforting, indulgent treat.
• Serve alongside a cup of coffee or hot chocolate for a cozy dessert pairing.
• Perfect for a birthday party, family gathering, or any celebration.
• Add some fresh berries on the side to balance the sweetness of the cake with a bit of tartness.

Freezing and Storage

• Storing: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
• Freezing: You can freeze slices of the Butterfinger Bundt cake for up to 2-3 months. Wrap the slices tightly in plastic wrap or foil, then place in a freezer-safe bag or container. To thaw, leave at room temperature for a few hours or microwave for 20-30 seconds.

FAQ Section

1. Can I make this cake ahead of time?
   Yes, you can make the cake up to 1 day in advance. Just store it in an airtight container until ready to serve.
2. Can I use another candy bar instead of Butterfinger?
   Yes, other candy bars like Snickers, Milky Way, or Reese’s would work great in this cake.
3. Can I make the chocolate ganache from scratch?
   Absolutely! Simply heat 1/2 cup of heavy cream and pour over 1 cup of chocolate chips. Stir until smooth.
4. How can I make the cake more moist?
   Adding an extra 1/4 cup of milk or substituting sour cream for some of the oil can make the cake even moister.
5. How do I know when the cake is done?
   When a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs, the cake is done.
6. Can I use a different pan?
   Yes, you can use a 9×13-inch pan or any other type of cake pan. Just adjust the baking time accordingly.
7. What if I don’t have caramel sauce?
   If you don’t have caramel sauce, you can make your own by heating sugar and butter together, or simply skip it for a simpler topping.
8. Can I freeze the cake?
   Yes, this cake freezes well. Wrap individual slices tightly in plastic wrap or foil and freeze for up to 2-3 months.
9. Can I add nuts to the cake batter?
   Yes, chopped peanuts or pecans would pair wonderfully with the Butterfinger candy in the cake.
10. Is this cake gluten-free?
    This recipe is not gluten-free, but you can use a gluten-free cake mix and pudding mix to make it gluten-free.

Conclusion

This Easy Butterfinger Bundt Cake is the ultimate treat for candy lovers, especially those who adore the rich combination of chocolate and peanut butter. With its simple ingredients and easy-to-follow steps, you’ll have a cake that’s perfect for any occasion. Whether you serve it as a dessert at a family gathering or enjoy it with a cup of coffee, it’s guaranteed to be a hit. With its soft, fluffy texture and delicious Butterfinger crunch, this cake is sure to become a favorite in your baking repertoire!

Print