Go Back
Delicious Butterfinger cake topped with caramel and whipped cream

Butterfinger Bundt Cake

A delightful and easy Butterfinger Bundt Cake that combines a soft cake texture with crunchy bits of Butterfinger candy, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake ingredients
  • 1 box yellow cake mix Can use a store-bought mix.
  • 1 small box instant vanilla pudding mix (dry)
  • 4 large eggs
  • 1 cup sour cream Adds moisture.
  • 0.5 cup vegetable oil
  • 0.5 cup water or milk Milk makes it richer.
  • 1 cup crushed Butterfinger candy bars Plus extra for topping.
  • 1 nonstick spray plus a little flour or baking spray with flour For greasing the pan.
Glaze ingredients
  • 1 cup powdered sugar
  • 2-3 tablespoons milk Start with 2 tablespoons, add more if needed.
  • 1 teaspoon vanilla

Method
 

Preparation
  1. Prep the bundt pan by spraying it with nonstick spray and dusting it with flour.
  2. In a large bowl, combine the cake mix, dry pudding mix, eggs, sour cream, oil, and water or milk. Mix until smooth.
  3. Fold in the crushed Butterfinger, saving some for topping.
Baking
  1. Pour the batter into the prepared bundt pan.
  2. Bake at 350°F for 45 to 55 minutes, checking for doneness with a toothpick.
  3. Cool the cake in the pan for 10 to 15 minutes, then flip onto a plate.
Glazing
  1. In a bowl, whisk together powdered sugar, milk, and vanilla until pourable.
  2. Drizzle the glaze over the cooled cake and sprinkle crushed Butterfinger on top.

Notes

For best results, use sour cream for moistness and avoid overbaking. Measure Butterfinger after crushing to ensure accurate amounts.