Description
This Easy Butterfinger Bundt Cake is a decadent and crowd-pleasing dessert that combines a moist yellow cake enhanced with instant vanilla pudding and loaded with crushed Butterfinger candy bars. Topped with rich chocolate ganache and optional caramel drizzle, this cake offers layers of buttery, crunchy, and chocolatey goodness perfect for any celebration or indulgent treat.
Ingredients
Scale
Cake Base
- 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
Mix-ins & Toppings
- 1 cup crushed Butterfinger candy bars (plus more for topping)
- 1 cup chocolate ganache (store-bought or homemade with chocolate chips and heavy cream)
- 1/2 cup caramel sauce (optional, for extra drizzle)
- Additional crushed Butterfinger candy bars for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan to ensure the cake releases easily after baking.
- Mix Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, milk, and vegetable oil. Mix on medium speed for about 2 minutes until the batter is smooth and well combined.
- Fold in Butterfinger: Gently fold in 1 cup of crushed Butterfinger pieces to evenly distribute the candy bits throughout the batter, adding texture and flavor.
- Pour Batter: Pour the batter into the prepared Bundt pan, smoothing the top evenly with a spatula for an even bake.
- Bake Cake: Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely, ensuring it sets properly and is easy to decorate.
- Decorate: Once cooled, drizzle the chocolate ganache over the cake. For extra sweetness and flavor, optionally drizzle caramel sauce and sprinkle additional crushed Butterfinger pieces on top.
- Serve: Slice and serve the rich and indulgent Butterfinger Bundt Cake to your guests or family.
Notes
- Use room temperature ingredients for better batter consistency.
- To make homemade chocolate ganache, heat heavy cream and pour over chopped chocolate chips, stirring until smooth.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to one week.
- The caramel sauce is optional but adds a nice extra layer of sweetness and moisture.
- For added decoration, dust with powdered sugar instead of or alongside crushed Butterfinger.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
