Easy Butterfinger Bundt Cake

Introduction

This Easy Butterfinger Bundt Cake is a true showstopper! The first time I baked this, the aroma filled the house, and my family couldn’t wait to dig in. When we finally sliced into the cake, the moist texture and the sweet crunch of Butterfinger pieces had everyone raving. It’s the perfect combination of chocolate, caramel, and that unmistakable Butterfinger flavor. Whether for a casual family dessert or a party centerpiece, this cake is always a hit.

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 (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

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure easy removal of the cake.
2. Prepare Cake Batter: In a large mixing bowl, combine the cake mix, vanilla pudding mix, eggs, milk, and vegetable oil. Beat on medium speed for 2 minutes until the batter is smooth and creamy.
3. Add Butterfinger Pieces: Gently fold in 1 cup of crushed Butterfinger candy bars, ensuring they’re evenly distributed throughout the batter.
4. Bake: Pour the batter into the prepared Bundt pan. Smooth the top with a spatula and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool: Allow the cake to cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack and let it cool completely.
6. Add Toppings: Once the cake is completely cooled, drizzle the chocolate ganache over the top. Add a caramel drizzle for extra sweetness if desired. Finally, sprinkle additional crushed Butterfinger pieces for garnish.
7. Serve: Slice the cake and serve. Each piece promises a perfect blend of soft cake, creamy ganache, and crunchy Butterfinger bits.

Nutrition Facts

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 420 kcal
• Sugar: 34 g
• Sodium: 320 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 55 mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

How to Serve

• Slice and enjoy with a scoop of vanilla ice cream for a decadent dessert.
• Pair with coffee or tea for an afternoon treat.
• Serve as the centerpiece dessert at a party or holiday gathering.
• Wrap individual slices for grab-and-go treats.
• Drizzle extra ganache or caramel sauce on each slice for added richness.

Additional Tips

1. Use a nonstick Bundt pan and grease it thoroughly to prevent sticking.
2. Allow the cake to cool completely before adding toppings to avoid melting.
3. Crush the Butterfinger candy bars into small pieces for even distribution in the batter.
4. If you don’t have a stand mixer, a hand mixer or even a whisk works fine.
5. Store leftover cake in an airtight container to keep it moist.

Recipe Variations

• Swap the yellow cake mix for chocolate or marble cake mix for a richer flavor.
• Use peanut butter chips instead of Butterfinger candy for a different twist.
• Add a pinch of sea salt to the ganache for a sweet and salty combination.
• Substitute caramel drizzle with butterscotch sauce for a unique flavor profile.
• Turn this into cupcakes by baking the batter in cupcake tins for 18-22 minutes.

Serving Suggestions

• Garnish with whipped cream and a cherry for a sundae-inspired presentation.
• Serve warm slices with a drizzle of hot fudge and a dollop of vanilla ice cream.
• Pair with a cold glass of milk or hot chocolate for a comforting snack.
• Add colorful sprinkles on top for a festive look during holidays.
• Offer alongside a platter of other desserts for a complete dessert buffet.

Freezing and Storage

• Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Wrap individual slices or the whole cake in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQ Section

1. Can I use a homemade cake mix instead of store-bought?
   Yes! Use your favorite yellow cake recipe, and follow the same instructions.
2. Can I substitute the Butterfinger candy bars?
   Absolutely. Try Reese’s, Snickers, or Heath bars for a different flavor.
3. What’s the best way to make chocolate ganache?
   Combine equal parts heavy cream and chocolate chips. Heat the cream, pour over the chocolate, and stir until smooth.
4. Can I make this cake gluten-free?
   Use a gluten-free yellow cake mix and ensure all other ingredients are gluten-free.
5. Do I need to use the caramel drizzle?
   It’s optional but adds a delicious layer of flavor.
6. What size Bundt pan should I use?
   A standard 10-12 cup Bundt pan works best.
7. Can I use less sugar?
   The sweetness is balanced by the Butterfinger and toppings, but you can reduce the sugar slightly if desired.
8. How do I crush the Butterfinger candy bars?
   Place them in a resealable bag and crush with a rolling pin or pulse in a food processor.
9. Can I make this cake ahead of time?
   Yes! Bake the cake a day or two in advance, but add toppings just before serving.
10. Can I double the recipe?
    Yes, but you’ll need a larger Bundt pan or divide the batter between two pans.

Conclusion

This Easy Butterfinger Bundt Cake is a deliciously indulgent dessert that’s simple to make and perfect for any occasion. With its soft, fluffy texture, creamy chocolate ganache, and crunchy Butterfinger pieces, it’s a treat that will have everyone asking for seconds. Whether you serve it at a family dinner, holiday celebration, or casual gathering, this cake is guaranteed to impress. Try it today and savor the delightful combination of flavors!