Description
This Easy Butterfinger Bundt Cake is a delightful twist on classic yellow cake, enriched with instant vanilla pudding and studded with crunchy Butterfinger candy pieces. Topped with rich chocolate ganache, optional caramel drizzle, and extra Butterfinger crunch, this cake is perfect for candy lovers looking for a quick, impressive dessert.
Ingredients
Scale
Cake Batter
- 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)
Toppings
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick during baking.
- Mix Cake Ingredients: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, milk, and vegetable oil. Using an electric mixer at medium speed, blend the ingredients for about 2 minutes until the batter is smooth and uniform.
- Fold in Butterfinger Pieces: Gently fold in 1 cup of crushed Butterfinger candy bars with a spatula, ensuring the candy is evenly distributed without overmixing, which can deflate the batter.
- Pour and Smooth Batter: Pour the prepared batter into the greased Bundt pan. Use a spatula to smooth the top evenly to promote uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is ready.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set. Then, carefully invert the Bundt pan onto a wire rack and let the cake cool completely to room temperature.
- Add Toppings: Once the cake has fully cooled, drizzle the chocolate ganache evenly over the top. Optionally, drizzle caramel sauce and sprinkle additional crushed Butterfinger pieces on the ganache for extra texture and flavor.
- Serve: Slice the cake into 12 servings and enjoy the rich, crunchy, and chocolatey flavors of the Butterfinger Bundt Cake.
Notes
- Ensure the Bundt pan is well greased and floured to prevent sticking.
- Using instant pudding mix in the batter enhances moisture and tenderness.
- Crushing Butterfinger bars with a rolling pin inside a sealed bag makes it easier and less messy.
- Chocolate ganache can be homemade by melting chocolate chips with heavy cream or purchased pre-made.
- The caramel sauce drizzle is optional but adds a delightful sweetness contrast.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
