Description
This Butterfinger Pound Cake is a decadent and flavorful dessert combining a moist yellow cake base with crushed Butterfinger candy bars for a delightful crunch. Topped with a creamy homemade buttercream frosting and additional Butterfinger pieces, this Bundt cake is perfect for special occasions or anytime you crave a sweet, indulgent treat.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- 1 (3.4-oz) package vanilla instant pudding mix
- 4 large eggs
- 1 cup water
- â…“ cup vegetable oil
- 2 teaspoons vanilla extract
- 4 (1.9-oz) Butterfingers candy bars, finely crushed (reserve 1-2 tbsp for topping)
Frosting
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking, then set it aside.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, vanilla instant pudding mix, eggs, water, vegetable oil, and vanilla extract. Using an electric mixer at medium speed, beat the mixture for 2 minutes until well combined and smooth. Gently fold in the crushed Butterfingers candy bars, reserving 1 to 2 tablespoons to sprinkle on top later if you like.
- Bake the Cake: Pour the cake batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Allow the cake to cool in the Bundt pan for 25 minutes. Then, carefully invert the cake onto a serving plate and let it cool completely to room temperature.
- Make the Frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter on medium speed until smooth and creamy, about 2 to 3 minutes. Reduce the mixer speed to low and gradually add the powdered sugar, milk, and vanilla extract. Continue mixing until the frosting is light and fluffy. If the frosting is too thin, add more powdered sugar a little at a time to reach your desired thickness.
- Frost and Garnish: Spread the frosting evenly over the top of the completely cooled cake. Sprinkle the reserved crushed Butterfingers over the frosted cake for a decorative and flavorful finish.
Notes
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- For finer Butterfinger pieces in the batter, place the candy in a sealed bag and crush with a rolling pin or pulse briefly in a food processor.
- You can substitute the Bundt pan with a tube pan if necessary, but baking time might slightly vary.
- Store leftover cake covered at room temperature for up to 3 days or in the refrigerator for up to a week.
- For an extra rich flavor, substitute vegetable oil with melted butter.
