Description
This Easy Butterfinger Bundt Cake is a decadent and delightfully 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 is perfect for candy lovers looking for an indulgent dessert that’s simple to prepare.
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 and Prep Pan: Preheat your oven to 350°F (175°C). Thoroughly 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. Beat 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 candy bars, making sure they are evenly dispersed throughout the batter without overmixing.
- Pour into Pan: Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 45 to 50 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Then carefully invert the pan onto a wire rack to release the cake and cool completely, preventing sogginess.
- Add Toppings: Once fully cooled, drizzle the chocolate ganache evenly over the cake. For extra indulgence, add a drizzle of caramel sauce and sprinkle more crushed Butterfinger pieces on top for garnish.
- Serve: Slice and serve this rich, candy-studded Bundt cake to enjoy a delightful blend of textures and flavors.
Notes
- Use a light hand when folding in the crushed Butterfinger bars to avoid breaking them down too much.
- Ensure the cake is completely cool before adding ganache and caramel to prevent melting and sliding.
- If homemade ganache, heat equal parts chocolate chips and heavy cream gently until smooth.
- This cake stores well in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
- For a decorative touch, garnish with whole Butterfinger pieces or chocolate shavings.
