Easy Butterfinger Bundt Cake: A Sweet Love Story in Every Slice

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Absolutely! Here’s a big, detailed, and delicious recipe for an Easy Butterfinger Bundt Cake, including an introduction, history, full ingredient list, step-by-step methods, fun facts, and a warm conclusion for all the dessert lovers out there.

Easy Butterfinger Bundt Cake: A Sweet Love Story in Every Slice

Introduction

Dessert lovers, this one’s for you! Imagine the perfect combination of a soft, buttery Bundt cake with the irresistible crunch of Butterfinger candy bars. This Easy Butterfinger Bundt Cake isn’t just a treat — it’s a love affair between nostalgic candy bar flavors and the cozy comfort of a classic cake. Whether you’re serving it at a party, holiday gathering, or simply treating yourself, this cake is guaranteed to leave everyone reaching for seconds (and thirds). It’s easy to make, uses simple ingredients, and gives you maximum flavor with minimal effort.

A Brief History of Butterfinger & Bundt Cakes

Before diving into baking, let’s travel back in time.

Butterfinger, the iconic candy bar made with crispy peanut butter-flavored layers covered in chocolate, was invented in 1923 by the Curtiss Candy Company. It’s known for its unique texture and unforgettable crunch. Fun fact: the name “Butterfinger” was actually chosen by the public through a naming contest!

On the other hand, the Bundt cake got its name from the German word “bund,” meaning “a gathering” or “a bond.” Introduced to the U.S. in the 1950s by Nordic Ware, the Bundt pan revolutionized home baking, allowing for beautiful, circular cakes with rich, dense texture.

Bringing these two classics together in one dessert is a match made in baking heaven.

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 (about 4-5 regular size bars)
  • 1 tsp vanilla extract (optional for extra flavor)
  • 1/4 tsp salt (balances sweetness)

For the Topping:

  • 1 cup chocolate ganache
    • (To make: 1/2 cup heavy cream + 1 cup chocolate chips, melted together until smooth)
  • 1/2 cup caramel sauce (optional but heavenly)
  • 1/2 cup additional crushed Butterfinger bars for garnish

Equipment You’ll Need:

  • Bundt cake pan (10-12 cup capacity)
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Saucepan (if making ganache)

Instructions & Method

1. Preheat & Prepare

Start by preheating your oven to 350°F (175°C). Generously grease and flour your Bundt pan to ensure a perfect release. You can also use baking spray with flour.

2. Make the Cake Batter

In a large mixing bowl, combine:

  • Cake mix
  • Pudding mix
  • Eggs
  • Milk
  • Vegetable oil
  • Salt
  • Vanilla extract (if using)

Mix with an electric mixer on medium speed for 2-3 minutes, or until smooth and creamy.

3. Add the Butterfinger

Fold in 1 cup of crushed Butterfinger pieces gently with a spatula. These little golden nuggets will melt slightly as the cake bakes, creating gooey and crunchy pockets of candy.

4. Bake the Cake

Pour the batter into the prepared Bundt pan. Smooth the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted comes out clean. Don’t overbake — you want a moist, fluffy cake!

5. Cool Down

Let the cake cool in the pan for 15–20 minutes. Then, carefully invert onto a wire rack and allow it to cool completely before adding toppings.

6. Make the Ganache (if homemade)

Heat 1/2 cup of heavy cream in a small saucepan until just simmering. Remove from heat and pour over 1 cup of chocolate chips. Let sit for 1 minute, then stir until smooth.

7. Decorate the Cake

Once the cake is cool:

  • Drizzle chocolate ganache all over the top
  • Add caramel sauce for extra richness
  • Sprinkle with additional crushed Butterfinger pieces for that signature crunch and flair

Lovers of Butterfinger, Rejoice

This cake is the kind of dessert people fall in love with. Whether you’re a die-hard Butterfinger fan or a Bundt cake enthusiast, this recipe checks all the boxes. It’s a celebration of flavor, texture, and fun — and best of all, it’s easy enough for any home baker to master.

Tips & Tricks

  • Storage: Keep covered at room temperature for up to 3 days, or refrigerate for longer freshness.
  • Serving suggestion: Serve with a scoop of vanilla or peanut butter ice cream.
  • Variation: Swap yellow cake mix for chocolate for a richer version.

Conclusion

The Easy Butterfinger Bundt Cake isn’t just a recipe — it’s a celebration. A celebration of flavor, of nostalgia, of baking joy. It’s for birthday parties, potlucks, midnight cravings, or just a sweet little way to say “you deserve this.” Whether you’re baking for friends, family, or yourself, this cake is bound to win hearts and satisfy sweet tooths.

So grab your Bundt pan, unwrap those candy bars, and get baking. Your dessert masterpiece awaits.

Let me know if you want a printable version, a recipe card, or even an illustrated step-by-step!

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