This recipe for Butterfinger Pound Cake was everything I was hoping for. Seriously delicious! The cake is full of crushed Butterfingers, and I even added a little bit more crushed Butterfingers on top of the homemade buttercream. I am of the opinion that you can never have too many Butterfingers! This cake was one of my all-time favorites. It was super delicious! It would be great for a potluck, if you can bring yourself to share!
Butterfinger Pound Cake
one 10-inch Bundt cake
- 1 box yellow cake mix
- 1 (3.4 oz) pkg vanilla instant pudding
- 4 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 2 tsp vanilla extract
- 4 (1.9 oz) Butterfingers candy bars, finely crushed
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 Tbsp milk
Preheat oven to 350ºF. Grease and flour 10-inch Bundt pan. Set aside.
Combine cake mix, pudding mix, eggs, water, oil and vanilla in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in crushed Butterfingers, reserving 1 or 2 Tbsp of Butterfingers for the top, if desired. Pour into prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate and cool completely.
To make the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add more powdered sugar to reach desired consistency.
Spread frosting over top of cooled cake. Sprinkle with reserved crushed Butterfingers.