Butterfinger Pound Cake Recipe - the best candy bar cake around! Yellow pound cake filled with tons of crushed Butterfinger candy bars, topped with homemade buttercream and more crushed Butterfingers. Simply amazing! Perfect for satisfying your sweet tooth or impressing guests on any occasion.
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.
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.
Notes:
Do not make the pudding, you are only going to use the powdered mix.
Do not make the cake according to the package directions. Just use the dry cake mix and add the ingredients listed.
Can substitute chocolate cake mix.
I top the cake with a buttercream frosting. This is equally delicious with cream cheese frosting or peanut butter frosting.
Can substitute a can of store-bought frosting.
Can Butterfinger Pound Cake be frozen? Yes! Bake the cake and let it cool completely. Wrap the cake in plastic wrap and aluminum foil and freeze.
Can freeze the whole cake or cut it into slices.
The frozen cake will keep up to 3 months in the freezer.
Store the cake in an airtight container at room temperature for 3 to 5 days.