Easy Butterfinger Bundt Cake

Instructions for Making Easy Butterfinger Bundt Cake:

1. Prepare the Bundt Pan:

• Preheat your oven to 350°F (175°C).
• Grease and flour a 10-inch Bundt pan or spray it with a non-stick cooking spray to ensure the cake doesn’t stick. A well-prepared pan will make it easier to release the cake once it’s baked.

2. Mix the Cake Ingredients:

• In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, sour cream, water, and vanilla extract.
• Use a hand mixer or stand mixer on low speed to mix the ingredients together. Once combined, increase the speed to medium and beat for about 2 minutes, or until the batter is smooth and fluffy.

3. Add Crushed Butterfingers:

• Gently fold in the crushed Butterfinger candy bars into the batter. You can adjust the amount depending on how much of the candy flavor you want. Be sure to leave a small portion of the crushed candy to sprinkle on top of the cake after baking for a beautiful finishing touch.

4. Bake the Cake:

• Pour the batter into the prepared Bundt pan and spread it evenly.
• Bake in the preheated oven for about 45-50 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If you find that the top of the cake is browning too quickly, you can loosely cover it with aluminum foil during the last 10 minutes of baking to prevent it from over-baking.

5. Cool the Cake:

• Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. This helps the cake set before you remove it from the pan.
• After it cools slightly, turn the Bundt pan upside down onto a cooling rack to release the cake. Let the cake cool completely before glazing.

6. Prepare the Chocolate Glaze:

• While the cake is cooling, prepare the chocolate glaze. In a small saucepan over low heat, combine the semi-sweet chocolate chips, heavy cream, and butter.
• Stir until the chocolate has completely melted and the mixture is smooth and glossy. If you want the glaze to be a bit sweeter, add a tablespoon of powdered sugar.
• Remove from heat and allow it to cool slightly before drizzling over the cooled cake.

7. Glaze and Garnish:

• Once the cake has cooled completely, pour the chocolate glaze over the top of the Bundt cake, allowing it to drip down the sides.
• Garnish with the remaining crushed Butterfinger candy to add a little extra crunch and color. You can also add a dollop of whipped cream or a scoop of vanilla ice cream when serving for an even more indulgent treat.

Why This Cake is a Crowd-Pleaser:

1. Moist and Flavorful: The addition of sour cream and instant pudding ensures that this cake stays moist for days. It’s the kind of cake that gets even better the longer it sits!
2. Easy to Make: This is a no-fuss recipe that anyone can follow, whether you’re a beginner baker or an experienced chef. It uses a cake mix, which cuts down on preparation time without sacrificing flavor.
3. Perfect for Any Occasion: Whether it’s for a birthday, a holiday, or just a fun weekend dessert, the Butterfinger Bundt Cake is versatile enough for any celebration. The chocolate and peanut butter flavor combination is universally loved and sure to please all your guests.
4. Decadent with a Crunch: The addition of crushed Butterfingers in the batter gives the cake an extra layer of crunch that contrasts beautifully with the soft and moist cake texture. The chocolate glaze adds an extra touch of indulgence, creating the perfect treat for sweet tooths everywhere.
5. Kid-Friendly: If you have children or are preparing for a family gathering, this cake is sure to be a hit. Kids will love the candy-filled cake, and adults will appreciate its rich flavor and simplicity.

Tips for the Best Butterfinger Bundt Cake:

• Don’t Overmix: Be careful not to overmix the batter, as this can result in a dense cake. Once the ingredients are combined, stop mixing to keep the texture light and fluffy.
• Customize the Candy Amount: If you’re a huge fan of Butterfinger, feel free to add more crushed candy to the batter. You can also sprinkle additional pieces inside the cake for added bursts of flavor.
• Make Ahead: This cake stores beautifully! If you want to make it ahead of time, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. You can also freeze the cake (without the glaze) for up to 1 month. When you’re ready to serve, simply thaw and add the glaze.

Conclusion:

The Easy Butterfinger Bundt Cake is the perfect combination of simplicity, flavor, and decadence. With its rich, moist texture, deliciously crunchy Butterfinger pieces, and luscious chocolate glaze, this cake is bound to be a favorite at any gathering. Whether you’re hosting a special event or treating yourself to a sweet indulgence, this cake is sure to impress. Easy to make and impossible to resist, this dessert is a true winner for any occasion.