• Browns Butterfinger Bundt Cake
  • Browns Butterfinger Bundt Cake
  • Browns Butterfinger Bundt Cake

Browns Butterfinger Bundt Cake

Instructions

  • 1. Beat together cake mix, eggs, butter, oil and food coloring for 2 minutes. (I used red+yellow food coloring to make orange for the Browns!)
  • 2. Grease and lightly flour your bundt pan. Pour cake batter in evenly until it’s 3/4 full. Don’t overfill! The cake needs room to expand.
  • 3. Bake at 325˚ for 50-55 minutes or until a cake tester comes out clean. Let cool then gently flip onto a cake plate.
  • 4. Top with icing using an icing piper or put icing into a large ziplock bag with a tiny hole cut in the corner. Sprinkle with Butterfinger crumble topping.
Published on October 29, 2017 | In | By |
6 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 bundt cake

    • Ingredients

    • 2 boxes white cake mix (you may need to cut this recipe in half of you have a smalll bundt pan)
    • 6 eggs
    • 1 2/3 cups water
    • 1 stick butter, softened
    • 1/3 cup oil
    • 6 drops orange food coloring (optional)
    • 1 can whipped cream cheese icing
    • 1 cup Butterfinger crumble topping (or crushed Butterfinger bars)
    • Difficulty Level

Butterfinger lovers everywhere: rejoice! You can now enjoy your favorite candy bar in the form of a cake. Specifically, a BUTTERFINGER BUNDT CAKE. 🤤

This Butterfinger bundt cake with cream cheese frosting will rock your world.

What do Halloween, football and Butterfinger have in common? You’re about to take a bite and find out.

See fall Sundays in our house are spent cheering on the Browns. When the Browns appear on TV, it’s a big deal. Living in the tri-state area, the Browns usually get the boot by the infamous Steelers or the Bills. Maybe since they won against the Ravens last week, the powers that be decided to put them on TV. I’m sure that’s not actually how that works but I wanted to just squeeze in there that the Browns actually won and that I knew they played the Ravens last week.

Browns fans will understand.

So, while I was typing this, the Mr. just swooped by like he does whenever I’m at the computer which is sweet but I have to shoe him away because I don’t like anyone reading my words until I’m all done! But he got away with reading the title of the post and of course he had a comment. “Browns Butterfinger cake?! Ok, yeah I get it. That’s actually funny.”

If you’re a Browns fan or a fan of any other perpetually loosing team, then you get it.

So, yes. We are fans of an underdog but we love it and rally behind them anyway. I mainly enjoy our football watching days because it’s a chance to relax at home with the family and an excuse to sit for awhile. I am usually tempted to do some laundry though as I watch because it’s always ominously staring me down.

Yes, Butterfingers taste even better atop of a cake.

So let’s talk a little about this cake. Butterfingers are my favorite. In crunch topping form — delish. On top of a buttery, moist vanilla cake with buttercream icing? Yes. I’ll indulge.

This is super easy and does involve boxed cake mix because I happened to have some one hand. I really honestly love boxed cake mix. Is that such a sin? I think not. It’s an amazing invention perfect for a lazy family football day.

Please for the love, check the size of your bundt pan.

You will need a bundt cake pan for this recipe. A BIG one. I recommend the Original Bundt Cake pan which is the one I have.

This recipe calls for a LARGE bundt pan so if you have a smaller one, then you WILL need to cut this recipe in half. Sadly I’ve had several reviews saying the cake overflowed their bundt pan so consider yourself warned. 😬

If you don’t already have a bundt pan, I’ll tell you why I like my Nordic bundt pan. It’s thick and very durable and non-stick which is KEY.

I’ve tried the copper bundt pans and those are cute for hanging on your wall in an old school way, but please don’t try to bake in them! They are not non-stick and baking spray isn’t always enough to keep them from sticking.

The secret to getting your bundt cake out of the pan in one piece

One other tips for bundt cakes is to use a flour-based cooking spray like Baker’s Joy.

It works much better to release you cake from the pan. If you don’t have that handy, you can get the same effect with butter then lightly dust your pan with flour before you pour the batter in.

Where to find Butterfing crunch topping

P.S. You’ll need two full sized Butterfingers bars or about eight snack sized Butterfingers. Make sure to raid you kids’ candy bags accordingly. Or you can buy Butterfinger crumble in most stores in the baking aisle or on amazon.  😉

Got a sweet tooth? Check out my other desserts.

Browse all my dessert recipes.

Making this for a football party?

Check out my other popular football food recipes:

This Butterfinger bundt cake was featured on Recipes and Ramblings and South Your Mouth!

Butterfinger Bundt Cake

Ingredients

  • 2 boxes white cake mix (you may need to cut this recipe in half of you have a smalll bundt pan)
  • 6 eggs
  • 1 2/3 cups water
  • 1 stick butter, softened
  • 1/3 cup oil
  • 6 drops orange food coloring (optional)
  • 1 can whipped cream cheese icing
  • 1 cup Butterfinger crumble topping (or crushed Butterfinger bars)

Instructions

  • 1. Beat together cake mix, eggs, butter, oil and food coloring for 2 minutes. (I used red+yellow food coloring to make orange for the Browns!)
  • 2. Grease and lightly flour your bundt pan. Pour cake batter in evenly until it’s 3/4 full. Don’t overfill! The cake needs room to expand.
  • 3. Bake at 325˚ for 50-55 minutes or until a cake tester comes out clean. Let cool then gently flip onto a cake plate.
  • 4. Top with icing using an icing piper or put icing into a large ziplock bag with a tiny hole cut in the corner. Sprinkle with Butterfinger crumble topping.

Recipe Rating

  • (4.4 /5)
  • (7 Rating)

Instructions

  • 1. Beat together cake mix, eggs, butter, oil and food coloring for 2 minutes. (I used red+yellow food coloring to make orange for the Browns!)
  • 2. Grease and lightly flour your bundt pan. Pour cake batter in evenly until it’s 3/4 full. Don’t overfill! The cake needs room to expand.
  • 3. Bake at 325˚ for 50-55 minutes or until a cake tester comes out clean. Let cool then gently flip onto a cake plate.
  • 4. Top with icing using an icing piper or put icing into a large ziplock bag with a tiny hole cut in the corner. Sprinkle with Butterfinger crumble topping.

Rate this recipe

Browns Butterfinger Bundt Cake

  • 7 People Rated This Recipe

  • Average Rating

    (4.4 / 5)

Comments

  1. M Meridith October 31, 2018 at 7:37 pm #

    After following your recipe exactly…I ended up with a BIG mess in my oven!! I think you should’ve have put ONE box of cake mix instead of two! Didn’t try again 🙁

    Reply
    • Angela Gast October 31, 2018 at 9:16 pm #

      I’m so sorry to hear that Merideth. I do have a large bundt pan. For smaller bundt pans you will need less batter. A good rule of thumb with cakes in general is to fill your container 3/4 full so there’s room for the cake to expand when it bakes. I’ve added that to the instructions based on your feedback.

      Reply
  2. Patricia December 23, 2016 at 8:40 pm #

    I have a mess in my oven! I followed your recipe and am wishing I would have followed my thoughts instead. Instead of using 2 boxes if cake mix like you said I should of just used one and then I wouldn’t be cleaning my oven! What size us your Bundy pan? I’m afraid I won’t be able to even use this cake to take my in-laws.

    Reply
    • Angela Gast December 23, 2016 at 10:20 pm #

      Oh no! I’m so sorry to hear about your oven. Bundt pans are all different, there’s a link to the one I use above. You must have a smaller one than mine. The cake rises just like a cupcake so filling the pan 3/4 full or even 1/2 full to be safe is the best way to measure it. I will add that info to the recipe.

      You may be able to salvage the top of the cake by cutting off the excess cake as best you can to get a flat bottom.

      Reply
  3. Donna Prosser November 12, 2016 at 1:41 pm #

    I would like to make smaller, individual bundt cakes. How do I divide this recipe so it will make about 12 cakes? What would be the baking time, etc.? Or… will it make more than 12 cakes?

    Reply
    • Angela G. November 12, 2016 at 7:05 pm #

      Hi Donna,
      What I would do is make the batch as directed and then pour into your mini bundt pans until they are 3/4 of the way full or a little less. I would check on them after 10 minutes, then every 5 minutes. You’ll know they’re done when you can put a toothpick into the cake (test towards the middle away from the edges). They’re done cooking when the toothpick comes out clean. Enjoy! Don’t forget to grease and flour your bundt pans!!

      Reply

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