★ Why You'll Love this Recipe ★
Butterfinger lovers everywhere: rejoice! You can now enjoy your favorite candy bar in the form of a cake. Specifically, a BUTTERFINGER BUNDT CAKE.
What do Halloween, football and Butterfingers have in common? You're about to take a bite and find out.
Starts with Cake Mix
This gorgeous and delicious cake is easy to make starting with doctoring cake mix, adding cream cheese frosting and Butterfinger crumbles. This cake is the perfect way to use up leftover Halloween candy to create a fall treat for a football party or your Thanksgiving dessert table.
Browns fans will understand this one.
Side story alert. 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.
The Cream Cheese Frosting
Some people have given me a little flack for using canned cream cheese frosting.
Listen, Ruth. You can easily make your own cream cheese frosting if you want. I'm not stopping you. I am just striving to provide quick and easy recipes here and sometimes that means opting for ready-made ingredients to save time.
There are organic frostings available if that is a concern. If it's an issue of flavor, I get it. Homemade is almost always better. You can absolutely whip up your own cream cheese frosting for this. I bet it will be amazing. But the canned stuff is pretty darn good too if you're short on time. 🙂
★ How to Make this Recipe ★
As I mentioned, this recipe is super easy to make!
Here's a look at the steps:
- Mix the batter.
- Pour into grease bundt pan.
- Bake.
- Turn over onto a cake stand.
- Let cool.
- Top with cream cheese frosting.
- Add Butterfinger crumble.
Simple as that!
★ Tips & FAQs ★
Please check the size of your bundt pan.
You will need a bundt cake pan for this recipe. A BIG one. I recommend the 12-cup 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. ?
This is a tall and somewhat elegant looking cake so it requires a deep bundt pan.
What type of bundt pan is best?
If you don't already have a large bundt pan, I'll recommend the Nordic brand of bundt pan. It's thick and very durable and non-stick which is key to getting your cake out of the bundt pan without it breaking.
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 other secret to getting your bundt cake out of the pan in one piece is...
... using a flour-based cooking spray like Baker's Joy.
It works much better to release you cake from the pan than regular oil or butter based spray. If you don't have Baker's spray handy though, you can get the same effect by greasing your bundt pan 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. 😉
Need an icing piper?
For a more elegant look, I sometimes use a flat tip with a ridge in the center. It makes the icing look a bit like a ribbon. You can choose any tip you'd like. Have fun experimenting with them and see which you like best!
You can get away with piping using a plastic sandwich bag with a small hole cut out of the corner. Or you can up your game a bit and using a piping bag. The benefit to using a piping bag is you can choose different tips.
★ More Recipes You'll Love ★
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:
- Hot Maryland Crab Dip
- Buffalo Chicken Dip
- Crockpot Orange Marmalade Meatballs
- Football Almonds and Kettle Corn Snack
- No-cook Easy Tailgate Recipes
You may also like these popular recipes:
This Butterfinger bundt cake was featured on South Your Mouth and Big Green House!
Easy Butterfinger Bundt Cake
Equipment
Ingredients
- 2 boxes white cake mix you may need to cut this recipe in half if you have a smalll bundt pan
- 6 eggs
- 1 ⅔ cups water substitute 1 cup milk for richer flavor
- 1 stick butter softened
- ⅓ cup oil
- 6 drops orange food coloring optional
- 1 can whipped cream cheese icing or make your own whipped cream frosting
- 1 cup Butterfinger crumble topping or crushed Butterfinger bars
Mighty Mrs. is a #WalmartPartner.
Instructions
- Beat together cake mix, eggs, water, butter, oil and food coloring for 2 minutes. (I used red+yellow food coloring to make orange for the Browns!)
- Grease and lightly flour your bundt pan. Pour cake batter in evenly until it’s ¾ full. Don’t overfill! The cake needs room to expand.
- Bake at 325˚ for 50-55 minutes or until a cake tester comes out clean. Let cool then gently flip onto a cake plate.
- 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.
Video
Notes
- Cake is done as soon as a toothpick inserted into the center comes out clean.
- Do not overbake or cake will taste dry.
Verna Buchanan says
Made as written, this cake is delicious! But..... I added 1/2 cup of peanut butter to the cake mix, then stirred in a crushed Butterfinger before baking. That took it from "delicious" to "out of this world"!!
Teresa Hedrick says
I made your recipe using mini bundt pans. I halved the recipe and added 1 cup sour cream to the batter. Absolutely delicious! Thank you for the recipe.
Angela G. says
Great idea to add sour cream! Glad you enjoyed the recipe. 🙂
Sheila says
I made this and the cake looked amazing but inside the cake was very dry. It was almost like a week old stale cake. I’m wondering how to improve that. Has anyone else had this problem?
Angela G. says
The best way to avoid dry cake it to not cook it too long. Every bundt cake pan is different and that can affect the cook time. So what I recommend is checking the cake frequently toward the end of the bake time by poking with a toothpick. As soon as the toothpick comes out clean, pull the cake from the oven. If you pull your cake out of the oven as soon as it sets, you will get moist cake every time.
Kim says
Hi I don’t have a bunt pan. Can I use something else? This looks delicious.
Angela G. says
Hi Kim, You can use any size or shape cake pan but the cook time will change. Cut the bake time in half and then keep an eye on the cake as it cooks, testing it with a toothpick inserted into the center of the cake. As soon as the toothpick comes out clean, it's done and can be pulled out of the oven.
Ellen says
I made this cake today for my sons birthday tomorrow. I decided to shred up some butterfingers and add to the batter. I have the large Bundt pan and I didn’t put all the batter in. I filled the pan 2/3 full as suggested. I had enough batter to make a small loaf pan cake. I decorated it the same and it tasted AMAZING. Tomorrow I will put the finishing touches on sons cake for the party tomorrow. I got a large cake and a bonus cake. It’s definitely a cake I’ll make again. Thank you
Angela G. says
Hi Ellen, Happy birthday to your son! I'm so glad you enjoyed the recipe. 🙂
Erin says
Thanks for sharing at The Fabulous Friday Linky Party..you are featured this week's party! Hope we will see you again this week 🙂
Jessica says
Butterfingers on a bundt cake sounds amazing. I'll make sure that I use a large pan when making this.
Angela G. says
Thanks for reading the tips, he he. I'm not a big candy person, but Butterfingers are my fav! Glad you appreciate them too. 🙂
M Meridith says
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 🙁
Angela Gast says
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.
Patricia says
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.
Angela Gast says
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.
Donna Prosser says
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?
Angela G. says
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!!