Name: Butterfinger Pound Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 box yellow cake mix; 1 pkg vanilla instant pudding (3.4 oz); 4 large eggs; 1 cup water; ¾ cup vegetable oil; 2 tsp vanilla extract; 4 bars Butterfinger candy (1.9 oz, finely crushed); ½ cup butter (softened); 3 cups powdered sugar; 1 tsp vanilla extract; 2 Tbsp milk

If you’re a fan of the timeless combination of chocolate and peanut butter, then this Butterfinger Pound Cake is about to become your new favorite dessert. This delightful pound cake is a twist on the classic, integrating the beloved Butterfinger candy bars into a moist, rich cake that’s perfect for any occasion. Whether you’re hosting a gathering, celebrating a birthday, or simply indulging in a sweet treat after dinner, this cake will surely impress. With minimal effort and simple ingredients, you’ll have a dessert that looks and tastes like it came from a bakery.

What Sets This Recipe Apart

What makes this Butterfinger Pound Cake stand out is the inclusion of finely crushed Butterfinger candy bars, which infuse the cake with a crunchy texture and a rich, sweet flavor. The combination of a cake mix and instant pudding ensures that the cake is incredibly moist, while the buttery frosting complements the cake perfectly. Plus, it’s quick to whip up, making it a go-to recipe for busy bakers.

The Ingredient Lineup

To create this delightful cake, you’ll need the following ingredients:

1 box yellow cake mix – This serves as the base for your pound cake, giving it a light and fluffy texture.
1 (3.4-oz) pkg vanilla instant pudding – This adds moisture and richness to the cake.
4 large eggs – Eggs provide structure and help bind the ingredients together.
1 cup water – This hydrates the dry ingredients for a smooth batter.
¾ cup vegetable oil – Oil adds tenderness and moisture to the cake.
2 tsp vanilla extract – Enhances the overall flavor of the cake.
4 (1.9-oz) Butterfinger candy bars, finely crushed – The star ingredient that gives the cake its signature taste.
½ cup butter, softened – Used for the frosting, adding a rich creaminess.
3 cups powdered sugar – Sweetens the frosting to perfection.
1 tsp vanilla extract – For flavoring the frosting.
2 Tbsp milk – To achieve the desired frosting consistency.

Toolbox for This Recipe

Before diving into the baking process, make sure you have the following tools handy:

Mixing bowls – For combining your ingredients.
Electric mixer – To easily blend the batter and frosting.
Measuring cups and spoons – For accurate ingredient measurements.
9×5 inch loaf pan – The ideal size for baking your pound cake.
Cooling rack – To cool your cake evenly after baking.

How to Prepare Butterfinger Pound Cake

Now, let’s get started on making your very own Butterfinger Pound Cake!

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Greasing your loaf pan with cooking spray or butter will ensure your cake comes out effortlessly.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the yellow cake mix, vanilla instant pudding, eggs, water, vegetable oil, and 2 teaspoons of vanilla extract. Use an electric mixer to blend the ingredients on medium speed until well combined and smooth, about 2-3 minutes.

Step 3: Fold in the Butterfingers

Gently fold in the finely crushed Butterfinger candy bars using a spatula, ensuring they’re evenly distributed throughout the batter.

Step 4: Bake the Cake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.

Step 6: Make the Frosting

While the cake is cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined. Pour in the remaining 1 teaspoon of vanilla extract and 2 tablespoons of milk. Beat until the frosting is light and fluffy.

Step 7: Frost the Cake

Once the cake is completely cool, spread the frosting generously over the top. For an extra touch, sprinkle some additional crushed Butterfinger on top for garnish.

Substitutions by Diet

If you have dietary restrictions or preferences, here are some substitutions you can consider:

Dairy-free: Use a dairy-free cake mix and substitute the butter with a plant-based butter alternative.
Gluten-free: Opt for a gluten-free yellow cake mix to make this recipe suitable for gluten sensitivities.
Lower sugar: Replace some of the powdered sugar in the frosting with a sugar substitute.
Egg-free: Use flaxseed meal mixed with water as an egg substitute (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).

Pitfalls & How to Prevent Them

Baking can be tricky, but with these tips, you can avoid common pitfalls:

Overmixing: Be careful not to overmix the batter, as it can lead to a dense cake. Mix just until combined.
Incorrect oven temperature: Always preheat your oven before baking. An oven thermometer can help ensure accurate temperatures.
Underbaking: If the toothpick comes out wet, give it a few more minutes in the oven. A slightly underbaked cake may collapse.
Frosting issues: If your frosting is too thick, add a bit more milk; if it’s too thin, add more powdered sugar.

Make-Ahead & Storage

This Butterfinger Pound Cake can be made ahead of time, making it perfect for busy schedules:

Make Ahead: The cake can be baked a day in advance. Just let it cool completely before storing.
Storage: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months.

Reader Questions

Can I use a different type of cake mix?

Absolutely! While yellow cake mix works best for this recipe, you can experiment with chocolate or white cake mixes for a different flavor profile.

How can I make the cake more chocolatey?

If you want to enhance the chocolate flavor, consider adding mini chocolate chips to the batter or drizzling chocolate sauce over the frosting.

What should I do if the cake is too dry?

If your cake turns out dry, ensure that you are not overbaking it. Additionally, you can brush the cooled cake with a simple syrup made of sugar and water to add moisture.

Can I make this cake in a bundt pan?

Yes, you can! Just adjust the baking time as bundt pans typically require a bit longer to bake. Check for doneness with a toothpick.

If you’re looking for more quick and easy desserts, here are some recommendations:

Final Bite

This Butterfinger Pound Cake is a delightful blend of flavors and textures that will leave you craving more. It’s a perfect recipe for both novice and experienced bakers, with its straightforward steps and incredible results. Whether you’re enjoying a slice with your morning coffee or serving it at a special occasion, this cake is sure to be a crowd-pleaser.

So, gather your ingredients, preheat the oven, and get ready to indulge in a slice of heaven! Happy baking!