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Homemade Butterfinger Pound Cake photo

Butterfinger Pound Cake

This Butterfinger Pound Cake is a chocolate-peanut butter dream! Moist, rich, and topped with creamy frosting, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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)
For the Frosting:
  • ½ cup butter (softened)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9x5 inch loaf pan
  • Cooling rack

Method
 

Directions
  1. Step 1: Preheat your oven to 350°F (175°C) and grease your loaf pan with cooking spray or butter.
  2. Step 2: In a large mixing bowl, combine the yellow cake mix, vanilla instant pudding, eggs, water, vegetable oil, and 2 teaspoons of vanilla extract. Blend on medium speed until smooth, about 2-3 minutes.
  3. Step 3: Gently fold in the finely crushed Butterfinger candy bars with a spatula until evenly distributed.
  4. Step 4: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes or until a toothpick comes out clean.
  5. Step 5: Once baked, let the cake cool in the pan for about 10 minutes, then transfer to a cooling rack.
  6. Step 6: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, then mix in the remaining vanilla extract and milk until fluffy.
  7. Step 7: Once the cake is cool, frost generously and sprinkle extra crushed Butterfinger on top for garnish.

Notes

  • For a different flavor, try using chocolate or white cake mix.
  • Store the cake in an airtight container at room temperature for up to 3 days.
  • Freeze wrapped tightly in plastic for up to 2 months for longer storage.