Description
This Easy Butterfinger Bundt Cake combines the moist and fluffy texture of a classic white cake with the irresistible crunch and flavor of Butterfinger candy pieces. Enhanced with a touch of orange food coloring for a festive appearance and finished with creamy whipped cream cheese icing, this bundt cake is perfect for celebrations or as a delightful treat any day. Simple to make and sure to impress, it yields a generous 16 servings.
Ingredients
Scale
Cake Ingredients
- 2 boxes white cake mix (adjust quantity if using a smaller bundt pan)
- 6 eggs
- 1 2/3 cups water (or substitute 1 cup milk for a richer flavor)
- 1 stick butter, softened
- 1/3 cup oil
- 6 drops orange food coloring (optional, can use red + yellow food coloring to achieve orange)
Topping Ingredients
- 1 can whipped cream cheese icing
- 1 cup Butterfinger crumble topping (or crushed Butterfinger bars)
Instructions
- Prepare the batter: In a large mixing bowl, beat together the white cake mix, eggs, water, softened butter, oil, and food coloring for 2 minutes until fully combined and smooth. The food coloring is optional and can be made by mixing red and yellow drops to create an orange hue.
- Prepare the bundt pan: Grease your bundt pan thoroughly and dust it lightly with flour to prevent the cake from sticking. This will help with easy removal once baked.
- Fill the pan: Pour the prepared cake batter evenly into the bundt pan, filling it only about 3/4 full to allow room for the cake to rise during baking. Avoid overfilling to prevent spillover.
- Bake the cake: Place the bundt pan in a preheated oven and bake at 325°F (163°C) for 50-55 minutes. Check doneness by inserting a cake tester or toothpick into the center; it should come out clean when the cake is fully baked.
- Cool and remove: Once baked, allow the cake to cool completely in the pan. Then, gently invert the bundt pan onto a cake plate to release the cake.
- Decorate the cake: Using an icing piper or a large ziplock bag with a small hole cut in the corner, generously pipe the whipped cream cheese icing over the cake. Finish by sprinkling the Butterfinger crumble topping evenly on top for added texture and flavor.
Notes
- You can substitute 1 cup of water with milk for a richer cake.
- If you don’t have orange food coloring, mixing red and yellow drops creates a similar shade.
- If your bundt pan is small, consider halving the recipe to prevent overflow.
- Ensure the bundt pan is well-greased and floured to prevent sticking.
- Use a cake tester or toothpick to check for doneness to avoid under- or over-baking.
- Butterfinger crumble can be replaced with crushed Butterfinger bars if preferred.
