Decadent Butterfinger Pound Cake Recipe with Crunchy Candy Bars

Butterfinger Pound Cake Recipe – the ultimate candy-bar cake! A tender yellow pound cake studded with lots of crushed Butterfinger bars, finished with a smooth homemade buttercream and a shower of more crushed Butterfingers. It’s rich without being cloying and makes a memorable dessert for gatherings or a special treat for yourself.

Butterfinger Candy Bar Cake

This Butterfinger Pound Cake delivers buttery, dense cake with crunchy, candy-bar bits in every bite. The crushed Butterfingers folded into the batter add texture and flavor, while a classic buttercream on top ties everything together. It’s easy to make, not too sweet, and perfect for serving at parties or as an indulgent dessert at home.

How to Make Butterfinger Pound Cake

This recipe is straightforward and uses easy-to-find ingredients. In a large bowl combine the dry cake mix and the dry instant pudding mix. Add eggs, water, oil, and vanilla and beat at medium speed for two minutes. Gently fold in the crushed Butterfinger bars, reserving a tablespoon or two for topping if you like. Pour the batter into a greased and floured 10-inch Bundt pan and bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan briefly, then turn it out onto a wire rack to cool completely.

For the frosting, beat softened unsalted butter until creamy. With the mixer running on low, gradually add powdered sugar, milk, and vanilla, then beat until light and fluffy. Adjust the thickness with more powdered sugar or a splash of milk as needed. Spread the buttercream over the cooled cake and sprinkle with the reserved crushed Butterfingers.

Helpful Tips & Frequently Asked Questions

• Use the instant pudding powder directly—do not prepare it with milk.
• Do not follow the cake mix package directions; use the ingredients listed in this recipe instead.
• You can substitute a chocolate cake mix for a different flavor profile.
• Buttercream is my go-to for this cake, but cream cheese or peanut butter frosting also pair nicely.
  • A store-bought frosting will work if you prefer a shortcut.
• Can the cake be frozen? Yes. After cooling completely, wrap the whole cake or individual slices in plastic wrap and foil. Freeze for up to 3 months.
  • Thaw overnight in the refrigerator or at room temperature before serving.
• Store leftovers in an airtight container at room temperature for 3 to 5 days.

Easy Homemade Cake for a Crowd

This Butterfinger Pound Cake is a real crowd-pleaser. The candy throughout the cake gives it a crunchy contrast to the soft crumb, and the extra crushed Butterfingers on top make each slice irresistible. For an extra flourish, drizzle caramel sauce or melted chocolate over the frosting. It’s a great potluck dessert—though you may not want to share!

If you enjoy making bundt and pound cakes, try experimenting with different cake mixes or frostings to create new variations. This base is forgiving and adapts well to simple swaps.

Butterfinger Pound Cake

5 from 1 vote

By Stephanie Parker

Servings: 12 people

Prep: 10 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 5 minutes mins

Butterfinger Pound Cake Recipe – the best candy bar cake around! Yellow pound cake filled with tons of crushed Butterfinger candy bars, topped with homemade buttercream and more crushed Butterfingers. Simply amazing! Perfect for satisfying your sweet tooth or impressing guests on any occasion.

Pin
Print

Equipment

• Mixer or hand mixer
• Mixing bowls
• 10-inch Bundt pan

Ingredients 

Cake

• 1 box yellow cake mix
• 1 (3.4-oz) vanilla instant pudding mix (dry)
• 4 large eggs
• 1 cup water
• ⅓ cup vegetable oil
• 2 tsp vanilla extract
• 4 (1.9-oz) Butterfinger candy bars, finely crushed

Frosting

• ½ cup butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 2 Tbsp milk

Instructions 

• Preheat oven to 350ºF. Grease and flour a 10-inch Bundt pan and set aside.
• In a large bowl combine the dry cake mix, dry pudding mix, eggs, water, oil, and vanilla. Beat at medium speed for 2 minutes. Fold in the crushed Butterfingers, reserving a bit for the top if desired. Pour the batter into the prepared pan.
• Bake 50 to 60 minutes, or until a toothpick in the center comes out clean. Cool in the pan about 25 minutes.
• Invert onto a serving plate and let cool completely before frosting.

Frosting

• In the bowl of a mixer, cream the butter 2–3 minutes until smooth. With the mixer on low, add powdered sugar, milk, and vanilla and beat until light and fluffy. Add more sugar if the frosting is too thin.
• Spread frosting over the cooled cake and sprinkle with the reserved crushed Butterfingers.

Notes

• Use only the dry instant pudding mix—do not prepare it with liquid.
• Follow this recipe’s ingredient list rather than the cake mix package directions.
• Chocolate cake mix is an easy variation.
• Buttercream, cream cheese, or peanut butter frosting all work well; a store-bought frosting can be used to save time.
• Freeze baked, fully cooled cake wrapped in plastic wrap and foil for up to 3 months. Thaw before serving.
• Store at room temperature in an airtight container for 3–5 days.

The nutritional information on this site comes from third-party sources and is not verified here. Use your best judgment when relying on nutritional details.

Like this? Leave a comment below!

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin Recipe