Ingredients:

  • 1 box (15.25 oz) Yellow or Vanilla Cake Mix
  • 1 box (3.4 oz) Instant Vanilla or Butterscotch Pudding Mix (do not prepare)
  • 1/2 cup Granulated Sugar
  • 4 Large Eggs, room temperature
  • 1/2 cup Vegetable Oil (neutral)
  • 1/4 cup Lukewarm Water
  • 3/4 cup Sour Cream or Full-Fat Greek Yogurt, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 cups Butterfinger Candy Bars (divided: 1 cup roughly chopped, 1 cup finely crushed for garnish)
  • 2 cups Powdered (Icing) Sugar, sifted
  • 1/2 cup Creamy Peanut Butter (smooth style)
  • 3-4 tablespoons Whole Milk or Heavy Cream
  • 1/2 teaspoon Vanilla Extract (for glaze)
  • 1/8 teaspoon Pinch of Salt (kosher or sea)
  • 2 tablespoons Unsalted Butter (softened, for pan)
  • 1 tablespoon All-Purpose Flour (for dusting the pan)

Instructions:

  1. Preheat oven to 350°F (175°C). Carefully grease the entire interior of a 10- to 12-cup Bundt pan using softened butter. Dust the pan with a light layer of flour (or cocoa powder) and tap out any excess. This step is non-negotiable for successful cake release.
  2. Roughly chop 1 cup (150g) of Butterfinger for the batter. Finely crush the remaining 1 cup (150g) for the garnish; reserve separately.
  3. In a large mixing bowl, whisk together the cake mix, instant pudding mix, and granulated sugar until thoroughly combined.
  4. Add the eggs (one at a time, ensuring each is incorporated), vegetable oil, water, sour cream, and vanilla extract to the dry mixture.
  5. Beat on medium speed for 2 minutes, scraping down the sides of the bowl halfway through. The batter will be thick and rich.
  6. Reduce speed to low and gently fold in the 1 cup of roughly chopped Butterfinger using a spatula. Do not overmix; stop when the candy is just distributed.
  7. Pour the batter evenly into the prepared Bundt pan. Tap the pan sharply on the counter twice to release any large air bubbles.
  8. Bake for 50 to 55 minutes. Check for doneness by inserting a long wooden skewer into the thickest part of the cake; it should come out clean or with a few moist crumbs attached.
  9. Remove the cake from the oven and allow it to cool in the pan on a wire rack for exactly 15 minutes. (This initial cooling aids the structural integrity and release).
  10. After 15 minutes, place the wire rack directly over the top of the Bundt pan and swiftly invert the cake. Allow the cake to cool completely (about 45 minutes) before glazing.
  11. Prepare the Glaze: In a medium bowl, whisk together the sifted powdered sugar, creamy peanut butter, vanilla, and salt. Slowly drizzle in the milk/cream, one tablespoon at a time, until the glaze is smooth, thick, and pourable (it should slowly run off the whisk).
  12. Place the completely cooled cake on a serving platter. Drizzle the glaze evenly over the top, letting it cascade down the sides of the ridges.
  13. Immediately sprinkle the fine Butterfinger crush over the wet glaze before it sets. Serve immediately or store at room temperature.