Cake Mix Butterfinger Pound Cake with Chocolate Ganache. A rich butter cake is absolutely filled with crushed Butterfinger candy bars then topped with chocolate ganache and more candy bars.
A very indulgent (and easy) dessert recipe!
Sometimes I want a dessert overload, but don’t have a ton of time. That’s when using a cake mix is ideal. You can add and tweak and make a gourmet tasting cake that starts with a cake mix.
My love of baking actually began with using cake mixes. I was about nine years old when I starting baking so that’s understandable for a child. I grew as a baker from there, but everyone has to start somewhere and I still love using cake mixes. They are convenient and quick and you need just one box instead of three or four different items.
I digress.
Cake Mix Butterfinger Pound Cake with Chocolate Ganache is a buttery and tender cake loaded with Butterfinger candy bars. The candy bars give it a slight peanut butter and chocolate flavor with just the right amount of crunch.
Cake Mix Butterfinger Pound Cake with Chocolate Ganache
This is not a cake you can let sit in the pan for a long time after taking out of the oven. The Butterfinger candy bars tend to sink to the bottom and once they get cold they will stick to the pan, regardless of how much non-stick spray or shortening you’ve greased the pan with. Therefore, I recommend turning it out on your serving platter no longer than 10 minutes after removing it from the oven.
As well, if the cake does happen to stick to the pan, you can totally cover it with the ganache frosting.
I used a Butter flavored cake mix, you can use a white cake mix or even a chocolate cake mix. Obviously, the chocolate cake mix will give it a different flavor, but I’ve tried it and it’s also really very good.
I used this recipe for Chocolate Frosting with Cocoa Powder and Powdered Sugar.
Cake Mix Butterfinger Pound Cake with Chocolate Ganache
Ingredients
Instructions
- Spray 10-inch bundt pan with non-stick spray.
- Preheat oven to 350 degrees F.
- Beat at medium speed 2 minutes.
- Fold in crushed Butterfinger candy bars. (Don't forget to reserve some for the top of the cake.)
- Pour batter into the prepared pan.
- Bake for 50 to 55 minutes at 350 degrees F or until a wooden pick inserted in center comes out clean or with dry crumbs.
- Cool on a wire rack for 10 minutes. Invert onto a serving platter to cool completely.
- In desired, frost with Chocolate Frosting, see link in the post above for recipe.
Notes
Nutrition
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Linda says
Love this recipe, especially because it uses cake mix. I only have one question; I would like to add some additional peanut butter in the cake. Wondering if I should alter the recipe after adding about 1/3 to 1/2 c. peanut butter
Paula says
yes, I think you can just add that amount of peanut butter without changing anything else in the recipe
Kathy Tristan says
So, where is the chocolate ganache recipe? Or is it the chocolate frosting recipe that is linked?
Paula says
It’s the chocolate frosting that’s linked
Paula says
Yes it’s the frosting recipe that is linked
Linda says
Oh my! Hope I’m not being ignorant but what is 3/4 oz of pudding?
Paula says
It’s the small size (box) of pudding (not the big box)
Kathy Tristan says
Linda –
I think she meant 3.4 ounce box of pudding mix not 3/4.
Antojo en tu cocina says
I love your blog! It’s amazzing!! congrats!
Bec at It's Yummi says
Oh my gah, I am SO in love with this recipe, Paula! Butterfingers are my 2nd favorite candy bat (props to Take 5), but what I love most about it is the jazzing up a convenience cake mix idea.
I don’t typically use them because of my weird food allergies, but there are lots of recipes for DIY cake mixes that adapt perfectly for recipes like this one.
PINNED and I can’t wait to try it!