Ingredients:

  • 1 box (15.25 oz) Yellow Cake Mix
  • 1 box (3.4 oz) Instant Vanilla or Banana Pudding Mix
  • 4 Large Eggs (room temperature)
  • 1/2 cup Neutral Cooking Oil (Canola or Vegetable)
  • 1 cup Whole Milk or Buttermilk (room temperature)
  • 1/2 cup Sour Cream or Plain Greek Yogurt (room temperature)
  • 1 tsp Pure Vanilla Extract
  • 5 oz Butterfinger Candy Bars, coarsely chopped (for the batter)
  • 1 1/2 cups Confectioners' (Powdered) Sugar, sifted
  • 2 Tbsp Creamy Peanut Butter (smooth texture)
  • 3 – 4 Tbsp Whole Milk or Heavy Cream
  • 3 oz Butterfinger Candy Bars, finely crushed (for topping)

Instructions:

  1. Preheat the oven to 325°F (160°C). Thoroughly grease the 12-cup Bundt pan using a proper baking spray containing flour, or the traditional shortening and flour method, ensuring every groove is coated.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the yellow cake mix and the instant pudding mix. Mix briefly on low speed.
  3. Add the room temperature eggs, oil, milk, sour cream/yogurt, and vanilla extract to the dry ingredients.
  4. Beat on low speed until just combined, then increase the speed to medium and beat for precisely 2 minutes. Stop frequently to scrape down the sides of the bowl. Do not overmix.
  5. Use a rubber spatula to gently fold in the 5 oz of coarsely chopped Butterfinger candy until just distributed throughout the batter.
  6. Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter several times to release any large air bubbles.
  7. Bake for 50–55 minutes. The cake is done when a long wooden skewer inserted near the center comes out clean or with just a few moist crumbs clinging to it.
  8. Remove the cake from the oven and place it on a wire rack. Allow it to cool in the pan for exactly 15–20 minutes. Do not exceed 20 minutes.
  9. Place a cooling rack or serving plate upside down over the Bundt pan. Carefully and swiftly invert the pan so the cake releases onto the rack. Allow the cake to cool completely (at least 2 hours) before glazing.
  10. Prepare the Glaze: In a small bowl, whisk together the sifted confectioners' sugar and creamy peanut butter. Gradually add the milk or cream (3 to 4 Tbsp total), whisking until a thick but pourable glaze consistency is achieved.
  11. Place the fully cooled cake on its final serving plate. Drizzle the peanut butter glaze evenly over the top, allowing it to run down the sides.
  12. Immediately sprinkle the remaining 3 oz of finely crushed Butterfinger candy over the wet glaze before it sets. Slice and serve.