Swirls of Butterfinger candy bits and cream cheese frosting add a fun twist to this easy Banana Butterfinger Bundt Cake. It’s a great way to use up those ripe bananas on the counter.
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It’s a good thing that I like to bake with bananas. The ripe ones on the counter keep turning into brown ones. And since I have quite an aversion to bananas that are not green, I will keep finding fun ways to use them up in baking.
Bananas these days have been ending up in these easy skinny banana oatmeal pancakes or a skinny cherry banana smoothie because we are still trying to eat healthier. I say trying because in the last 2 weeks I have eaten the healthy things…but then later in the day I eat all the cake, cookies, and candy in the house. #healthyeatingfail
You would totally eat a slice of this banana butterfinger bundt cake if it was on your counter too, right? I can’t be the only one that fails in the eating right department. Luckily I gifted a box full of cake slices to a family in our new church. Yes, I’m guilty of making others fail in their eating right resolves too!
In our new house we have a small walk-in pantry. I have been adding baskets trying to organize some of the baking supply madness that is going on in there. But then I put the baskets full of candy and chocolate chips on the bottom shelf where I can see it every time I walk in.
So the bags of chocolate chips and candy bars scream my name when I go in to the pantry to get applesauce pouches or V8 for my snacks. My goal to eat healthy is being thwarted by all the bags of baking supplies!
I had a bag full of those bite-sized Butterfinger candy bars and a bag of Butterfinger baking bits staring at me from the baskets in the pantry a few weeks ago. Adding them to a banana cake just seemed like a logical thing to do with them.
This cake is loaded with Butterfinger bits inside the cake, but then I added more to the outside of the cake. It’s a candy bar explosion right there!
After one slice of this magical banana butterfinger bundt cake, I knew it was the best thing I had made with bananas in a while!!! Trust me! You need this cake ASAP!
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For the Cake
- 1 yellow cake mix
- 1 (3.4 ounce) box instant banana pudding
- 4 large eggs
- 1 1/4 cups milk
- 1/4 cup oil
- 1 cup mashed ripe banana (2-3)
- 1 cup crushed Butterfinger bits
For the Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 cups powdered sugar
- 2 Tablespoons heavy whipping cream
- 1/2 cup crushed Butterfinger bits
- 12 bite-sized Butterfinger candy bars
- Preheat oven to 350 degrees. Spray a 12-cup bundt pan with nonstick baking spray.
- Beat the cake mix, pudding, eggs, milk, oil, and bananas for 1 minute on low speed. Then beat 2 minutes on medium speed.
- Stir the Butterfinger bits into the cake batter gently.
- Pour the batter into a greased 12-cup bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
- Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.
- Beat the cream cheese, butter, vanilla, and salt until creamy. Slowly add the powdered sugar until completely mixed in.
- Add the whipping cream and beat for 1-2 minutes or until light and fluffy. Reserve 1/2 cup for the top.
- Spread the frosting over the entire cooled cake. Swirl the reserved frosting on top.
- Press the Butterfinger bits around the bottom of the cake. Sprinkle a few bits on each frosting swirl on top and press a mini candy bar into each swirl. Keep cake refrigerated until time to serve.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 532Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 72mgSodium: 452mgCarbohydrates: 85gFiber: 1gSugar: 60gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
More fun ways to use up those ripe bananas: