Butterfinger Rum Cake

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1/2 tsp sugar

1/2 cup water

1 package yellow cake mix

1/2 cup oil

1 small package butterscotch instant pudding

1/2 cup butterscotch schnapps

4 large eggs

5 full size butterfinger candy bars crushed

rum sauce ingredients

1 cup sugar (rum sauce)

1/2 cup butter (rum sauce)

1/4 cup coconut rum or your favorite rum (rum sauce)

1/4 cup butterscotch schnapps (rum sauce)


1. Sprinkle sugar in a greased bundt pan. Mix water, cake mix, oil, pudding mix, and rum, beat until smooth. Beat in eggs one at a time. Fold in 1/2 of the crushed Butterfingers. Bake 1 hour in a preheated 325 degree oven.

2. Cool for 10 minutes, pierce with fork. Pour hot fudge sauce over cake if you want. Cool in pan.

3. Combine ingredients and boil one minute, pour over cake. After inverted, pour on additional Schnapps (if you like more) and drizzle top with hot fudge, and garnish with remaining crushed Butterfingers.

Bon Appetit!

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