Name: Butterfinger Rum Cake
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Ingredients: 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); 1 cup sugar; 1/2 cup butter; 1/4 cup Coconut Rum (or your favorite rum); 1/4 cup Butterscotch Schnapps

An easy to make Butterfinger Rum cake with a delicious rum sauce! A decadent cake that is so simple to prepare!

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Butterfinger Rum Cake

5 from 26 votes

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Servings servings

Ingredients

Cake Ingredients

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
1/2 cup butter
1/4 cup Coconut Rum or your favorite rum
1/4 cup Butterscotch Schnapps

Instructions

Cake Instructions

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

Rum Sauce Instructions

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.

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