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+ servings

Butterfinger Rum Cake

5 from 27 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 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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