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Butterfinger Rum Cake
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27
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Servings
10
servings
Ingredients
1x
2x
3x
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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