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
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.
Tried this recipe?Let us know how it was!
Lea Scholten says
There is no rum in the cake ingredients however there is rum in the cake direction. What is the rum quantity