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Is it just me, or is this year going by quickly? I can’t believe it’s almost Easter time! Easter is always a favorite time of mine because it’s family time, plus lots of delicious sweets. I like to always make something that I haven’t before, and this year I will be including BUTTERFINGER Cup Eggs 6pk and BUTTERFINGER NestEggs into my pound cake!
Pound cake, to me, is a great spring dessert.Add some extra sweetness with icing and a couple of NESTLɮ items and you have a great dessert that is perfect for Easter, Spring, or anytime! This is seriously one of my new favorite desserts and I’m excited to re-make it for our Easter celebration at our family’s get together. I am sure it will be a big hit! *TIP* Make sure to get a portable cake carrier when taking this outside of the home. You don’t want to accidentally spill it all over the ground or in your car, right? 🙂 Now let’s get to the super easy recipe!
To prepare, I headed to my local Walmart. I knew I wanted to included the BUTTERFINGER Cup Eggs and BUTTERFINGER NestEggs with my pound cake since I was going for a spring feel/look. Plus BUTTERFINGER products contain no artificial colors and flavors, added colors from natural sources. Luckily I was able to find them in the holiday aisle of my Walmart store. Now comes the fun part – the baking!
BUTTERFINGER® Cup Eggs Pound Cake
Ingredients
- 1 Box Yellow Cake Mix
- 1 Package Vanilla Instant Pudding
- 4 Eggs
- 1 Cup Water
- 1/3 Cup Vegetable Oil
- 2 Teaspoons Vanilla Extract
- 4-5 BUTTERFINGER® Cup Eggs, Chopped
For Icing:
- 1/2 Cup Softened Butter
- 3 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Milk
Top With, Optional:
- 1-2 BUTTERFINGER® Cup Eggs
- A Handful of BUTTERFINGER® NestEggs
- Spring Colored Sprinkles
Instructions
- Grease and flour a 10-inch Bundt pan and set aside. Preheat oven to 350 degrees Fahrenheit.
- Mix the yellow cake mix, pudding mix, eggs, water, oil and vanilla in a large bowl or stand mixer. Stir in chopped BUTTERFINGER® Cup Eggs and pour batter into the prepared Bundt pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 30 minutes and then put onto a serving tray and cool completely.
- While cake is cooling, make the frosting. In a stand mixer or with electric beaters in a bowl, cream softened butter, about 2 to 3 minutes. With mixer on low speed, add the powdered sugar, milk and vanilla. Mix until the frosting is fluffy and light. You may have to gradually add more powdered sugar to reach the desired consistency. (For me, the 3 cups powdered sugar, 1 tsp vanilla extract, and 2 Tbs milk was perfect.)
- Finally, spread frosting on cooled BUTTERFINGER® Cup Eggs Pound Cake and decorate with BUTTERFINGER® Cup Eggs and BUTTERFINGER® NestEggs and pastel sprinkles.
Look at that creaminess in the BUTTERFINGER Cup Eggs Cup Eggs! The combined tastes of the them and the pound cake go so well together! I’m already brainstorming other ways I can use the BUTTERFINGER Cup Eggs in my Spring baking.
To make your own pound cake, head to your local Walmart to pick out your favorite BUTTERFINGER Cup Eggs 6pk. Get more recipe ideas at the BUTTERFINGER website and follow the NESTLɮ Flavorful Moments Pinterest board for more inspiration!
I’m a 20-something stay-at-home mother and wife. I have an amazing husband, a beautiful daughter, two loving dogs, and a lazy cat. I wouldn’t change my life for anything! I love to read, listen to music, cook and blog!
This looks like a delicious Easter dessert. It is so festive! [client]