Among the craziness of getting back into a solid routine for school, I find myself day dreaming of Fall. Fall is one of my favorite seasons. The cooler weather, pumpkin recipes, leaves falling to the ground, and of course Halloween with all it’s amazing candy! This Snickers Bundt Cake recipe is perfect for using up any leftover candy. If you ever have any leftover Halloween candy that is. No judgement here folks!
I was really surprised that the chopped up snickers pieces didn’t all sink to the bottom of the cake. The pieces dispersed throughout the cake nicely. The texture of this cake was a little less moist and dense than I prefer for my bundt cakes. I think I may have to try substituting some greek yogurt in for the milk. I have done this for previous cakes, and the texture changed dramatically. My co-workers were not complaining about the texture though, so I am guessing it’s just a personal preference.
This is definitely a cake for people with a sweet tooth. It was a little over the top for me, but I am not saying I didn’t enjoy every caramel sauce soaked bite. On the off chance, that a Snickers bar is not your preferred flavor, feel free to substitute your own favorite candy. I am sure the recipe will work well with any chopped up candy bar. Milky Way would be amazing, and you could still use the delicious caramel sauce to drizzle over the top of the cake. In fact, I think I just decided that may just be the next version I try.
- 2½ Cups all-purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ¾ cup unsalted butter, softened
- 3 large eggs room temperature
- ¾ Cup whole milk
- ½ Cup Coffee Mate Natural Bliss Vanilla Creamer
- 2 Cups chopped Snickers Bar
Caramel sauce for drizzling over cake
Additional chopped Snickers for decorating top of cake
- Preheat oven to 350° F.
- Spray 10” bundt pan with Baking Pam and coat with plain fine bread crumbs
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter until light and fluffy; about three minutes.
- Add and beat in the eggs one at a time
- Alternately mix in the flour mixture, milk and creamer, until combined, ending with flour mixture
- Fold chopped Snickers pieces into batter
- Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
- Once the cake is completely cool, drizzle with caramel sauce and chopped Snickers pieces.
- I used store bought caramel sauce for topping, but you can also use homemade if you want.
- Slice and serve
What’s your favorite candy bar?