Preheat your oven to 350°F (175°C).
Grease and flour a 10-inch Bundt pan or use a non-stick Bundt pan.
Prepare the Cake Batter:
In a large bowl, combine the cake mix, sour cream, vegetable oil, milk, eggs, and vanilla extract. Mix until smooth and well combined.
Gently fold in the crushed Butterfinger candies.
Bake the Cake:
Pour the batter into the prepared Bundt pan.
Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely.
Prepare the Glaze:
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the amount of milk as needed to achieve the desired consistency.
Glaze the Cake:
Once the cake is completely cooled, drizzle the glaze over the top.
Sprinkle additional crushed Butterfinger candies over the glazed cake if desired.
Serve:
Cut into slices and serve. Optionally, top with whipped cream for an extra treat.
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