Chocolate Peanut Butter Bundt Cake
This Chocolate Peanut Butter Bundt Cake is super moist and delicious. It is loaded with Reese’s Chocolates and is a chocolate-peanut butter lover’s dream come true! The Peanut Butter Cream Cheese Frosting is out of this world!
The holiday season is in full swing and the busy hustle and bustle of life in now in full motion. The holidays also means a lot of bake. Lots and lots of baking. One of my favorite things to bring to holiday get together’s is a delicious bundt cake. They are SO easy and everybody loves them!
If you love peanut butter and chocolate, then today’s recipe is for you! It is an overload of chocolate peanut butter goodness in the form of a moist delicious cake!
Reese’s chocolates are hidden throughout the cake and then sprinkled on top of the Peanut Butter Cream Cheese Frosting. Yes, you read that right. Peanut Butter. Cream Cheese. Frosting. And trust me, it is as good as it sounds!
This cake is rich and absolutely heavenly! If you are looking for a fantastic treat to serve your guests or bring to your next party, give this one a try! It is a winner!
Chocolate Peanut Butter Bundt Cake
- 1 box chocolate cake mix dry
- 3.9 ounces Instant Chocolate pudding mix
- 1/2 cup sour cream
- 3/4 cup oil
- 3/4 cup water
- 1/2 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 20 Reese's Miniatures cut into fourths
Peanut Butter Cream Cheese Frosting
- 12 ounces cream cheese softened
- 6 Tablespoons peanut butter
- 4 cups powdered sugar
- 4 Reese's Miniatures chopped small for garnish
- Preheat oven to 350 degrees F.
- In a large bowl, mix all ingredients, except for the Reese's, together for 3 minutes on high. Stir in the Reese's. Pour into a greased bundt pan.
- Bake for 35 to 45 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
- While cake is cooling, make frosting.
- In a medium bowl combine cream cheese, peanut butter and powdered sugar. Beat on high until creamy.
- Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
- When cake is cooled, pipe the frosting over the cake in a back and forth method.
- Sprinkle chopped Reese's over the top.
Hey sounds great but do you use 20 miniature reeses's or the full size. Can't wait to try this!
Chef in Training
I used miniatures. I will be sure and clarify that :)
Do you use instant chocolate pudding?
Michelle @ Modern Acupuncture
I'm going to make this primarily for the peanut butter frosting... incredible!
This cake is very moist, maybe too much so. I cooked it for well over 60 minutes and there were still a few gooey spots. Also, you could cut the icing ingredients in half and still have plenty to ice the cake. Very rich. Very peanut buttery.
We recently had a “Nothing Bundt” cake. It was wonderful and I searched for copycats and ran across this. I made this this morning and I’m anxious to try it. It’s cooling right now. I did not have any Reesie’s so I used receives peanut butter chips and Nestlé’s milk chocolate chips. I put half in the cake of each package and will decorate the top with the rest of it.
While making this though it shows a small instant pudding then shows 3.9 ounces. The small Jell-O instant pudding is 1.4 ounces. I had two of the sugar free and used both of them in the recipe. But either the ounce comment needs to be changed or small needs to be removed from the recipe. Hoping it turns out ok.
I made this cake but I used hot fudge on the cake after it cooled down then put the frosting then added the Reese’s and added Reese’s pieces and drizzled more hot chocolate. It was great!
This cake is excellent!! I did not add the extra sugar to the cake and it was still plenty sweet. I also substituted Reese’s peanut butter chips in the cake batter because I happened to have them on hand.
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