Chocolate Peanut Butter Cheesecake Bundt Cake
Author: Nikki
This Chocolate Peanut Butter Cheesecake Bundt Cake has so many delicious desserts enveloped into one insanely delicious recipe. The bundt cake is dense and moist while the peanut butter cheesecake layer adds so much flavor and smoothness to each bite. It is topped with a fantastic peanut butter cream cheese frosting.
Chocolate Bundt Cake
  • 1 Devils Food Cake Mix
  • 1 small box Chocolate Pudding Mix (3.9 ounces)
  • ½ cup Sour Cream
  • ¾ cup Oil
  • ¾ cup Water
  • ½ cup Sugar
  • 4 Eggs
  • 1 teaspoon Vanilla
Peanut Butter Cheesecake
  • 8 ounces cream cheese, softened
  • ⅓ cup sugar
  • ¼ cup peanut butter
  • 1 egg
  • vanilla
Peanut Butter Cream Cheese Frosting
  • 12 ounce cream cheese, softened
  • ¼ peanut butter
  • 4 cups powdered sugar
  • 4 Reese's peanut butter cups chopped small to garnish
Chocolate Bundt Cake
  1. Preheat oven to 350 degrees F.
  2. Spray bundt pan well with cooking spray.
  3. In a large bowl, mix all ingredients and beat for 3 minutes.
  4. Set aside.
Peanut Butter Cheesecake
  1. In a medium bowl combine filling ingredients and beat until smooth
  2. Pour half of the cake batter into prepared bundt pan.
  3. Carefully spoon filling over the top of the batter being careful not to get it near the edges.
  4. Spoon the rest of the cake batter over the filling.
  5. Bake at 350 degrees F. for about an 1hr and 5 minutes. Insert a long toothpick in the center of the cake to determine when the cake is done. The toothpick will come out clean.
  6. Invert cake onto wire rack to cool.
  7. While cake is cooling make frosting
Peanut Butter Cream Cheese Frosting
  1. In a medium bowl combine cream cheese, peanut butter and powdered sugar. Beat on high until creamy.
  2. 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.
  3. When cake is cooled, pipe the frosting over the cake in a back and forth method.
  4. Sprinkle chopped Reese's over the top.
Recipe by Chef in Training at