Print

Reese’s Bundt Cake

Reese's Bundt Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the heavenly delight of Reese’s Bundt Cake, a decadent dessert that beautifully marries rich chocolate and creamy peanut butter flavors. This moist chocolate cake features a delightful peanut butter filling that elevates it from an ordinary treat to an extraordinary centerpiece for any gathering. Perfect for birthdays, holidays, or simply as a sweet escape, this bundt cake is sure to impress friends and family alike. With its stunning presentation and customizable toppings, you can make each bite uniquely yours. Get ready to experience dessert like never before!

Ingredients

Scale
  • 1 box chocolate cake mix
  • 1 (3.4-oz) package chocolate instant pudding
  • 4 large eggs
  • 1 c. water
  • 1/2 c. (1 stick) unsalted butter, melted
  • 1/3 c. vegetable oil
  • 1/4 c. unsalted butter, softened
  • 1/2 c. peanut butter
  • 3/4 c. powdered sugar
  • 2 tbsp. heavy cream
  • 1 c. semisweet chocolate chips, melted
  • 1 c. peanut butter, warmed
  • 1 c. chopped Reese's Peanut Butter Cups

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your bundt pan with cooking spray.
  2. In a large bowl, combine the chocolate cake mix, instant pudding mix, eggs, water, melted butter, and vegetable oil. Mix until well combined.
  3. Pour the batter into the prepared bundt pan and bake for about 45 minutes or until a toothpick comes out clean.
  4. Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.
  5. For the filling, beat together softened butter and peanut butter until smooth. Add powdered sugar and heavy cream; mix until well combined.
  6. Scoop out holes in the cooled cake bottom and pipe the peanut butter filling inside.
  7. Invert the cake onto a serving platter, drizzle with melted chocolate and warmed peanut butter, then top with chopped peanut butter cups.

Nutrition

Find it online: https://emmadishes.com/reeses-bundt-cake/

save me