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4.0 from 3 votes

Chocolate Peanut Butter Bundt Cake

This Chocolate Peanut Butter Bundt Cake is a rich chocolate/brownie cake batter with a peanut butter cheesecake filling, topped with a peanut butter glaze and Reese's peanut butter cups.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 pieces
Calories: 317 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 .25 oz. chocolate cake mix
  • 1 .3 oz. brownie mix
  • 4 eggs
  • 1 1/4 cups water
  • 1 cup oil
  • 1 ounces package cream cheese softened
  • ⅓ cup sugar
  • 1 egg
  • ¼ cup peanut butter
  • ½ cup chocolate chips semi-sweet
  • ½ cup heavy whipping cream
  • ½ cup peanut butter for garnish
  • peanut butter cups Mini for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees.
  2. Grease a 10-cup bundt pan.
  3. In a large mixing bowl combine the cake mix, brownie mix, egg, water, and oil.  Check what ingredients your particular mixes call for as it might be a little different than what I listed.  Just make sure to add the listed ingredients for both mixes that they call for on the back of the box.
  4. Pour half of the batter into the prepared bundt pan.
  5. In a medium mixing bowl combine the cream cheese, sugar, egg, and peanut butter until smooth.
  6. Add spoonfuls of the peanut butter mixture all around the bottom layer of the batter.
  7. Top the peanut butter mixture with the rest of the batter.
  8. Transfer your bundt pan to a baking sheet and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the cake for 10 minutes before inverting it onto a wire rack to cool completely.
  10. Once cool heat up the heavy whipping cream in the microwave for 30 seconds to a minute, you want the cream hot.
  11. To the cream add the chocolate chips and let sit for 5 minutes.
  12. Stir the chips and cream together until melted and shiny.
  13. Drizzle the chocolate ganache all over the top of the cake.
  14. In a small microwave-safe bowl melt your peanut butter for 20 seconds.
  15. Drizzle the peanut butter over the top of the cake.
  16. Add chopped or whole mini reeses cups.
  17. Serve!

Notes

  • Store cake in an airtight container for up to 3 days.
  • Do not skip placing your bundt on a baking sheet before baking, overflow can happen through the middle hole sometimes, so it is better safe than sorry.
  • You can add chocolate chips or peanut butter chips to the batter.
  • Chocolate or peanut butter chips are also a great garnish.
  • You can substitute milk chocolate for semi-sweet if you prefer.

Nutrition Information

Calories 317kcal (16%) Carbohydrates 12g (4%) Protein 4g (8%) Fat 29g (45%) Saturated Fat 6g (30%) Polyunsaturated Fat 6g Monounsaturated Fat 15g Trans Fat 0.1g Cholesterol 81mg (27%) Sodium 59mg (2%) Potassium 66mg (2%) Fiber 0.5g (2%) Sugar 11g (22%) Vitamin A 263IU (5%) Vitamin C 0.1mg (0%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12pieces

Amount Per Serving

Calories 317

% Daily Value*

Calories 317kcal 16%
Carbohydrates 12g 4%
Protein 4g 8%
Fat 29g 45%
Saturated Fat 6g 30%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 15g 75%
Trans Fat 0.1g 5%
Cholesterol 81mg 27%
Sodium 59mg 2%
Potassium 66mg 1%
Fiber 0.5g 2%
Sugar 11g 22%
Vitamin A 263IU 5%
Vitamin C 0.1mg 0%
Calcium 29mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.