Ingredients
Scale
- 1 box chocolate cake mix
- 1 (3.4-oz) package chocolate instant pudding
- 4 large eggs
- 1 c. water
- ½ c. melted unsalted butter
- ⅓ c. vegetable oil
- ¼ c. softened unsalted butter (for filling)
- ½ c. peanut butter (for filling)
- ¾ c. powdered sugar (for filling)
- 2 tbsp. heavy cream (for filling)
- 1 c. semisweet chocolate chips (for topping)
- 1 c. warmed peanut butter (for topping)
- 1 c. chopped Reese’s Peanut Butter Cups (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan with cooking spray.
- In a large mixing bowl, combine the chocolate cake mix, pudding mix, eggs, water, melted butter, and vegetable oil until well blended.
- Pour the batter into the prepared bundt pan and bake for approximately 45 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for about 10 minutes before transferring it to a cooling rack.
- For the filling, beat together softened butter and peanut butter until smooth; add powdered sugar and heavy cream and mix until creamy.
- Once cooled, scoop out holes in the bottom of the cake and pipe in the peanut butter filling.
- Drizzle melted chocolate and warmed peanut butter over the top of the inverted cake and sprinkle with chopped Reese’s Cups before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 30g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg