Chocolate Peanut Butter Bundt Cake – a delicious recipe with cake mix, sour cream, eggs, peanut butter, semi-sweet chocolate chips, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350. If your bundt pan is dark coated/black, preheat oven to 325. Grease and flour and Bundt cake pan; set aside.
2
IGNORE the cake mix package directions.
3
In a large bowl, beat together the cake mix, sour cream and eggs until smooth.
4
Pour HALF of this batter into the prepared Bundt cake pan.
5
Evenly spread out the 12 halved pieces of mini peanut butter cups over the batter.
6
Evenly top with remaining batter.
7
Bake at 350 for about 50-60 minutes (or 325 for dark pans) or until toothpick tests done.
8
Allow to cool for 10 minutes and turn upside down to release the cake. Cool completely.
9
After completely cooled, place the choc chips and peanut butter in a saucepan or microwave-safe bowl. Melt over low heat stirring constantly (or microwave in bowlintermittantly) until melted and smooth.
10
Drizzle over the cooled cake.
11
*****If you own the Pampered Chef's Bundt Stoneware, follow these directions, but microwave for about 12 minutes (microwave oven times will vary) and proceed as written.*****.
1918
kcal
Calories
159
g
Fat
71
g
Carbs
82
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (18 ounce) devil's food cake mix, 1 (16 ounce) carton sour cream, NOT fat free, 3 eggs, 10 miniature peanut butter cups, unwrapped and each cut in half, and more.
Yes, Chocolate Peanut Butter Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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