My new favorite cake! This amazingly easy and outrageously decadent Reese’s Peanut Butter Chocolate Chip Pound Cake is a dream come true! So moist and delicious and topped with an incredible peanut butter chocolate glaze – no one will be able to resist!
PIN IT NOW!
Let’s take a break from peppermint today and go back to my roots…Reese’s! Nothing I love more than a Reese’s and when you add them to a recipe…swoon!
Today I’m sharing this amazingly easy and outrageously decadent Reese’s Peanut Butter Chocolate Chip Pound Cake. I’m taking an awesome short-cut by starting with a cake mix but trust me, you would never EVER know.
A few years ago my sister schooled me on how to “dress up” a cake mix. One of my favorite tips that she gave me was to substitute milk in for the water that is typically called for on the box. Let me tell you – it does wonders for a cake mix!
There is no limit to the wonderful things you can do with a cake mix and this recipe transforms a simple yellow cake mix into this outrageously nutty peanut butter cake.
Please, do yourself a favor, and make this cake…like, today!
Reese’s Peanut Butter Chocolate Chip Pound Cake
Ingredients
- 18.25 ounces yellow cake mix 1 box
- 1 cup Almond Breeze Almondmilk Cashewmilk Blend
- ⅓ cup creamy peanut butter I used Skippy Naturals
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup Reese’s peanut butter chips
- 1 cup mini semi-sweet chocolate chips
Glaze
- 1 ½ cups semi-sweet chocolate chips
- 6 tablespoons creamy peanut butter
- 20 miniature Reese’s peanut butter cups coarsely chopped
Instructions
- Preheat oven to 350F.
- Grease and flour a 12-cup bundt pan. Set aside.
- Beat cake mix, milk, peanut butter, eggs, and vanilla together in a mixing bowl until thoroughly combined.
- Stir in peanut butter chips and mini chocolate chips.
- Pour into the prepared bundt pan and bake for 45 to 55 minutes or until an inserted toothpick comes out clean.
- Let cool in pan for 15 minutes. Gently invert onto a cooling rack or plate and let finish cooling for several hours.
- Once the cake has cooled, prepare the glaze.
Glaze
- In a microwave-safe container (I use a Pyrex measuring cup), combine chocolate chips and peanut butter. Heat on high for 30 seconds, stir. Repeat. Stir until the chips are fully melted and the mixture is smooth.
- Pour the glaze over the top of the cooled cake.
- Wait 5 minutes before sprinkling on the chopped peanut butter cups. Press gently to adhere.
- Refrigerate for 15 minutes or more until the glaze has set up.
Nutrition
More Reese’s recipes to drool over!
Reese’s Peanut Butter Granola Bars
Reese’s Stuffed Giant Chewy Chocolate Chip Cookies
Reese’s Peanut Butter Cup Mini Cheesecakes
Disclosure: This post is sponsored by Almond Breeze Almondmilk.
Melanie says
can this cake be made with 2% milk?
Trish - Mom On Timeout says
Absolutely Melanie!
Luan rochefort says
can you use milk instead of almond milk in the Reese’s Peanut Butter Chocolate Chip Pound Cake? so how much?
Thanks,
Luan
Trish - Mom On Timeout says
You sure can!
Melanie says
Would you use the same amount of regular milk?
Trish - Mom On Timeout says
Yes Melanie – that will work.
Diana Fitts says
We made this cake for Thanksgiving and OMG I’m in love with it. I don’t think I’ve eaten such a delicious cake in a long time! I’m still craving it and will need to make it again soon!
Diana
http://betterthanalive.com
Trish - Mom On Timeout says
That is AWESOME! Thanks for stopping by Diana!
Suheil says
Hello! Im tryin to make this tonight but I’m having a hard time finding a 18.25 oz yellow cake batter. Could I use a smaller size? If so would I have to adjust my other ingredients?
Thanks in advance!
Trish - Mom On Timeout says
As long as it’s within 3 oz or so you should be good!