Chocolate Peanut Butter Bundt Cake

Name: Chocolate Peanut Butter Bundt Cake
Prep time: 10 min
Ingredients: 15.25 ounce Box Yellow Cake Mix; 1 small box of instant chocolate pudding mix (I love Hershey's); 1 cup oil; 4 large eggs; 1 cup sour cream; 1 cup Reese's baking chips; 3 cups Confectioner Sugar; 3 tablespoons Milk; 1 teaspoon Vanilla Extract; ¼ cup Creamy Peanut Butter

Jump to Recipe Print Recipe

I can’t think of anyone who wasn’t obsessed with the traditional peanut butter and jelly (PB&J) sandwich as a kid. We used to get so exited over the mere aspect of eating anything peanut butter! Well, it is time we give our little obsession a little…spice. Introducing your new guilty pleasure: Chocolate Peanut Butter Bundt Cake recipe. That’s right! The best of both worlds just clashed in a swirl of sweet and salty flavors! So stick around, because this incredibly moist chocolate cake with a peanut butter glaze will earn you major credits in your peanut butter lovers’ hearts!

Chocolate Peanut Butter Bundt Cake

If you have read my last few posts, you would know that I am on a peanut kick with peanut recipes after my experience at the Peanut Tour last month. Well today, I bought you the best semi-homemade Chocolate Peanut Butter Bundt cake recipe. It is always an interesting challenge turning box originated mixes into an incognito special creation. So, if you are carving a sweet chocolaty treat with a salty twist, then this rich and moist chocolate cake topped with a creamy peanut butter glaze is your best match!

Meet the Main Attraction!

Although there are no records to prove this, but it is said that the peanut plant originated in Peru or South America’s Brazil. Tribes in Peru originally used peanuts as sacrificial offerings and entombed them with mummies; while in Brazil, peanuts were grounded to make drinks. We sure came a long way!

As it seems, peanuts toured all over the world; from Brazil all the way to Asia, Africa, and North America. At first, they were grown as commercial crop as oil, food, and cocoa substitute.

Now when it comes to the heavenly peanut butter creation, evidence shows that South American Inca Indians were the first to grind peanuts to make peanut butter. Version of the sweet and salty treat were developed by Dr. John Harvey Kellogg and a St. Louis physician. They used peanut butter as a protein substitute for older patients who had bad teeth and couldn’t chew meat.

Fast forward to our present times, peanuts and peanut butter became an integral part of every household. Whether it is eaten as a spread, dip, imbedded in recipes, or straight out of a spoon, the creamy delight never fails to leave you in bliss.

A Peanut Lover? Check These Out!

If you are a peanut lover, then I have the perfect recipes to get your taste buds tingling! Starting off with an amazing no bake dessert, the Chocolate Peanut Butter Trifle is an irresistible treat with a fun tweak on a classic. The second item on the list is a holiday must! If you haven’t finalized your holiday menu yet, then make sure you include some Peanut Butter Chocolate Chippers! It is a perfect cookie recipe for Santa, and family favorite during those cozy gatherings. Since we are all about team Christmas cookies, the holiday wouldn’t be the same without a batch of the classic Peanut Butter Cookies! Finally, if you are planning on enjoying a healthier snack, yet still indulge in the sweet and salty flavor mix, then I would definitely recommend trying the all-time favorite family snack, Ants on a Log!

And there you have it, a great variety of peanut butter infused recipes to tame those cravings!

A Perfect Holiday Treat!

The creamy Chocolate Peanut Butter Bundt Cake is a combination of chocolate cake mix, eggs, chocolate pudding mix, sour cream, vegetable oil, and peanut butter chips. — **Creamy Goodness!**

Frequently Asked Questions:

When should I remove my Bundt cake from the pan?

It is not wise to remove your Bundt cake from the pan while it is still hot. Allow your cake to cool completely before transferring it to a wire cooling rack.

How can I avoid my cake from sticking to the pan?

If you want your Bundt cake to turn out perfect, then make sure it doesn’t stick to the pan and ruin the picturesque presentation you are aiming for. For that reason, coat your pan with grease and flour.

What can I top my Chocolate Peanut Butter Bundt cake with?

If you want your Chocolate Peanut Butter Bundt cake to be a little extra, then top it off with some mini chocolate chips, crushed peanuts, or sprinkles. Make sure you add your topping right after you drizzle the glaze on. If the glaze cools down and sets, it won’t hold your topping in place!

Ingredients Needed:

Chocolate Peanut Butter Bundt Cake:

Yellow Cake Mix Box
Chocolate Pudding instant box (I love using Hershey’s)
Reese’s peanut butter chips
sour cream
oil
eggs

Peanut Butter Glaze:

sugar
milk
vanilla
peanut butter

Follow These Easy Steps:

Bake your Cake:

Preheat the oven to 350°F, and spray your Bundt cake pan with Bakers Joy cooking spray.
In a large bowl, combine the chocolate cake mix, eggs, chocolate pudding mix, sour cream, vegetable oil, and fold in peanut butter chips.
Pour the batter in the Bundt pan, and bake for 40 to 45 minutes.
Allow the cake to cool in the pan for 5 – 10 minutes before removing. Let cake cool completely before adding the peanut butter glaze.

Peanut Butter Glaze:

In a small bowl add confectioner sugar, milk, vanilla, and peanut butter and mix well.
Heat your mixture in the microwave, stirring every 15 to 20 seconds, until smooth and creamy.
Drizzle the peanut butter glaze over the cake.

Share It with a Peanut Butter Lover!

Other Recipes for You:

Be sure to follow me on my social media accounts for amazing recipes and entertaining content, don’t forget to share, mention, or tag me when you remake any of my recipes!