Chocolate Peanut Butter Bundt Cake


  • 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
  • 1⁄2 cup semi-sweet chocolate chips
  • 1⁄2 cup creamy peanut butter


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.

*****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.*****.