Reese’s Peanut Butter Bundt Cake

Reese’s Peanut Butter Bundt Cake

Cake

1 Duncan Hines yellow or white cake mix


1 cup sour cream (full-fat)

3 eggs


1/4 cup vegetable oil


3/4 cup creamy peanut butter

1 teaspoon vanilla


36 unwrapped cut into quarters mini Reese’s Peanut Butter Cups, divided

Peanut Butter glaze:

1/4 cup creamy peanut butter


2 Tablespoons real butter, softened


1 cups powdered sugar


1 teaspoon vanilla


1-2 tablespoons (or more) of milk

 Chocolate Glaze:

2 Tablespoons melted butter (not margarine)


1 1/2 tablespoons unsweetened cocoa powder


1 ¼ cups powdered sugar


1-2 tablespoons milk


1/2 teaspoon vanilla extract

Preheat oven to 350. Spray a bundt pan with cooking spray and lightly flour, set aside.

In a large bowl, combine all the cupcake ingredients except for the peanut butter cups with an electric mixer on medium-low speed for 30 seconds, scraping the bowl frequently. Turn the speed to high and beat for another 3 minutes.

Fill bundt pan with 1/3 batter. Evenly sprinkle 24 unwrapped Reese’s Peanut Butter Cup (cut into quarters) over the batter in bundt pan.  Make sure none of the butter cups touch side of pan.  

Then evenly spread remaining batter over cups.  Make sure the Peanut Butter Cups are covered. 

Bake for 50-55 minutes or until it doesn’t jiggle in the middle when pulling out oven rack.  Remove from the oven and allow to cool for 10 minutes then.  Loosen sides.  I shake the pan until the sides come loose or you can use a butter knife to loosen sides.  Invert on a cooling rack.  Leave lid over it for 5 minutes.  Remove lid and let cool completely.

While the cake is cooling, prepare the glazes.

For both glazes, just combine all the ingredients for each one and whip until light and fluffy, adding additional milk as needed. Set aside.

Glaze with peanut butter glaze first. 

When ready to glaze, microwave frosting for 15-20 seconds. Don’t let it get to liquidity, if it does let cool a while.  Should be same consistency as pudding.  Pour over top of bundt.  Pour over highest point and let slowly slide down bundt cake. Use back of spoon if you need to spread.  Let cool completely before glazing with chocolate glaze.  Wait 5 minutes then place the 12 quartered mini reese’s cups on top of cake.  Press them lightly in cake so they stay.

*Can be made into cup cakes. Don't microwave glaze keep as frosting.  Use reese's mini's in the bag.  for top of cupcakes.