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.
