Chocolate Peanut Butter Bundt Cake

Recipe by Parsley
READY IN: 1hr 5mins


  • 1
    (18 ounce) devil's food cake mix
  • 1
    (16 ounce) carton sour cream, NOT fat free
  • 10
    miniature peanut butter cups, unwrapped and each cut in half
  • 12
    cup semi-sweet chocolate chips


  • 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.
  • IGNORE the cake mix package directions.
  • In a large bowl, beat together the cake mix, sour cream and eggs until smooth.
  • Pour HALF of this batter into the prepared Bundt cake pan.
  • Evenly spread out the 12 halved pieces of mini peanut butter cups over the batter.
  • Evenly top with remaining batter.
  • Bake at 350 for about 50-60 minutes (or 325 for dark pans) or until toothpick tests done.
  • Allow to cool for 10 minutes and turn upside down to release the cake. Cool completely.
  • 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.
  • 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.*****.