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Chocolate Peanut Butter Bundt

Pudding mix stirred into the batter is the easy secret to this moist and fudgy delight.

Serving Size:


Active Time:

30 min.

Total Time:

2 hrs., 30 min.


  • ¼ cup unsweetened cocoa powder
  • 1 (15.25 oz.) pkg. devil’s food cake mix
  • 1 (3.9 oz.) pkg. chocolate instant pudding mix
  • 1 cup oil
  • 3 eggs
  • 1 cup + 1½ Tbs. creamy peanut butter
  • 1½ cups mini semisweet chocolate chips
  • 1½ cup confectioners’ sugar
  • 2-3 Tbs. milk
  • Orange concentrated food coloring
  • 2 (4 oz.) pkgs. Reese’s Pieces


  1. Heat oven to 375°F. Coat 12-cup Bundt pan with cooking spray and dust with cocoa powder; shake out excess.
  2. In large bowl, whisk cake mix, pudding mix, oil, eggs, 1 cup peanut butter and 1½ cups water until smooth. Stir in chocolate chips and pour into pan. Bake until toothpick inserted in center comes out clean, 50-55 min. Transfer to rack; cool in pan 15-20 min. Remove cake from pan. Cool completely.
  3. Transfer cake to serving plate. In bowl, whisk together confectioners’ sugar, remaining peanut butter, ¼ tsp. salt and 2 Tbs. milk until smooth, adding additional milk 1 tsp. at a time until pourable. Tint orange with food coloring. Pour over cake letting some drip down side; fill center with candy before serving.

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