July 6, 2026
URL: https://www.bakingwithdolly.com/recipes/cakes-cupcakes/chocolate-peanut-butter-bundt-cake-10507
- Prep time 40 minutes
- Total time 240 minutes
- Servings 16
Ingredients
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PAM® Baking Spray
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1 pkg (8 oz each) cream cheese, softened
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2 tablespoons granulated sugar
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1/3 cup creamy peanut butter
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5 eggs, divided use
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1 pkg (15.25 oz each) Duncan Hines® Dolly Parton’s Chocolate Cake Mix
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1 cup water
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6 tablespoons butter
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2 tablespoons vegetable oil
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1 container (16 oz each) Duncan Hines® Dolly Parton's Chocolate Frosting
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1-1/2 cups mini chocolate-covered peanut butter cups
Nutrition Information
465 calories, 55g carbs
Directions
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Step one
Preheat oven to 350°F. Spray Bundt pan with baking spray.
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Step two
Blend cream cheese and sugar in a medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Reduce speed to low and pour in peanut butter and 1 egg. Blend just until smooth.
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Step three
In a separate large bowl, whisk cake mix, 4 eggs, water, melted butter, and vegetable oil together until well blended, about a minute. Pour cake batter into pan. Dollop peanut butter filling over cake. Peanut butter filling will sink as cake bakes.
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Step four
Bake 36 to 40 minutes, until toothpick inserted about 1/2-inch into the center of cake comes out clean. Cool on wire rack 15 minutes. Remove from pan and cool completely.
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Step five
Scoop buttercream frosting into a medium microwave-safe bowl. Microwave on high 20 seconds. Stir and continue microwaving in 10-second increments until frosting is fluid, about the consistency of corn syrup, stirring between each.
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Step six
Place a baking sheet or sheet of parchment under the cake on the rack to catch drips. Slowly pour buttercream over cooled cake. The slower you go, the more frosting will be able to cling to the cake. Decorate your chocolate peanut butter Bundt cake with peanut butter cups and let stand until frosting is slightly set. Move to a serving plate, slice, and serve!
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