Do you have Reese’s lovers at your house, too? My husband is a die hard Reese’s Lover and I dreamed up this cake for his birthday. It’s a vanilla cake with chocolate frosting, peanut butter drizzle, topped with Reese’s Pieces- DELICIOUS! This is also a really great way to use up that leftover Halloween candy!

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Vanilla Bundt Cake Topped with Reese’s Pieces & Chocolate Frosting

Ingredients for Bundt cake:

1 box white cake mix

1 small box instant vanilla pudding

4 eggs

1 cup vegetable or canola oil

1/2 cup milk

1/2 cup sour cream

1/2 cup Plain Greek Yogurt

1 tsp vanilla extract

3/4 cup white chocolate chips

butter for greasing pan

flour for dusting pan (a tablespoon or so)

Reese’s pieces

peanut butter (warm 1/3 cup peanut butter to drizzle)

chocolate frosting (recipe below)

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Directions:

Preheat oven to 350 degrees. Grease up the bundt pan with butter. Shake flour around to coat the butter. If you have extra flour after shaking around, dump it out.

Mix together 4 eggs, 1/2 cup sour cream, 1/2 cup yogurt, 1 cup oil, 1/2 cup milk, and 1 tsp vanilla until smooth. Then mix in cake mix and pudding mix. Scrape the sides of the bowl and beat for 2 minutes on med high. Add in the 3/4 cup white chocolate chips, stir together.

Pour batter into the bundt pan and bake for 45-50 minutes (it took mine closer to 50), until tooth pick or cake tester comes out with moist crumbs- not completely dry.

While your bundt is in the oven, start working on your frosting and white chocolate dipped strawberries (recipes below).

Pull your bundt out of the oven when it's ready, and let it cool for about 3-5 minutes. Dump it out of the bundt pan onto a cooling rack. Let it cool.

Grab a frosting bag with a medium to wide tip and fill most of the bag with chocolate frosting. Twist the back of the bag to keep frosting from shooting out the wrong end.

Using a back and forth motion, pipe the frosting in a zig-zag circle around the top of the cake. (For an example of how we pipe frosting, check out this video of our Coconut Berry Bundt Cake we made for 4th of July).

Then warm 1/3 cup cup peanut butter in the microwave for about 20 seconds. Drizzle over chocolate frosting. Top with Reeses Pieces. Serve and enjoy!!!

Marlean’s Chocolate Frosting

Ingredients:

2 lb bag of powdered sugar

1/2 cup butter

1/3 cup milk

1/4 cup cocoa

1 tsp vanilla

Directions:

Heat 1/2 cup butter, 1/3 cup milk and 1.4 cup cocoa in a small sauce pan on the stove until butter is melted. This will bloom your cocoa powder to give a more intense chocolately taste. Add in 1 tsp vanilla, stir.

Pour mixture into a mixing bowl and slowly add powdered sugar, whipping together to desired consistency. Put in the refrigerator until you are ready to frost the cake.