Peanut Butter Cup Punch Bowl Cake

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 box
(15.25 oz)

Yellow Cake Mix

3

Eggs

2

Eggs , separated

yolks only

120 mL

Peanut Butter Coffee Creamer

80 mL

Vegetable Oil

165 g

Powdered Confectioners Sugar

240 g

Butter , melted

455 g

Whipped Topping

12

Reese's Peanut Butter Cups

Cooking Instructions

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Step 1

Prepare cake mix using Yellow Cake Mix (1 box) , Vegetable Oil (80 mL) , Eggs (3) , and Peanut Butter Coffee Creamer (120 mL) .

Step 2

Bake according to package time and cool completely. Crumble the cooled cake using a box grater.

Step 3

In a large bowl, beat the Powdered Confectioners Sugar (165 g) and Eggs (2) together until smooth. Slowly drizzle in the Butter (240 g) while beating on high speed.

Step 4

Fold in Whipped Topping (455 g) by hand until combined.

Step 5

Chop Reese's Peanut Butter Cups (8) into small pieces.

Step 6

In a large clear punch bowl or trifle dish, assemble the punch bowl cake in layers. Start with a layer of cake crumbs, then top with the whipped cream mixture, and a layer of crumbled peanut butter cups.

Step 7

Repeat the layers, ending with a topping of whipped mixture and peanut butter cups. Press Reese's Peanut Butter Cups (4) into the top for garnish.

Step 8

Cover and refrigerate overnight. Enjoy!