You are going to love this super-sweet Peanut Butter Cup Punch Bowl Cake. Moist layers of cake, whipped filling, and delicious peanut butter cups make this an indulgent dessert everyone will go crazy for. Best enjoyed with a hot cup of coffee.
Total Time
1hr
4.7
3 Ratings
Author: Buy This Cook That
Servings:
12
Ingredients
•
1
box
(15.25 oz)
Yellow Cake Mix
•
3
Eggland's Best Classic Eggs
•
2
Eggland's Best Classic Eggs
, separated
•
1/2
cup
Peanut Butter Coffee Creamer
•
1/3
cup
Vegetable Oil
•
1 1/2
cups
Powdered Confectioners Sugar
•
1
cup
Butter
, melted
•
7 1/2
cups
Whipped Topping
•
12
Reese's Peanut Butter Cups
Cooking Instructions
1.
Prepare cake mix using Yellow Cake Mix (1 box), Vegetable Oil (1/3 cup), Eggland's Best Classic Eggs (3), and Peanut Butter Coffee Creamer (1/2 cup).
2.
Bake according to package time and cool completely. Crumble the cooled cake using a box grater.
3.
In a large bowl, beat the Powdered Confectioners Sugar (1 1/2 cups) and Eggland's Best Classic Eggs (2) together until smooth. Slowly drizzle in the Butter (1 cup) while beating on high speed.
4.
Fold in Whipped Topping (7 1/2 cups) by hand until combined.
5.
Chop Reese's Peanut Butter Cups (8) into small pieces.
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.
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.
8.
Cover and refrigerate overnight. Enjoy!
Nutrition Per Serving
CALORIES
387
FAT
30.8 g
PROTEIN
0.2 g
CARBS
24.6 g
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