Mini Peanut Butter Chocolate Bundt Cake

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Let’s whip up a homemade version of the Peanut Butter Chocolate Nothing Bundt Cake! It’s super moist, bursting with flavor, and the frosting is downright irresistible. Get ready for a delightful sweet treat!

Making your own Nothing Bundt Cake at home is easier than you think. Rumor has it that the secret to their soft, moist cake is using boxed mix with a special twist: pudding mix. After putting these secrets to the test, I can confidently say that this recipe rivals the real deal. Here’s what you’ll need:

Mini Peanut Butter Chocolate Bundt Cake

Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Course Dessert
Servings 12


  • 1 box Devil’s Chocolate Food Cake Mix 13 oz
  • 1 box instant chocolate pudding mix 3.9 oz
  • 3/4 cup sour cream
  • 4 large eggs at room temperature
  • 1/4 cup heavy whipping cream
  • 1 teaspoon instant espresso powder optional
  • 1/2 cup whole milk or 2%
  • 1/2 cup vegetable oil
  • 1 1/3 cups peanut butter chips

For the cream cheese frosting:

  • 16 oz cream cheese at room temperature
  • 1/2 cup unsalted butter at room temperature
  • 3 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract


  • 1/2 cup creamy peanut butter


  • Preheat your oven to 325°F.
  • In a mixing bowl, combine the cake mix, pudding mix, sour cream, eggs, heavy cream, espresso powder (if using), milk, and vegetable oil. Mix until smooth, either by whisking or using a stand mixer with the paddle attachment.
  • Gently fold in the peanut butter chips using a rubber spatula.
  • Grease a mini bundt pan with butter and dust with flour to prevent sticking. Tap out any excess flour.
  • Fill each tin with batter, filling them about 2/3 of the way to the top.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cakes bake, prepare the frosting. Beat together the cream cheese, butter, powdered sugar, vanilla, and cream until smooth and creamy.
  • Once the cakes are done baking, let them cool for 15 minutes before removing them from the pan and allowing them to cool completely.
  • When the cakes are completely cooled, pipe peanut butter onto each cake, starting from the outside and working your way to the center.
  • Repeat the piping process with the cream cheese frosting.
  • Enjoy! Store any leftovers in the fridge for a chilled treat later on.

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