Reese’s Peanut Butter Cup Cake: Your Post-Halloween Sweet Salvation

The scent of crisp autumn air, the rustle of fallen leaves, and the sheer, unadulterated joy of a candy-filled pillowcase – these are the hallmarks of Halloween. But once the costumes are hung up and the last spooky decorations are packed away, a familiar dilemma often arises: what to do with that mountain of leftover candy? For me, it’s always been a bittersweet problem, a treasure trove of sugary delights that, left unchecked, can lead to a bit of a candy-induced stupor. This Reese’s Peanut Butter Cup Cake, however, has become my delicious answer, transforming those iconic chocolate and peanut butter cups into a decadent dessert that’s far more satisfying than a handful of wrappers.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Total Time: Approximately 1 hour 10 minutes (plus cooling time)
• Servings: 24
• Yield: 1 cake
• Dietary Type: Not specified

Ingredients

This cake is wonderfully straightforward, relying on readily available ingredients and, of course, the star of the show – those beloved Reese’s Peanut Butter Cups.

For the Cake

• 1 (18 1/4 ounce) box yellow cake mix (use your favorite brand)
• 3 eggs (or as called for by your cake mix instructions; typically 3 large eggs)
• 1/3 cup oil (or as called for by your cake mix instructions; vegetable, canola, or other neutral oil)
• 1 1/3 cups water (or as called for by your cake mix instructions)
• 1/4 cup water, extra (this is a key addition for moisture and richness!)
• 1 (3 1/2 ounce) package instant vanilla pudding mix, the small box (this is where the magic happens for an incredibly moist cake!)
• 10 Reese’s Peanut Butter Cups, broken into chunks (standard size, about 1.5 ounces each, chopped into manageable pieces)

For the Frosting

• 1 (1 lb) box powdered sugar (also known as confectioners’ sugar or icing sugar)
• 1 (8 ounce) package cream cheese, softened (full-fat is recommended for best flavor and texture)
• 1 (8 ounce) container Cool Whip, thawed (or any whipped topping of your choice)
• 1 cup Reese’s Pieces (for that colorful, candy crunch on top)

Equipment Needed

• Large mixing bowl(s) for cake batter
• Electric mixer (handheld or stand mixer) for creaming and mixing
• Measuring cups and spoons
• Spatula for scraping the bowl
• Cake pan(s) (refer to your cake mix box for recommended pan size; a 9×13 inch pan is common)
• Nonstick cooking spray or baking spray
• Wire cooling rack
• Medium bowl for frosting
• Whisk or spatula for mixing frosting

Instructions

This cake is designed to be as fuss-free as possible, perfect for a quick dessert fix after a busy Halloween.

1. Preheat Your Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures an even baking temperature from the moment your cake goes in.
2. Prepare Your Pan: Thoroughly spray the baking pan you plan to use with nonstick cooking spray. You’ll want to ensure a good, even coating to prevent any sticking. For a 9×13 inch pan, a good spray should suffice. If you prefer, you can also grease and flour your pan. Refer to your cake mix box for specific pan size recommendations and any additional preparation instructions.
3. Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, 3 eggs (or the amount specified on your cake mix box), 1/3 cup oil (or the amount specified on your cake mix box), and 1 1/3 cups water (or the amount specified on your cake mix box).
4. Add the Extra Moisture: Now, incorporate the 1/4 cup of extra water. This is a crucial step for adding extra moisture and a tender crumb.
5. Introduce the Pudding Power: Next, add the entire 3 1/2 ounce package of instant vanilla pudding mix to the cake batter. This ingredient works wonders to create a super moist and tender cake that’s surprisingly easy to achieve.
6. Beat Until Smooth: Using an electric mixer, beat the cake ingredients together. Mix according to the directions on your cake mix box, typically on medium speed for about 2 minutes, or until the batter is smooth and well combined. Be sure to scrape down the sides of the bowl occasionally to ensure everything is incorporated.
7. Fold in the Reese’s Chunks: Gently fold in the 10 chopped Reese’s Peanut Butter Cups into the cake batter. Be careful not to overmix at this stage; you want the chunks to remain relatively intact for pockets of delicious peanut butter and chocolate throughout the cake.
8. Bake the Cake: Pour the batter into your prepared baking pan and spread it evenly. Bake at 350 degrees Fahrenheit for 45-50 minutes. The baking time can vary depending on your oven and the size/type of pan you use.
9. Check for Doneness: To check if the cake is done, insert a toothpick or a thin knife into the center. It should come out clean or with just a few moist crumbs attached. If there is wet batter, continue baking for a few more minutes and check again.
10. Cool the Cake: Once baked, remove the cake from the oven and place the pan on a wire cooling rack. Allow the cake to cool completely in the pan. This is important; frosting a warm cake will cause the frosting to melt and slide off.
11. Prepare the Frosting: While the cake is cooling, prepare the frosting. In a separate medium bowl, combine the 1 lb box of powdered sugar, the 8 ounce package of softened cream cheese, and the 8 ounce container of thawed Cool Whip.
12. Whip the Frosting: Using a whisk or spatula, blend the frosting ingredients together until smooth and creamy. Ensure the cream cheese is fully incorporated and there are no lumps.
13. Frost the Cooled Cake: Once the cake is completely cool, spread the frosting evenly over the top.
14. Add the Reese’s Pieces Topping: Finally, sprinkle the 1 cup of Reese’s Pieces over the top of the frosted cake. Distribute them evenly for a beautiful and flavorful finish.

Expert Tips & Tricks

• Room Temperature is Key: Ensure your cream cheese is truly softened for the frosting. Leave it on the counter for about an hour or two before you plan to make it. This will prevent lumps and ensure a silky smooth frosting.
• Don’t Overmix: While it might be tempting to overmix the cake batter, stick to the recommended time on the cake mix box. Overmixing can develop the gluten too much, leading to a tougher cake.
• Candy Chunks: For larger pockets of peanut butter cup goodness, you can chop the Reese’s Peanut Butter Cups into larger chunks. For a more evenly distributed peanut butter flavor, chop them finer.
• Instant Pudding Magic: The instant pudding mix isn’t just for flavor; it adds a significant amount of moisture to the cake, making it incredibly tender and decadent. Don’t skip it!
• Cool Whip Substitute: If you don’t have Cool Whip on hand or prefer a different whipped topping, you can certainly use homemade whipped cream. Just be sure to whip it to stiff peaks and fold it gently into the cream cheese and powdered sugar mixture.

Serving & Storage Suggestions

This Reese’s Peanut Butter Cup Cake is best served at room temperature. It’s perfect for a crowd, a potluck, or simply to satisfy a serious sweet tooth. Cut it into squares for easy serving.

For storage, keep the cake covered tightly at room temperature for up to 2 days, provided your kitchen isn’t too warm. If you live in a warmer climate or plan to store it for longer, it’s best to refrigerate it. Place it in an airtight container or cover the pan tightly with plastic wrap and then foil. It will keep well in the refrigerator for up to 4-5 days. Allow it to come to room temperature for about 30 minutes before serving for the best texture and flavor. While you can freeze this cake, the texture of the frosting may change slightly upon thawing, so it’s generally best enjoyed fresh or refrigerated.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	326.9 kcal
Calories from Fat	127 kcal
Total Fat	14.2 g	21 %
Saturated Fat	6.3 g	31 %
Cholesterol	34.2 mg	11 %
Sodium	264.3 mg	11 %
Total Carbohydrate	47.7 g	15 %
Dietary Fiber	0.5 g	2 %
Sugars	39 g	156 %
Protein	3.5 g	7 %

(Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)

Variations & Substitutions

• Chocolate Lover’s Dream: Use a chocolate cake mix instead of yellow for an even richer chocolate-on-chocolate experience. You could also fold in some mini chocolate chips along with the peanut butter cups.
• Peanut Butter Cup Variety: Experiment with different Reese’s products! Reese’s miniatures, Reese’s Pieces, or even Reese’s Dark Chocolate Peanut Butter Cups can add a fun twist. Just be mindful of the candy’s size and shape when chopping.
• Cream Cheese Frosting Base: If you’re a true cream cheese frosting devotee, you can certainly adjust the frosting recipe to include more cream cheese and less Cool Whip, adding more powdered sugar as needed to reach your desired consistency.
• Gluten-Free Adaptation: Look for a gluten-free yellow cake mix and gluten-free instant vanilla pudding mix to adapt this recipe for those with gluten sensitivities.

FAQs

Q: Can I use homemade frosting instead of the cream cheese and Cool Whip mixture?
A: Absolutely! A classic buttercream or even a chocolate ganache would be delicious. Just ensure the cake is completely cool before frosting.

Q: How do I make sure the peanut butter cups don’t sink to the bottom of the cake?
A: Chopping the peanut butter cups into manageable chunks (about 1/2 to 3/4 inch pieces) and gently folding them into the batter, rather than overmixing, usually helps prevent them from sinking completely. A slightly thicker batter from the pudding mix also aids in suspension.

Q: My cake seems a bit dry. What could have gone wrong?
A: Ensure you used the extra 1/4 cup of water as directed and that you didn’t overbake the cake. The instant pudding mix is crucial for moisture, so double-check that it was included and that the cake was baked only until a toothpick comes out clean.

Q: Can I make this cake ahead of time?
A: Yes, you can bake and cool the cake a day in advance. Store it unfrosted at room temperature or in the refrigerator. Prepare the frosting just before you plan to frost and decorate the cake for the best results.

Q: What kind of pan is best for this recipe?
A: A 9×13 inch baking pan is ideal for this recipe as it provides ample surface area for even baking and is perfect for feeding a crowd. You could also divide the batter between two 8 or 9-inch round cake pans for a layer cake, adjusting the baking time as needed.

A Sweet Finale

There you have it – a simple yet spectacular way to banish that lingering Halloween candy stash into pure, unadulterated dessert bliss. This Reese’s Peanut Butter Cup Cake is more than just a cake; it’s a testament to the power of creative repurposing and the enduring magic of a classic flavor combination. It’s the perfect way to extend the joy of the season, a crowd-pleasing centerpiece that will disappear faster than the candy disappeared on Halloween night. So, gather your candy, preheat that oven, and get ready to bake up some happiness!