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This Chocolate Brownie Bundt is amazing!  Chocolate cake mix and brownie mix come together to make the richest chocolate cake you've ever had!  Then add in a peanut butter cheesecake filling and it is heavenly!  I drizzle this with ganache and peanut butter drizzle and plenty of peanut butter cups.  This one is sure to impress.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Cake
Cuisine: American
Servings: 16 servings
Calories: 598kcal


  • 15 oz chocolate cake mix
  • 18 oz brownie mix
  • 4 eggs
  • 1 ¼ cups water
  • 1 cup oil
  • 8 oz cream cheese softened
  • cup sugar
  • 1 egg
  • ¼ cup peanut butter
  • ½ cup semi sweet chocolate chips
  • ½ cup heavy whipping cream
  • ½ cup peanut butter for garnish
  • Mini peanut butter cups for garnish


  • Preheat oven to 350 degrees. Grease a 10 cup bundt pan.
  • In a large mixing bowl combine the cake mix, brownie mix, egg, water and oil.  Check what ingredients your particular mixes call for as it might be a little different than what I listed.  Just make sure to add the listed ingredients for both mixes that they call for on the back of the box.
  • Pour half of the batter into the prepared bundt pan.
  • In a medium mixing bowl combine the cream cheese, sugar, egg and peanut butter. Whisk until smooth.
  • Drop spoonfuls of the peanut butter mixture on top of the bottom layer of batter.
  • Top the peanut butter mixture with the rest of the batter.
  • Transfer your bundt pan to a baking sheet and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Do not skip placing your bundt on a baking sheet before baking, overflow can happen through the middle hole sometimes, so it is better safe than sorry.
  • Cool the cake for 10 minutes before inverting onto a wire rack to cool completely.
  • Once cool heat up the heavy whipping cream in the microwave for 45 seconds. You want the cream hot, so add another 30 seconds if you need to. Add the chocolate chips put a plate on top of the bowl. Let sit for 5 minutes. Gently whisk the chocolate and cream together until melted and shiny. Drizzle the chocolate ganache all over the top of the cake.
  • In a small microwave safe bowl melt your peanut butter for 20 seconds. Drizzle the peanut butter over the top of the cake. Top with chopped or whole mini reeses cups. Enjoy!


Serving: 1serving | Calories: 598kcal | Carbohydrates: 56g | Protein: 9g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 437mg | Potassium: 234mg | Fiber: 2g | Sugar: 35g | Vitamin A: 378IU | Vitamin C: 0.04mg | Calcium: 77mg | Iron: 3mg