It is Bundt Cake season! We have a moist and flavorful cake that will bring you back to your childhood.
A fluffy cake baked with chunks Reese’s Peanut Butter Cups and Pumpkin Pie Spice. This Reese Pumpkin Bundt Cake is a chocolate lover’s dream.
Makes 1 7in round bundt cake
Ingredients:
2 C flour
1 tbsp Pumpkin pie spice
1 tsp Baking soda
1 C unsalted butter, softened
1 ¼ C sugar
1 large egg
2 tsp pure vanilla extract
1 C pure pumpkin puree
2 – 6 packs of Reese Peanut Butter Cups, chopped (About 2 ½ C)
Chocolate Ganache
1 C Semi sweet chocolate chips
½ C heavy whipping cream
Remaining chopped Resse for topping
Instructions:
Step 1: Spray the instant pot bundt cake with pam baking spray and set aside
Step 2: Using a small mixing bowl, whisk together the flour pumpkin pie spice and baking soda until combined
Step 3: Using a larger mixing bowl, beat together the butter and sugar until light and fluffy
Step 4: Beat in the egg and vanilla until combined
Step 5: Beat in the pumpkin puree until smooth and combined
Step 6: Gradually beat in the dry ingredients until combined
Step 7: Fold in 1 ¼ C of the chopped Reese’s Scoop batter into the bundt pan
Step 8: Place a paper towel over the top of the bundt pan
Step 9: Place a piece of foil over the paper towel and wrap the foil around the paper towel and pan
Step 10: Pour 1 ½ C of water into the instant pot
Step 11: Place the bundt cake onto the trivet and place the trivet into the pot
Step 12: Lock the lid in place and close the pressure release valve
Step 13: Set the timer on manual, high pressure for 20 minutes
Step 14: Allow the instant pot to naturally release for 10 minutes
Step 15: Release the pressure and open the lid
Step 16: Carefully remove from the trivet and place onto the counter to cool completely
Step 17: Using a small pot, heat up the heavy whipping cream until slightly boiling
Step 18: Pour chocolate chips into a heat safe bowl
Step 19: Pour heavy whipping cream over the chocolate chips and whisk until smooth
Step 20: Pour the ganache over the cake and let sit for a few minutes
Step 21: Sprinkle chopped Reese all over the top
Step 22: Allow ganache to set before cutting and enjoying!
Top with smooth chocolate ganache to offset the pumpkin spice-infused throughout the Reese Pumpkin Bundt Cake.
Serve with your favorite holiday beverage and let the dessert do the talking.
Who could resist a nostalgic dessert filled with your favorite candy from their childhood wrapped into one delicious adult dessert? Make this Reese Pumpkin Bundt Cake for your next gathering and watch how quickly it disappears.
Reese Pumpkin Bundt Cake
Ingredients
- 2 C flour
- 1 tbsp Pumpkin pie spice
- 1 tsp Baking soda
- 1 C unsalted butter softened
- 1 ¼ C sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 C pure pumpkin puree
- 2 - 6 packs of Reese Peanut Butter Cups chopped (About 2 ½ C)
Chocolate Ganache
- 1 C Semi sweet chocolate chips
- ½ C heavy whipping cream
- Remaining chopped Resse for topping
Instructions
- Spray the instant pot bundt cake with pam baking spray and set aside
- Using a small mixing bowl, whisk together the flour pumpkin pie spice and baking soda until combined
- Using a larger mixing bowl, beat together the butter and sugar until light and fluffy
- Beat in the egg and vanilla until combined
- Beat in the pumpkin puree until smooth and combined
- Gradually beat in the dry ingredients until combined
- Fold in 1 ¼ C of the chopped Reese’s Scoop batter into the bundt pan
- Place a paper towel over the top of the bundt pan
- Place a piece of foil over the paper towel and wrap the foil around the paper towel and pan
- Pour 1 ½ C of water into the instant pot
- Place the bundt cake onto the trivet and place the trivet into the pot
- Lock the lid in place and close the pressure release valve
- Set the timer on manual, high pressure for 20 minutes
- Allow the instant pot to naturally release for 10 minutes
- Release the pressure and open the lid
- Carefully remove from the trivet and place onto the counter to cool completely
- Using a small pot, heat up the heavy whipping cream until slightly boiling
- Pour chocolate chips into a heat safe bowl
- Pour heavy whipping cream over the chocolate chips and whisk until smooth
- Pour the ganache over the cake and let sit for a few minutes
- Sprinkle chopped Reese all over the top
- Allow ganache to set before cutting and enjoying!
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