Reese Pumpkin Bundt Cake

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

laura

Want a dessert that brings you back to your childhood? Try fluffy Reese Pumpkin Bundt Cake has chunks of your favorite candy, fall spices and is topped with a rich chocolate ganache.

Print Recipe Pin Recipe

Course Cakes

Cuisine American

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!

Keyword Reese Pumpkin Bundt Cake