Irresistible Reese’s Peanut Butter Pound Cake: Better Than Takeout
This Irresistible Reese’s Peanut Butter Pound Cake is the best way to satisfy your cravings. After making it dozens of times, I’ve discovered the trick to keeping it moist and delicious every time. The crispy edges and melty Reese’s cups inside make it a family favorite. If you love recipes like this, you’ll also enjoy Pepper Panzanella with Burrata & Olives and Crispy Smashed Potatoes with Smoked Salmon & Cucumbers.
Why This Irresistible Reese’s Peanut Butter Pound Cake: Better Than Takeout Is Pure Comfort
- Crispy edges with a gooey center
- Easy to make with simple ingredients
- Better than takeout and perfect for any occasion
- Great for satisfying peanut butter cravings
What You'll Need for Irresistible Reese’s Peanut Butter Pound Cake: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 box yellow cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup creamy peanut butter
- 1 cup Reese’s Pieces
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: Powdered sugar for dusting
- Optional: Chocolate syrup for drizzling
📝 Ingredient Notes
- cake mix: Ensure it’s a standard size box.
🛒 Tools & Equipment I Recommend
- KitchenAid Mixer — Ensures even mixing and saves time → See on Amazon
- Non-stick Bundt Pan — Prevents sticking and makes cleanup easy → See on Amazon
How to Make Irresistible Reese’s Peanut Butter Pound Cake: Better Than Takeout
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- Step 2: In a large bowl, combine cake mix, eggs, oil, water, peanut butter, vanilla, and salt. Mix until smooth.
- Step 3: Fold in Reese’s Pieces. Pour batter into prepared pan.
- Step 4: Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Cook's Tips for Perfect Irresistible Reese’s Peanut Butter Pound Cake: Better Than Takeout
- Common mistake and fix: Don’t overmix the batter to prevent a dense cake. Mix until just combined.
- Tip: For a fun twist, try adding a cup of chopped Reese’s cups instead of Reese’s Pieces.
- Tip: To make ahead, prepare the batter and refrigerate overnight. Bake as directed the next day.
Storing & Reheating Irresistible Reese’s Peanut Butter Pound Cake: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Prepare the batter up to 1 day ahead. Store in the fridge until ready to bake.
Freezing Irresistible Reese’s Peanut Butter Pound Cake: Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F (175°C) for 5-10 minutes. Microwave: Reheat in the microwave for 15-20 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a gluten-free version, use a gluten-free cake mix.
- Best substitution: Substitute Reese’s Pieces with M&Ms or chocolate chips for a different flavor.
- Make-ahead: Bake and cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Scaling: This recipe can be doubled and baked in a 12-cup Bundt pan for a larger cake.
- Troubleshooting: If the cake is dry, it may have been overbaked. To prevent this, start checking for doneness at the minimum baking time.
Want to level up this recipe?
Silicone Spatula — Helps scrape every last bit of batter from the bowl → Check price on Amazon
Irresistible Reese’s Peanut Butter Pound Cake: Better Than Takeout
Ingredients
Main Ingredients
- 1 box yellow cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup creamy peanut butter
- 1 cup Reese’s Pieces
Seasonings
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Optional Toppings
- Powdered sugar for dusting
- Chocolate syrup for drizzling
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- Step 2: In a large bowl, combine cake mix, eggs, oil, water, peanut butter, vanilla, and salt. Mix until smooth.
- Step 3: Fold in Reese’s Pieces. Pour batter into prepared pan.
- Step 4: Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Chef tip: For a gluten-free version, use a gluten-free cake mix.
- Best substitution: Substitute Reese’s Pieces with M&Ms or chocolate chips for a different flavor.
- Make-ahead: Bake and cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Scaling: This recipe can be doubled and baked in a 12-cup Bundt pan for a larger cake.
- Troubleshooting: If the cake is dry, it may have been overbaked. To prevent this, start checking for doneness at the minimum baking time.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat slices in the oven at 350°F (175°C) for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 15-20 seconds, but be careful not to overheat.
- Make ahead: Prepare the batter up to 1 day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 350
- Protein: 7g
- Fat: 15g
- Carbs: 45g
- Fiber: 1g
- Sugar: 25g
- Sodium: 350mg
- Cholesterol: 65mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Irresistible Reese’s Peanut Butter Pound Cake: Better Than Takeout FAQs
Yes, prepare the batter and refrigerate overnight. Bake as directed the next day.
It may have been overbaked. Start checking for doneness at the minimum baking time to prevent this.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer. It requires oven baking.
You can use M&Ms or chocolate chips as a substitute for Reese’s Pieces.
A Warm Final Note
I can’t wait for you to try Irresistible Reese’s Peanut Butter Pound Cake: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
