Ingredients

The following ingredients have 4 Servings
  • 1 box yellow or white cake mix
  • 3 eggs
  • 1/2 cup International Delight® REESE’S® Peanut Butter Cup coffee creamer
  • 1/3 cup vegetable oil
  • 1 1/2 cups powdered sugar
  • 2 egg yolks
  • 1 cup butter (melted)
  • 16 ounces whipped topping
  • 12 peanut butter cups (divided)

Instruction

  • Prepare cake mix using the box mix, oil, water, coffee creamer and 3 eggs.
  • Bake according to package time and cool completely. Crumble the cooled cake using a box grater.
  • In a large bowl, beat the powdered sugar and egg yolks together until smooth. Slowly drizzle in the warm melted butter while beating on high speed.
  • Fold in the tub of whipped topping by hand until combined.
  • Chop 8 of the peanut butter cups into small pieces. Reserve one peanut butter cup to place on top.
  • In a large clear punch bowl or trifle dish, assemble the punch bowl cake in layers. Start with a layer of cake crumbs, then top with the whipped cream mixture, and a layer of crumbled peanut butter cups.
  • Repeat the layers, ending with a topping of whipped mixture and peanut butter cups. Press the remaining peanut butter cup into the top for garnish.
  • Cover and refrigerate overnight.