1 box chocolate cake mix (devil’s food or fudge preferred)

Ingredients called for on the cake mix box (usually eggs, oil, and water)

8 oz cream cheese, softened

1/2 cup creamy peanut butter

1/2 cup unsalted butter, melted

1/2 teaspoon vanilla extract

4 cups powdered sugar

1/2 cup semi-sweet chocolate chips

1/2 cup peanut butter chips (optional)

1 cup chopped Reese’s Peanut Butter Cups (about 12 mini cups)

1/4 cup chopped peanuts (optional)

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Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
Prepare the chocolate cake mix according to package instructions and pour into the prepared pan, spreading evenly.
In a large bowl, beat cream cheese, melted butter, peanut butter, and vanilla until smooth.
Gradually add powdered sugar, beating until light and fluffy.
Drop spoonfuls of the peanut butter cream cheese mixture over the cake batter without spreading.
Sprinkle chocolate chips, peanut butter chips, chopped Reese’s, and peanuts over the top.
Bake for 40–45 minutes, until the center is set and the top appears cracked (a clean toothpick test will not work for this cake).
Cool for at least 30 minutes before slicing. Serve warm or with vanilla ice cream.

This cake is meant to be gooey—do not overbake.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Can be frozen for up to 2 months; thaw before serving.
Swap candies or add Nutella for variation.
Full-fat cream cheese gives the best texture.