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Methods :
Preheat oven 350° also greased tube pan with cook spray. In bowl, mixing cake mix, instant pudding, eggs, water / butter.
Beating with hand blender to smooth & well combined . Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 45 minutes.
Letting cake cool in the pan for 10 min, then invert to a cooling rack to cool. When the cake is cool, carefully return it to the Bundt pan. Using a teaspoon or melon baller, poke 6-8 large holes around the bottom of the cake, being careful not to cut the top of the cake.
Prepare the filling: Using a hand mixer, mix the butter and peanut butter together until combined. Add powdered sugar and heavy cream, then beat over medium heat until fluffy. Transfer the filling to a large piping bag.
Pipe the filling into the holes in the bottom of the cake, then gently invert the cake onto a serving platter.
Drizzle with chocolate and peanut butter, top with Reese’s.
Enjoy !
