This Panda Peanut Butter Cup Cake made with White Chocolate Reese’s Peanut Butter Cups is A.MAZ.ING. The fluffy filling full of chopped mini peanut butter cups, peanut butter, cream cheese and whipping cream layered between dark chocolate fudge cake is in a word: Pandalicous.
My sons’ friend Jake is family. In fact, if you follow me on Facebook (and you should!) you’ll see that sometimes I post cute puppy videos. Jake will tag me in those cute videos and then after I squeal because of all the cuteness, I share them with all of you!
So when I asked him what kind of cake he wanted for his birthday, he said, “A Reese’s Cake”.
But I had to make it cute.
When Jake was little I nicknamed him panda. And now that he is a full-grown panda, he has embraced his nickname. So the seeing the White Chocolate Reese’s Peanut Butter Cups at the grocery store, panda inspiration hit me!
WATCH THE VIDEO BELOW FOR STEP-BY-STEP INSTRUCTIONS
MY AMAZON PICKS:
You will need:
- 1 box Duncan Hines Classic Dark Chocolate Fudge Cake Mix (plus eggs, oil & water to make cake)
- 3/4 cup chopped Reese’s Peanut Butter Cups
- 8 oz. cream cheese
- 1- (14 oz.) can sweetened condensed milk
- 1 cup creamy peanut butter
- 12 oz. Cool Whip
- Wilton green fondant
- Wilton Leaf Icing Decorations
- 2- (13.5 oz.) cans Pepperidge Farms Pirouette Cookies
- Bake cake in 2 – 9″ round cake pans according to package instructions. Let cool completely.
2. Beat softened cream cheese & sweetened condensed milk together with mixer.
3. Add peanut butter and mix until thoroughly combined.
4. Fold in about 6 or 7 ounces of Cool Whip.
5. Spread peanut butter filling mixture on top of bottom cake layer.
6. Generously sprinkle chopped Reese’s Peanut Butter Cups on top.
7. Spread another layer of peanut butter filling mixture.
8. Place top layer of cake on top.
9. Frost the entire cake with the peanut butter filling mixture (you’ll probably have leftovers – save this for later.*
10. Spread the remaining Cool Whip on the top of the cake only (you’ll definitely have leftovers of this too so indulge and eat it)
11. Cut Pirouette Cookies in different lengths. Place around the cake.
12. Refrigerate cake.
13. Roll green fondant in long rope.
14. Cut fondant in various lengths and make indentations with a toothpick to make it look like bamboo.
15.Dry fondant completely. (I dried mine overnight).
16. Decorate top of cake with Panda Peanut Butter Cups, fondant bamboo and leaf icing decorations.
*With leftover peanut butter filling mixture, spread in between a Rice Krispie Treat sliced in half horizontally to make a sandwich. Wrap in plastic wrap and then wrap in foil. Freeze. Makes an awesome ice cream sandwich!
**Get instructions for the Panda Peanut Butter Cups here.
Super yummy, rich & creamy, Jake loved it so I can honestly say, it’s PANDA APPROVED!
- 1 box Duncan Hines Classic Dark Chocolate Fudge Cake Mix (plus eggs, oil & water to make cake)
- 1 box Duncan Hines Classic Dark Chocolate Fudge Cake Mix (plus eggs, oil & water to make cake)
- ¾ cup chopped Reese's Peanut Butter Cups
- ¾ cup chopped Reese's Peanut Butter Cups
- 8 oz. cream cheese
- 8 oz. cream cheese
- 1- (14 oz.) can sweetened condensed milk
- 1- (14 oz.) can sweetened condensed milk
- 1 cup creamy peanut butter
- 1 cup creamy peanut butter
- 12 oz. Cool Whip
- 12 oz. Cool Whip
- Wilton green fondant
- Wilton green fondant
- Wilton Leaf Icing Decorations
- Wilton Leaf Icing Decorations
- 2- (13.5 oz.) cans Pepperidge Farms Pirouette Cookies
- Bake cake in 2 - 9" round cake pans according to package instructions. Let cool completely.
- Beat softened cream cheese & sweetened condensed milk together with mixer.
- Add peanut butter and mix until thoroughly combined.
- Fold in about 6 or 7 ounces of Cool Whip.
- Spread peanut butter filling mixture on top of bottom cake layer.
- Generously sprinkle chopped Reese's Peanut Butter Cups on top.
- Spread another layer of peanut butter filling mixture.
- Place top layer of cake on top.
- Frost the entire cake with the peanut butter filling mixture (you'll probably have leftovers - save this for later.*
- Spread the remaining Cool Whip on the top of the cake only (you'll definitely have leftovers of this too so indulge and eat it)
- Cut Pirouette Cookies in different lengths. Place around the cake.
- Refrigerate cake.
- Roll green fondant in long rope.
- Cut fondant in various lengths and make indentations with a toothpick to make it look like bamboo.
- Dry fondant completely. (I dried mine overnight).
- Decorate top of cake with Panda Peanut Butter Cups, fondant bamboo and leaf icing decorations.
- *With leftover peanut butter filling mixture, spread in between a Rice Krispie Treat sliced in half horizontally to make a sandwich. Wrap in plastic wrap and then wrap in foil. Freeze. Makes an awesome ice cream sandwich!
Make sure you check out how to make my PANDA PEANUT BUTTER CUPS! For instructions click here.
For more ideas for your parties and holidays, please visit Party Pinching’s Best Fruit & Veggie Tray Ideas Roundup
