Instructions

• Step 1: Preheat Your Oven - Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.
• Step 2: Prepare the Pan - Grease your pound cake pan with non-stick spray or butter and flour it lightly. This step is crucial to prevent sticking.
• Step 3: Combine Wet Ingredients - In a large mixing bowl, combine the yellow cake mix, Almond Breeze Almondmilk Cashewmilk Blend, 1 cup of creamy peanut butter, eggs, and vanilla extract. Using an electric mixer, beat on medium speed until the mixture is well combined and smooth, about 2 minutes.
• Step 4: Fold in the Chocolate Chips - Gently fold in the Reeses peanut butter chips, mini semi-sweet chocolate chips, and chopped miniature Reeses peanut butter cups using a spatula. Make sure they are evenly distributed throughout the batter.
• Step 5: Pour Batter into the Pan - Pour the batter into the prepared pound cake pan, smoothing the top with the spatula.
• Step 6: Bake - Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too much, you can tent it with aluminum foil during the last 15 minutes of baking.
• Step 7: Cool the Cake - Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully invert it onto a cooling rack to cool completely.
• Step 8: Prepare the Chocolate Glaze - While the cake cools, melt 6 tablespoons of creamy peanut butter and 1½ cups of semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until completely melted and smooth.
• Step 9: Drizzle the Glaze - Once the cake is completely cool, drizzle the chocolate glaze over the top. You can also add extra chopped Reeses cups for decoration if desired.
• Step 10: Slice and Serve - Slice the cake into thick pieces and serve it up with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!