Description
This Reese’s Overload Ice Cream Sundae Cake is the ultimate indulgence for peanut butter and chocolate lovers! Layers of creamy ice cream, rich chocolate cake, peanut butter cups, hot fudge, and whipped cream create a dessert that’s as fun to make as it is to eat. Perfect for any occasion!
Ingredients
Scale
For the cake base:
- 1 box chocolate cake mix (plus ingredients required on the box, typically eggs, oil, and water)
- 1/2 cup peanut butter cups, chopped (about 6–8 mini Reese’s cups)
For the ice cream layers:
- 1 pint chocolate ice cream, softened
- 1 pint vanilla ice cream, softened
- 1/2 cup peanut butter cups, chopped (about 6–8 mini Reese’s cups)
For the topping:
- 1/2 cup hot fudge sauce, warmed
- 1 cup whipped cream
- 1/4 cup chopped Reese’s peanut butter cups (for garnish)
- 1/4 cup chocolate syrup (optional, for extra drizzle)
Instructions
- Bake the cake: Preheat your oven according to the instructions on the cake mix box. Prepare the chocolate cake batter, following the instructions on the box. Add the chopped peanut butter cups to the batter and mix well.
- Pour the batter into a greased 9-inch springform pan (or cake pan) and bake as directed. Allow the cake to cool completely in the pan.
- Once the cake has cooled, carefully remove it from the pan and place it onto a serving plate. You may want to trim the edges of the cake to ensure it fits well in the pan for the ice cream layers.
- Assemble the cake: Place a layer of softened chocolate ice cream over the cake and spread it evenly. Top with a layer of softened vanilla ice cream. Use the back of a spoon to smooth each layer. Sprinkle the chopped Reese’s peanut butter cups over the vanilla ice cream layer.
- Freeze the cake for at least 2 hours or until the ice cream is firm.
- Top the cake: Once the cake has set, spread the whipped cream over the top of the ice cream layers. Drizzle the warm hot fudge sauce over the whipped cream.
- Garnish the top with additional chopped Reese’s peanut butter cups and drizzle with chocolate syrup if desired.
- Slice and serve! Keep leftovers in the freezer.
Notes
- You can swap the chocolate cake with your favorite flavor of cake mix or even use a store-bought chocolate cake.
- For a smoother, fluffier texture, allow the ice cream to soften slightly before spreading over the cake layers.
- For a fun twist, use caramel sauce along with the hot fudge sauce or try a combination of different ice cream flavors.
- Be sure to let the cake freeze for at least 2 hours for the perfect texture before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 450
- Sugar: 45g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg