Easy Peanut Butter Chocolate Bundt Cake Recipe

Dec 21 2023

New Hungry Girl Magazine Hits Stores Tomorrow!

The Low-Carb Recipes Issue

Surprise: A new Hungry Girl magazine drops tomorrow, just in time for “New Year, YOU Year!” Packed with recipes that are easy, healthy & delicious, this high-quality keepsake magazine is for EVERYBODY, whether you avoid starchy carbs or not! Prepare for…

⭑ 65+ carb-slashed meals and more, including sheet-pan dinners and pasta makeovers
⭑ sweet treats with 2g added sugar or less
⭑ simple snacks that satisfy
… and so much more!

To get your hands on it immediately, look for it in stores starting tomorrow! It’ll be available nationwide wherever magazines are sold: supermarkets, bookstores, newsstands, and more. If you don’t mind waiting a few weeks, order your copy online and it’ll arrive in the new year…

Orders arrive in 2–4 weeks. Click here to order from Canada. (Orders to Canada arrive in 6–12 weeks.)

Need to impress a crowd, but your baking skills are more back-of-the-box than The Great British Baking Show? This easy recipe is essentially a dressed-up chocolate cake mix, cooked in a bundt pan for added flair, finished with a simple four-ingredient peanut butter glaze. So good, you’ll wanna shake our hands…

PB Chocolate Bundt Cake

Print PB Chocolate Bundt Cake Print

1/12 of cake: 197 calories, 5g total fat (2.5g sat. fat), 331mg sodium, 38g carbs, 1.5g fiber, 19.5g sugars, 5g protein

Click for WW Points® value*

Prep: 10 minutes
Cook: 30 minutes
Cool: 30 minutes


1 box devil’s food cake mix

1 cup fat-free plain Greek yogurt

1/3 cup peanut butter baking chips, chopped

1/4 cup natural powdered sugar alternative that measures like sugar

2 tbsp. unsweetened vanilla almond milk, or more as desired

1 1/2 tbsp. powdered peanut butter

1 tbsp. creamy peanut butter


Preheat oven to 350ºF. Spray a bundt pan (or a 9” X 13” baking pan) with nonstick spray.

In a large bowl, combine cake mix, yogurt, and 3/4 cup water. Mix thoroughly. (Batter will be thick.)

Fold in chopped peanut butter chips. Transfer batter to the bundt pan, and smooth out the top.

Bake until a knife inserted into the center comes out clean, about 30 minutes.

Let cool for 30 minutes.

Gently shake pan to release cake, and transfer it to a plate.

In a small bowl, combine powdered sugar, almond milk, powdered peanut butter, and creamy peanut butter. Mix until smooth and uniform. For a thinner consistency, add more milk.

Drizzle cake with peanut butter mixture. 


Chew on this:

It’s December 21st, the official first day of winter! Pulled pork with cranberries made in a slow cooker sounds just right to fight that seasonal chill, don’t you think?

Share this easy peanut butter chocolate bundt cake recipe, so your friends can impress THEIR friends, too!


We may receive affiliate compensation from some of these links. Prices and availability are subject to change.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.

*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.

Questions on the WW Points® values listed? Click here.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.