Prep & Cake Batter

• Heat your oven to 350 °F (175 °C).

• Lightly grease a 9×13‑inch pan with nonstick spray or a thin film of butter.

• In a mixing bowl, combine the cake mix with eggs, oil, and water as directed on the box. Whisk until no lumps remain, then pour into your prepared dish and smooth the top.

Whip the Peanut Butter Cream Cheese

• In a separate bowl, beat together the cream cheese, butter, peanut butter, and vanilla until silky.

• Gradually add the powdered sugar, a cup at a time, until the mixture is thick, spreadable, and holds its shape.

Layer & Add Candy

• Dollop the peanut butter cream cheese mixture over the cake batter in spoonfuls. Use an offset spatula or knife to create swirls—think rivers of peanut butter weaving through chocolate.

• Scatter the chocolate chips and halved Reese’s cups evenly on top, gently pressing them into the topping so they bake right in.

Bake to Perfection

• Slide the pan into the oven for 45–50 minutes. Check at 40 minutes: when a toothpick inserted near the center comes out with just a few moist crumbs (not raw batter), it’s done. Resist the urge to overbake—gooey pockets are the goal!

Cool & Serve

• Allow the cake to cool completely in the pan on a wire rack so the topping sets slightly.

• Slice into squares and plate with a scoop of vanilla ice cream for a game‑changing warm‑and‑cold combo.