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Reese’s Overload Ice Cream Sundae Cake
Emily

Reese’s Overload Ice Cream Sundae Cake

A decadent frozen dessert that layers moist chocolate cake, creamy ice cream, rich peanut butter, and loads of Reese’s peanut butter cups — finished with whipped cream and chocolate drizzle. A true overload for peanut butter & chocolate lovers!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Freezing Time 2 hours
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 pint vanilla ice cream
  • 1 pint chocolate ice cream
  • 1 cup peanut butter
  • 1 cup whipped cream
  • 1 cup chopped Reese’s peanut butter cups
  • chocolate syrup for drizzling

Equipment

  • Mixing bowl
  • Whisk or hand mixer
  • two round cake pans
  • Spatula
  • freezer-safe container or serving plate

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Prepare chocolate cake mix according to package instructions.
  3. Pour batter into two round cake pans.
  4. Bake for 25-30 minutes or until a toothpick comes out clean.
  5. Let cakes cool completely.
  6. Layer one cake on a serving plate.
  7. Spread a layer of vanilla ice cream on top of the first cake.
  8. Add a layer of chopped Reese’s cups.
  9. Place the second cake on top.
  10. Spread a layer of chocolate ice cream on top of the second cake.
  11. Top with whipped cream and remaining Reese’s cups.
  12. Drizzle chocolate syrup over the top.
  13. Freeze for at least 2 hours before serving.

Notes

For easier assembly, soften the ice cream slightly before spreading. Use a springform pan for a cleaner layered look. Freeze at least 2 hours (or overnight) for best results. Store leftovers covered in the freezer for up to 1 week.