1 box chocolate cake mix (plus ingredients listed on the box: usually eggs, water, and oil)

1 cup creamy peanut butter

2 cups whipped topping (such as whipped cream or whipped non-dairy topping)

1 cup chopped Reese’s peanut butter cups (plus extra for garnish)

Preheat the Oven:

Preheat your oven to the temperature directed on the chocolate cake mix box, typically 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

Prepare the Cake Batter:

Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared jelly roll pan, spreading it evenly.

Bake the Cake:

Bake according to the cake mix directions for a thin cake layer, usually around 12–15 minutes. Keep an eye on it to avoid overbaking, as a dry cake will crack during rolling.

Roll the Cake:

While the cake is still warm, carefully lift it with the parchment paper and roll it gently from the short end into a log shape. Allow it to cool completely while rolled up. This helps it "learn" the shape and prevents cracking later.

Prepare the Filling:

In a medium bowl, mix the creamy peanut butter and whipped topping together until smooth and fluffy.

Unroll and Fill the Cake:

Once the cake is fully cooled, gently unroll it. Spread the peanut butter and whipped topping mixture evenly over the cake. Sprinkle the chopped Reese’s peanut butter cups across the filling.

Roll and Finish:

Carefully re-roll the cake (without the parchment paper this time), wrapping it tightly but gently. Place the roll seam-side down on a serving platter.

Chill and Garnish:

Refrigerate the cake for at least 1 hour to set. Before serving, top with additional whipped topping and sprinkle with extra chopped Reese’s peanut butter cups, if desired.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 45 minutes (including cooling and chilling)

Kcal: 450 per slice | Servings: 10