Preheat oven to 350°F. Coat a 13″x9″ pan with non-stick cooking spray.
In a large bowl, stir together 1 cake mix, chocolate pudding, and milk. Fold in 1 bag of Reese’s mini cups. Pour into the pan and spread evenly.
In another bowl, beat cream cheese, peanut butter, powdered sugar, and cream until smooth. Spread over cake batter.
Sprinkle the dry cake mix from the remaining box over the cream cheese mixture. Pour melted butter on top.
Bake for 35-40 minutes. Let cool completely.
Spread Cool Whip over cooled cake. Sprinkle with chopped peanut butter cups. Serve with drizzled chocolate syrup. Store covered in the refrigerator for 2-3 days
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