0 0
Peanut Butter Crunch Cake

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 (18 ounce) package yellow cake mix
1 cup plus 3 tablespoons peanut butter
1/3 cup brown sugar
1 cup milk
3 eggs
3 tablespoons butter, melted
1 cup milk chocolate chips
1 cup peanuts

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Peanut Butter Crunch Cake

  • Medium

About This Recipe

There’s nothing like a peanut butter cake. It is richer than a yellow cake, and I think it’s almost as good as chocolate cake! Top that cake with a crumbly mixture full of chocolate and peanuts and you have a real treat.

This recipe starts with a cake mix. Because peanut butter is such a strong flavor, I have no problem using a mix for this recipe. Besides, the mix makes it so much easier. Instead of having to make a separate streusel topping and the cake, you make the streusel first, reserve some, then add eggs and milk to finish off the cake.

And this recipe is better than others on the internet because I use milk instead of water, melted butter instead of oil, and milk chocolate chips instead of semi-sweet.

Enjoy this cake warm with a glass of cold milk. Of course, it’s also great cold!

Steps

1
Done

Preheat the oven to 350°F. Spray a 13" x 9" baking pan with nonstick baking spray containing flour and set aside.

2
Done

In a large bowl, combine the cake mix, peanut butter, and brown sugar. Mix until crumbly. I start this off with a hand mixer, then finish with my hands because I think the crumbs hold together better. Remove 2/3 cup of the crumbs and put in a medium bowl.

3
Done

Add the milk, eggs, and melted butter to the crumb mixture in the large bowl. Beat with a hand mixer on low speed until combined, then beat 2 minutes on high speed. The batter will get thicker and fluffier during this time.

4
Done

Spoon the batter into the prepared cake pan and smooth the top.

5
Done

Add the chocolate chips and the peanuts to the crumb mixture in the medium bowl and mix. Spread this topping evenly over the batter in the pan.

6
Done

Bake the cake for 40 to 50 minutes or until the cake is set and starts to pull away from the sides of the pan. Cool completely on a wire rack.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Buttery Vegetable Medley
previous
Buttery Vegetable Medley
Meatball Tostadas
next
Meatball Tostadas