Better-Than-Anything Peanut Butter Cake
User Reviews
4.5
174 reviews
Excellent
Better-Than-Anything Peanut Butter Cake
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š„š«š° This peanut butter poke cake is a super easy cake recipe. Itās packed with peanut butter flavor and topped with a mix of peanut butter chips and peanut butter cups. Poke cakes donāt get tastier than this!
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Ingredients
- 1 (16.50-ounce) box yellow cake mix*
- Ā½ cup creamy peanut butter softened
- 1 (14-ounce) can sweetened condensed milk
- 6 ounces Caramel Sundae Topping I just eyeball it and use half of one 12-ounce jar
- 1 (8-ounce) container whipped topping thawed (I used fat-free)
- Ā½ cup peanut butter chips
- about 3/4 cup mini peanut butter cups halved
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Instructions
- Preheat oven to 350F. Line a 9Ć13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed.
- While the cake bakes add the peanut butter to a large, microwave-safe bowl and heat to soften, about 15 to 30 seconds.
- Add the sweetened condensed milk, caramel topping, and whiskĀ to combine; set aside.
- Remove cake from the oven when itās done (probably about 23 to 28 minutes) and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didnāt count but I estimate I poked about 60 holes,Ā evenly spaced over the surface.
- Slowly pour the peanut butter and sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.Ā Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesnāt melt.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, and evenly sprinkle the peanut butter chips and peanut butter cups. Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving.
Equipments used:
Notes
- *I used Duncan Hines but you can use this peanut butter honey buttermilk cake scratch recipe instead (you'll need to double it).
- Cake will keep airtight in the fridge for up to 5 days.
- Recipe adapted from my Better-Than-Anything Chocolate Cake
Nutrition Information
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Serving
1serving
Calories
419kcal
(21%)
Carbohydrates
61g
(20%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Cholesterol
14mg
(5%)
Sodium
375mg
(16%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 14mg | 5% |
| Sodium | 375mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
174 reviews
Excellent
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