Better-Than-Anything Peanut Butter Cake
User Reviews
4.5
Better-Than-Anything Peanut Butter Cake
Description
This cake begins with a basic yellow cake mix baked in a 9x13-inch pan lined with foil. While the cake bakes, a sauce is prepared by softening creamy peanut butter, then whisking it together with sweetened condensed milk and caramel sundae topping. Once baked, the cake is pierced with evenly spaced holes, allowing the peanut butter-caramel sauce to soak in, adding moistness and flavor throughout.
After chilling slightly to prevent melting, the cake is spread with whipped topping for lightness, then sprinkled with peanut butter chips and halved mini peanut butter cups to introduce textural contrast and reinforce the peanut butter profile. This creates a dessert with layers of soft cake, smooth sauce, airy topping, and chewy candies.
The cake is suitable for storage in the refrigerator for up to five days, maintaining freshness and flavor. It offers a rich peanut butter experience balanced with caramel sweetness and a creamy finish ideal for peanut butter dessert lovers.
Ingredients
- 1 (16.50-ounce) yellow cake mix box
- ½ cup peanut butter softened, creamy
- 1 (14-ounce) sweetened condensed milk can
- 6 ounces caramel sundae topping I just eyeball it and use half of one 12-ounce jar
- 1 (8-ounce) whipped topping thawed (I used fat-free, container
- ½ cup peanut butter chips
- mini peanut butter cups halved, about 3/4 cup
Instructions
- Preheat oven to 350F. Line a 9×13-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 whisk to combine; set aside.
- Remove cake from the oven when it’s 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 didn’t count but I estimate I poked about 60 holes, 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. Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn’t 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.
Notes
- The cake keeps well airtight in the refrigerator for up to five days.
- A scratch peanut butter honey buttermilk cake recipe can replace the boxed mix if desired; double the scratch recipe to fit the pan size.
- Slowly dripping the peanut butter and sweetened condensed milk mixture over holes ensures even absorption without sogginess.
- Cooling the cake before adding whipped topping prevents melting and maintains topping texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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