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Better-Than-Anything Peanut Butter Cake
4.5 from 174 votes

Better-Than-Anything Peanut Butter Cake

The Better-Than-Anything Peanut Butter Cake is a moist yellow cake enhanced by a sweet peanut butter and caramel sauce infused into holes poked across the baked surface. Topped with whipped topping and scattered peanut butter chips and mini peanut butter cups, it provides multiple peanut butter textures and rich sweetness, making it a layered dessert with creamy and chewy elements.

Prep Time
5 mins
Cook Time
25 mins
Cooling Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 16 servings
Calories: 419 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
  2. Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed.
  3. While the cake bakes add the peanut butter to a large, microwave-safe bowl and heat to soften, about 15 to 30 seconds.
  4. Add the sweetened condensed milk, caramel topping, and whisk to combine; set aside.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 419

% 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.