Peanut Butter Crunch Cake

READY IN: 1hr 20mins
Recipe by ratherbeswimmin

For my chocolate-peanut butter lovin' kids. This is a favorite of theirs.

Top Review by Debbb

Wonderfully easy & quick dessert!! I invited last minute company for dinner & hadn't thought about dessert. Printed this off at work, called hubby to go get a cake mix & whipped this up while putting the finishing touches on dinner. By the time dinner was over & coffee was served, this cake was ready to eat!! I did happen to have a can of whipped cream so I served with that - definitely not necessary. This cake is rich with a nice light texture. The peanut butter flavour is strong & the crunchy topping is perfect. I just left the peanuts whole to save a minute or two but other than that, followed the recipe exactly.

Ingredients Nutrition

  • 517.37 g package yellow cake mix
  • 236.59 ml peanut butter
  • 118.29 ml brown sugar
  • 236.59 ml water
  • 3 eggs
  • 59.14 ml vegetable oil
  • 177.44 ml semi-sweet chocolate chips, divided
  • 177.44 ml peanut butter chips, divided
  • 118.29 ml chopped peanuts

Directions

  1. Add cake mix, peanut butter, and brown sugar to a mixing bowl.
  2. Beat on low speed until crumbly.
  3. Set aside 1/2 cup crumb mixture.
  4. Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
  5. Beat on high speed for 2 minutes.
  6. Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
  7. Pour batter into a greased 13 x 9 inch baking dish.
  8. Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
  9. Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
  10. Cool completely.

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