Peanut Butter Sheet Cake

"for peanut butter lovers"
photo by Jodi Todack photo by Jodi Todack
photo by Jodi Todack
Ready In:
1 cake




  • Put first four ingredients in sauce pan and bring to boil.
  • Then add to rest of ingredients and mix well.
  • Pour into a well-greased and floured 13x9x2-in. pan.
  • Bake at 400 degrees for 20 minutes.
  • Bring first 3 ingredients to a boil. Remove from heat. Add remaining ingredients. Stir until well
  • blended then frost cake.

Questions & Replies

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  1. MicheleE
    My friend gave me this recipe & I had to find it on RecipeZaar so I could add it to my permanent cookbook here. This is an awesome cake - took it to a football tailgate party last night & it was gone in 15 minutes!!! I bake it at 375 in a greased jelly roll pan for 15-20 minutes.
  2. Jodi Todack
    This cake came out great! I added chopped butterfingers on top since it's my husbands fav candy! Next time I will try adding mini-morsels to the cake mix. The cake did rise quite well and was not crumbly at all, which was a concern of mine from reading other comments. I recommend this cake to any peanut butter lover:) Thanks for such a great recipe!
  3. Chef Carol Kay
    Yum!!! I am not going to give it a rating yet, because I followed the directions wrong and it still came out great. I forgot to add the sugar and had poured it into the pan before I realized (what was I thinking???). Had nothing to lose so poured it out of the pan and back into the bowl and stirred in the sugar. THe cake itself turned out very crumbly , but very tasty. will make it again. THE FROSTING WAS SUPERB!!!! Reminds me of something my grandma would make. o.k. just made it the way it was supposed to be made (april28, 2008) and it turned out wonderful. I sued natural no sugar added pnut butter, and it was not nearly as sweet, but still very good. Thanks again!!
  4. Ma Field
    This was DH's birthday present and he gave it a zillion stars! He is definitely a peanut butter lover and this fit the bill perfectly. Made as directed, although I had to bake it a little longer - about 30 minutes. It didn't raise a lot but was very, very moist and rich. I liked the frosting a lot and we all agreed it would make a great sauce for ice cream, cake, cookies, etc. Made this for PAC Spring 2008, but I'll make it again and again. Look forward to trying other cakes of yours!
  5. CookinwithGas
    Here are the PROS...Just the right amount of peanut butter flavour...exceedingly light and could even serve it without frosting...CONS...Although the texture is light and moist, it didn't rise very much...but then again this would only be a problem if you made cupcakes...for a sheet cake it's fine...Thank you for posting this recipe...I loved it!


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