How have I made 52 cakes without a peanut butter one? That just doesn’t make sense?! Let me be really honest about my thoughts on peanut butter desserts…sometimes they can be toooooo peanut buttery and that becomes overwhelming to my taste buds. This dessert is not like that. This cake…tastes just like a soft peanut butter cookie. The yellow cake base keeps things mellowed out, so that it really just tastes like a little bit of peanut butter heaven and not a big bite of peanut butter hell (yes, some desserts are like peanut butter hell). And plus, hello?! Girl math alert…a piece of cake with peanut butter is like a total protein meal. I’m pretty sure a piece of this cake is the protein equivalent to a piece of chicken breast. I’m pretty sure. I’m going to believe that. Girl math.
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
1 1/2 cups peanut butter, divided (use whatever kind you have)
1 stick butter, softened
4 cups powdered sugar
2-3 splashes of milk
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Beat in one cup of peanut butter. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, combine butter, powdered sugar, milk and remaining 1/2 cup of peanut butter with an electric mixer. Add more sugar if the frosting is too runny and more milk if it’s too thick. Spread frosting over cooled cake.
A cake that tastes like a big peanut butter cookie…I’m going to need a big glass of milk to go along with it.
Happy girl math!