Peanut Butter-Chocolate Chip Pound Cake Recipe

Name: Peanut Butter-Chocolate Chip Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package yellow cake mix with pudding; 1 cup milk; 1/2 cup creamy peanut butter; 1 teaspoon vanilla; 3 eggs; 1 (12 ounce) package miniature semisweet chocolate chips; Icing; 1/4 cup creamy peanut butter; 1 (6 ounce) package semi-sweet chocolate chips; Garnish; 2 tablespoons chopped peanuts

Servings: persons

1 (18 1/4 ounce) package yellow cake mix with pudding
1 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 (12 ounce) package miniature semisweet chocolate chips
Icing
1/4 cup creamy peanut butter
1 (6 ounce) package semi-sweet chocolate chips
Garnish
2 tablespoons chopped peanuts

1
In a mixing bowl, add the cake mix, milk, peanut butter, vanilla, and eggs.
2
Using an electric mixer; beat on low speed for 1 minute.
3
Beat 2 minutes at medium speed.
4
Add in miniature chocolate chips; stir gently to combine.
5
Pour batter into a greased and floured bundt pan.
6
Bake at 350u00b0F for 45-55 minutes or until wooden pick comes out clean.
7
Cool in pan for 10 minutes.
8
Turn cake out onto a wire rack; let completely cool.
9
In a saucepan, add icing ingredients.
10
Over low heat, stir constantly, until melted and smooth.
11
Drizzle warm icing over the top of the cooled cake.
12
Sprinkle peanuts over icing.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 1/4 ounce) package yellow cake mix with pudding, 1 cup milk, 1/2 cup creamy peanut butter, 1 teaspoon vanilla, and more.

Yes, Peanut Butter-Chocolate Chip Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter-Chocolate Chip Pound Cake

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