Peanut Butter Crunch Cake – a delicious recipe with cake mix, brown sugar, peanut butter, water, vegetable oil, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F (180C).
2
Grease and flour 9x13 pan.
3
In large bowl, combine cake mix, brown sugar and peanut butter at low speed until crumbly.
4
Reserve 1/2 cup peanut butter mixture; set aside.
5
To remaining peanut butter mixture, add water, oil and eggs; blend at low speed until mostened.
6
Beat 2 minutes at high speed.
7
Stir 1/4 cup of the chocolate chips and 1/4 cup of the peanut butter chips into batter.
8
Pour batter into greased and floured pan.
9
In small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts.
10
Sprinkle over batter.
11
Bake at 350F (180C) for 40 to 50 minutes or until toothpick inserted in center comes out clean.
12
Immediately sprinkle with remaining peanut butter chips; gently press into top of cake.
1140
kcal
Calories
86
g
Fat
67
g
Carbs
38
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package cake mix, yellow, 1/2 cup brown sugar, 1 cup peanut butter, 1 cup water, and more.
Yes, Peanut Butter Crunch 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.
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