Peanut Butter Fudge Cake – a delicious recipe with butter cake mix, peanut butter, butter, eggs, water, sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 325. Butter and flour a 9x13 cake pan and set aside
2
2. Beat butter and peanut butter on medium speed, until light, fluffy, and well combined. Add eggs, one at a time, beating after each. Decrease mixer speed to low, and add cake mix and water alternately, starting and ending with cake mix. Once fully mixed, spread in prepared cake pan and bake for about 25-30 minutes or until toothpick inserted in the center comes out clean.
3
3. Using the handle of a wooden spoon, poke holes over the surface of the cake, about an inch apart. Heat hot fudge in the microwave until pourable, and evenly pour over the surface of the cake. Let it absorb into the holes for a minute, then spread evenly and top with chopped peanut butter cups.
1584
kcal
Calories
143
g
Fat
38
g
Carbs
59
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 7 ingredients. The key ingredients include: 1 (18.25 oz) butter cake mix, 1/2 cup peanut butter, 1/2 cup butter, softened, 4 eggs, and more.
Yes, Peanut Butter Fudge 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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