Peanuts 'N Candy Cake Recipe

Name: Peanuts 'N Candy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 package cake mix, yellow; 1 cup peanuts, unsalted roasted, finely chopped; 1 cup water; ⅓ cup vegetable oil; 3 large eggs; 1 can vanilla frosting; 1/4 cup peanut butter; 1/2 cup peanuts, unsalted roasted, coarsely chopped; 1 each butterfinger chocolate bars coarsely chopped; ⅓ cup candy corn or 16 ea candy pumpkins

Servings: persons

1 package cake mix, yellow
1 cup peanuts, unsalted roasted, finely chopped
1 cup water
⅓ cup vegetable oil
3 large eggs
1 can vanilla frosting
1/4 cup peanut butter
1/2 cup peanuts, unsalted roasted, coarsely chopped
1 each butterfinger chocolate bars coarsely chopped
⅓ cup candy corn or 16 ea candy pumpkins

1
Heat oven to 350F (180C).
2
Grease and flour 13x9-inch pan.
3
In large bowl, combine all cake ingredients.
4
Beat as low speed until moistened; beat 2 minutes at high speed.
5
Pour into prepared pan.
6
Bake at 350F (180C) for 30 to 40 minutes or until toothpick inserted in center comes out clean.
7
Cool completely.
8
In medium bowl, mix frosting and peanut butter until smooth.
9
Spread evenly over cake.
10
Sprinkle with peanuts and candy bar.
11
Arrange candy corn on cake.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 package cake mix, yellow, 1 cup peanuts, unsalted roasted, finely chopped, 1 cup water, ⅓ cup vegetable oil, and more.

Yes, Peanuts 'N Candy 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.

Peanuts 'N Candy Cake

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