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crunchy peanut butter blueberry cake

(1 rating)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

This new cake recipe I created combines crunchy peanut butter and blueberries and the frosting is super good.

(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For crunchy peanut butter blueberry cake

  • CAKE
  • 1 c
    chopped honey roasted peanuts
  • 2
    Pay Day candy bars, sliced
  • 1 box
    yellow cake mix
  • 1 c
    water
  • 1/2 c
    vegetable oil
  • 3
    eggs
  • 1 c
    crunchy peanut butter
  • 3 Tbsp
    malted milk powder
  • 1 c
    fresh blueberries
  • CINNAMON PEANUT BUTTER FROSTING
  • 1 tube
    frozen whipped topping, thawed
  • 8 oz
    cream cheese, softened
  • 1 1/2 c
    creamy peanut butter
  • 2 Tbsp
    cane sugar
  • 2 tsp
    ground cinnamon

How To Make crunchy peanut butter blueberry cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    To make the cake, coat the bottom and sides of an 8-inch square baking pan with cooking spray. Add chopped honey roasted peanuts and sliced Pay Day bars; mix well.
  • 3
    In a large bowl, combine cake mix, water, vegetable oil, eggs and peanut butter. Beat on medium speed for 3 minutes. Add malted milk powder and fresh blueberries. Beat again on low speed for 30 seconds until blended.
  • 4
    Pour into the prepared baking pan evenly. Bake for 30 minutes or until a toothpick inserted the center comes out clean.
  • 5
    For the cinnamon peanut butter frosting: in a medium mixing bowl, combine whipped topping, cream cheese, peanut butter, cane sugar and cinnamon, and whisk together until blended. Set aside.
  • 6
    Spread the frosting evenly onto the cooled cake.
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