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+ servings

Peanut Butter Crunch Cake with Milk Chocolate Peanut Butter Frosting

A peanut butter lovers dream cake!
Course Cake, Dessert
Cuisine All-American
Keyword cake mix, Chocolate, frosting, peanut butter
Prep Time 10 minutes
Cook Time 45 minutes
Servings 12 servings
Calories 132kcal
Author Lynn / Turnips 2 Tangerines


  • 1 2-layer size box butter golden or yellow cake mix
  • 1/2 cup chunky peanut butter
  • 3 eggs
  • 1- 2/3 cup milk
  • 1/4 cup chunky peanut butter
  • 1 16 oz container milk chocolate frosting


  • In a large mixing bowl, combine dry cake mix, 1/2 cup chunky peanut butter, eggs and milk.
  • Beat with an electric mixer on low speed until combined, scraping sides of bowl often.
  • Beat for 2 minutes at medium speed.
  • Spread batter into greased 13 x 9 x 2 inch baking pan.
  • Bake at 350º for 35 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack. Make Milk Chocolate Peanut Butter Frosting: In a small bowl, beat together peanut butter and milk chocolate frosting until creamy. Frost cooled cake.


Serving: 1g | Calories: 132kcal | Carbohydrates: 5g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 105mg | Potassium: 165mg | Fiber: 1g | Sugar: 3g | Vitamin A: 115IU | Calcium: 51mg | Iron: 0.5mg