This Better-Than-Anything Peanut Butter Cake is a decadent and indulgent dessert that combines the rich flavors of peanut butter, caramel, and chocolate. Starting with a simple yellow cake mix, this cake is transformed with layers of creamy peanut butter, sweetened condensed milk, and caramel, topped off with whipped cream and peanut butter candies. It’s perfect for any occasion and sure to impress everyone who tries it.
Ingredients
- 1 box yellow cake mix (16.50 ounces)
- ½ cup creamy peanut butter, softened
- 1 can sweetened condensed milk (14 ounces)
- 6 ounces caramel sundae topping (half of a 12-ounce jar)
- 1 container whipped topping, thawed (8 ounces, use fat-free if desired)
- ½ cup peanut butter chips
- ¾ cup mini peanut butter cups, halved
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with aluminum foil and spray with cooking spray. Set aside.
- Prepare the Cake:
- Prepare the yellow cake mix according to the package directions (usually requiring the addition of 3 eggs, water, and oil).
- Pour the batter into the prepared pan and bake as directed on the package, typically for 23 to 28 minutes, until a toothpick inserted into the center comes out clean.
- Prepare the Peanut Butter Mixture:
- While the cake is baking, place the peanut butter in a large, microwave-safe bowl. Heat for about 15 to 30 seconds to soften.
- Add the sweetened condensed milk and caramel topping to the softened peanut butter. Whisk until well combined. Set aside.
- Poke Holes and Add Filling:
- Once the cake is done baking, remove it from the oven. Using the blunt end of a wooden spoon, poke holes all over the surface of the cake. Aim for about 60 holes, evenly spaced.
- Slowly pour the peanut butter mixture over the cake, ensuring that it seeps into all the holes. Take your time to distribute it evenly.
- Place the cake in the refrigerator for about 10 minutes to cool slightly. This step helps prevent the whipped topping from melting when applied.
- Add Toppings:
- After the cake has cooled slightly, remove it from the fridge.
- Evenly spread the thawed whipped topping over the surface of the cake.
- Sprinkle the peanut butter chips and halved mini peanut butter cups evenly over the top.
- Chill and Serve:
- Cover the cake and refrigerate for at least 2 hours, or overnight for best results, to allow the flavors to meld and the cake to set.
- Slice and serve chilled. Enjoy!
Tips
- Cake Mix: Feel free to use your favorite brand of yellow cake mix. If you prefer, you can also use a homemade yellow cake recipe.
- Peanut Butter: Use creamy peanut butter for a smooth consistency. Natural peanut butter may not work as well due to its different texture.
- Caramel Topping: If you can’t find caramel sundae topping, you can use caramel sauce. Just make sure it’s a pourable consistency.
- Whipped Topping: For a lighter option, use fat-free whipped topping. Homemade whipped cream can also be used for a richer flavor.
- Chilling: Allowing the cake to chill overnight will enhance the flavors and make slicing easier.
This Better-Than-Anything Peanut Butter Cake is a show-stopping dessert that’s sure to become a favorite. Enjoy its rich, creamy layers and delightful peanut butter and caramel flavors!
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