Peanut Butter Pound Cake


  • 2/3 cups creamy peanut butter
  • 2 cups sugar
  • 2 2/3 cups flour
  • 1 cup coffee creamer
  • 1 1/2 tbsp baking powder
  • 1/3 cup water
  • 1 1/2 tsp vanilla sugar
  • 4 eggs
  • 1 1/3 (3.5oz) package instant vanilla pudding
  • 12 oz mini chocolate chips


  • 1/4 cup creamy peanut butter
  • 1 cup semisweet chocolate
  • 1/2 cup peanut brittle crunch


  • Preheat oven to 350
  • Grease and lightly flour a bundt pan
  • Beat peanut butter and sugar until creamy
  • Add the rest of ingredients, nesides chocolate chips, mixing between each addition
  • Mix well and stir in mini chocolate chips
  • Pour into pan, bake for 55-60 min until a toothpick inserted near the center comes out clean
  • Allow cake to cool in pan for 10 minutes then invert onto a wire rack and cool completely
  • To prepare glaze, heat peanut butter and chocolate over low heat, stirring constantly until smooth and runny
  • Drizzle warm glaze over cooled cake
  • Sprinkle with crunch while still wet
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