Peanut Butter Cream Cake
A rich, creamy peanut butter cake layered with chocolate and vanilla pudding, topped with Cool Whip and grated candy bar, perfect for parties and special occasions.
Ingredients
- 1 stick margarine ⓘ
- 1 cup flour ⓘ
- 1 cup creamy peanut butter ⓘ
- 1 (8 oz.) package Philadelphia cream cheese ⓘ
- 1 cup confectioners sugar ⓘ
- 1 (8 oz.) bowl Cool Whip ⓘ
- 1 (3 1/2 oz.) package chocolate instant pudding
- 2 3/4 cups milk ⓘ
- 2/3 cup peanut granules or dry roasted unsalted peanuts, chopped fine ⓘ
- 1 (3 1/2 oz.) package vanilla instant pudding ⓘ
- 8 oz. bowl Cool Whip
Instructions
- Mix margarine, flour, and chopped peanuts; mix well.
- Press firmly into a 9 x 15-inch pan.
- Bake for 20 minutes at 350°F.
- Allow to cool.
- Combine peanut butter, cream cheese, confectioners sugar, and 1 bowl of Cool Whip.
- Mix well with an electric mixer and beat until thick.
- Spread over the cooled layer and let stand until firm.
- Top with the remaining bowl of Cool Whip.
- Grate a candy bar over the topping and chill.
- Store in the refrigerator.
Tips & Substitutions
To enhance the flavor, consider using natural peanut butter instead of processed varieties. If you prefer a lighter texture, substitute half of the margarine with applesauce. For added crunch, mix in some crushed graham crackers with the crust ingredients. This Peanut Butter Cream Cake pairs beautifully with Missouri Cookies, making it a delightful dessert spread for gatherings.
Serving Suggestions
Serve this cake chilled, garnished with grated chocolate or crushed peanuts for added visual appeal. It makes a wonderful dessert for family gatherings or potlucks. Consider pairing it with a light fruit salad, such as Strawberry-Banana Jello Salad, to balance the richness. A scoop of vanilla ice cream on the side can also elevate the dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To maintain its creamy texture, avoid freezing the cake, as the whipped topping may separate. When ready to serve, allow it to sit at room temperature for about 10 minutes to soften slightly, making it easier to slice.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Cream Cake contains roughly 833 calories, with 10g protein, 61g carbohydrates, and 63g fat. It is an excellent source of protein (21% of the Daily Value) and iron (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 636mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Yes, using crunchy peanut butter will add a delightful texture to the cake. Just keep in mind that it will slightly alter the creaminess of the filling. If you enjoy the crunch, it can be a great alternative.
How can I make this cake gluten-free?
To make this Peanut Butter Cream Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that all other ingredients, especially the instant pudding mixes, are certified gluten-free to maintain the integrity of the recipe.
Is there a way to lower the sugar content?
To reduce the sugar content, consider using a sugar substitute in place of confectioners' sugar. Alternatively, you could decrease the amount of sugar in the pudding mixes. Keep in mind that this may change the overall taste and texture slightly, but it can still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).