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Peanut Butter Crunch Cake

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“I had some peanut butter chips that I had to use up, so I made up this recipe. It was delicious. A must for peanut butter and chocolate lovers.”

Ingredients Nutrition

  • 1 (18 ounce) packagegolden butter recipe cake mix
  • 1 cup chunky peanut butter
  • 12 cup packed light brown sugar
  • 1 cup water
  • 3 large eggs
  • 12 cup softened butter
  • 34 cup peanut butter chips
  • 34 cup miniature semisweet chocolate chips or 34 cup milk chocolate chips
  • 12-1 cup chopped peanuts


  1. Blend on low speed, (about 30 seconds) cake mix, peanut butter and brown sugar until crumbly.
  2. Reserve 1/2 cup peanut butter mixture; set aside.
  3. To remaining peanut butter mixture add water, butter and eggs.
  4. Mix at low speed until moistened; beat 2 minutes on medium speed.
  5. Fold 1/4 cup peanut butter chips and 1/4 cup chocolate chips into batter.
  6. Pour into a greased and floured 9 X 13 inch baking pan.
  7. In a small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts.
  8. Sprinkle evenly over batter.
  9. Bake at 350 degrees for 40-45 minutes.
  10. Immediately sprinkle remaining peanut butter chips.
  11. Gently press into top of cake.
  12. Cool completely in pan on wire rack.

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