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crunchy peanut butter blueberry cake

(1 rating)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

This new cake recipe I created combines crunchy peanut butter and blueberries and the frosting is super good.

►
(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For crunchy peanut butter blueberry cake

  • CAKE
  • 1 c
    chopped honey roasted peanuts
  • 2
    Pay Day candy bars, sliced
  • 1 box
    yellow cake mix
  • 1 c
    water
  • 1/2 c
    vegetable oil
  • 3
    eggs
  • 1 c
    crunchy peanut butter
  • 3 Tbsp
    malted milk powder
  • 1 c
    fresh blueberries
  • CINNAMON PEANUT BUTTER FROSTING
  • 1 tube
    frozen whipped topping, thawed
  • 8 oz
    cream cheese, softened
  • 1 1/2 c
    creamy peanut butter
  • 2 Tbsp
    cane sugar
  • 2 tsp
    ground cinnamon

How To Make crunchy peanut butter blueberry cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    To make the cake, coat the bottom and sides of an 8-inch square baking pan with cooking spray. Add chopped honey roasted peanuts and sliced Pay Day bars; mix well.
  • 3
    In a large bowl, combine cake mix, water, vegetable oil, eggs and peanut butter. Beat on medium speed for 3 minutes. Add malted milk powder and fresh blueberries. Beat again on low speed for 30 seconds until blended.
  • 4
    Pour into the prepared baking pan evenly. Bake for 30 minutes or until a toothpick inserted the center comes out clean.
  • 5
    For the cinnamon peanut butter frosting: in a medium mixing bowl, combine whipped topping, cream cheese, peanut butter, cane sugar and cinnamon, and whisk together until blended. Set aside.
  • 6
    Spread the frosting evenly onto the cooled cake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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