Recently I made a Better–Than–Anything Chocolate Cake and it was one of the best cakes I’ve ever had. I knew I wanted to recreate a peanut …
- one 16.50-ounce box yellow cake mix (I used Duncan Hines but you can use this scratch recipe)
- 1/2 cup creamy peanut butter, softened
- one 14-ounce can sweeten condensed milk
- 6 ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar)
- one 8-ounce container whipped topping, thawed (I used fat-free)
- 1/2 cup peanut butter chips
- about 3/4 cup mini peanut butter cups, halved
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed.
- While the cake bakes add the peanut butter to a large, microwave-safe bowl and heat to soften, about 15 to 30 seconds.
- Add the sweetened condensed milk, caramel topping, and whisk to combine; set aside.
- Remove cake from the oven when it’s done (probably about 23 to 28 minutes) and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
- Slowly pour the peanut butter and sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
- Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, and evenly sprinkle the peanut butter chips and peanut butter cups. Cover
- cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving. The cake will keep airtight in the fridge for up to 5 days.