Peanut Crunch Cake


This crunchy, peanut-y cake is quick, easy and stores well.

Original recipe makes 1 13×9 inch cake


1 (18.25 ounce) package yellow cake mix
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1 cup chopped peanuts
3/4 cup semisweet chocolate chips
3/4 cup peanut butter chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13×9 inch pan.
  2. In a mixing bowl beat cake mix, peanut butter, and brown sugar on low speed until crumbly. Set aside 1/2 cup of mixture. To the remainder add water, eggs, and oil, and beat on high for 2 minutes. Stir in 1/4 cup each of the chocolate chips and the peanut butter chips. Pour into prepared pan.
  3. Combine peanuts, remainder of dough mix, and rest of the chips; sprinkle over batter.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool completely.


Calories: 306 kcal
Carbohydrates: 31.8 g
Cholesterol: 27 mg
Fat: 17.5 g
Fiber: 1.7 g
Protein: 7.7 g
Sodium: 220 mg