Peanut Butter Cake
Recipe: #9679
May 24, 2013
Categories: Desserts, Cakes, Tube/Bundt, Pumpkin, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Fathers Day, Game/Sports Day July 4th, Mothers Day, Picnic, Potluck, Oven Bake, Flour, more
"Here's a recipe I enjoyed making and eating, it's got pumpkin in it so it's quite moist, I used smooth PB and threw in some chopped peanuts, this is a great cake!"
Ingredients
Nutritional
- Serving Size: 1 (143.1 g)
- Calories 437.7
- Total Fat - 11.1 g
- Saturated Fat - 2.6 g
- Cholesterol - 49.6 mg
- Sodium - 566.5 mg
- Total Carbohydrate - 78.4 g
- Dietary Fiber - 3.7 g
- Sugars - 44.7 g
- Protein - 8.8 g
- Calcium - 33 mg
- Iron - 1.2 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine in a bowl beat together the sugar, pumpkin, eggs, oil and 7-up or water and peanut butter until really smooth.
Step 2
In one more bowl combine the next six dry ingredients and add gradually to the pumpkin mixture. Mix well.
Step 3
Pour into greased and floured bunt pan.
Step 4
Bake at 350f for 60-70 minutes or until toothpick comes out clean.
Step 5
Cool 10 minutes before you take out of pan.
Tips
No special items needed.