Peanut Butter Cake
14
Servings
Servings
10m PT10M
Prep Time
Prep Time
60m PT60M
Cook Time
Cook Time
1h 10m
Ready In
Ready In
Recipe: #9679
May 24, 2013
Categories: Desserts, Cakes, Tube/Bundt, Vegetables, Pumpkin, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Ladies Luncheon, Mother's Day, Picnic, Potluck, Winter, Oven Bake, Make it from scratch, 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!"
Original recipe yields 14 servings
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 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 & Variations
No special items needed.
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