Peanutty Peanut Butter Cake

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  • Yield: 12 servings
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Crisco® Flour No-Stick Spray

1/2 cup (1 stick) butter

1 cup water

1/2 cup Jif® Creamy Peanut Butter

1/2 cup Crisco® Pure Vegetable Oil

2 cups Pillsbury BEST® All Purpose Flour

2 large eggs

2 cups sugar

1/2 cup milk

1 teaspoon vanilla extract

1 teaspoon baking soda


1/2 cup (1 stick) butter

1/3 cup milk

1/2 cup Jif® Creamy Peanut Butter

1 teaspoon vanilla extract

3 1/2 cups powdered sugar

3/4 cup dry roasted peanuts


  1. HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with no-stick cooking spray with flour.
  2. COMBINE butter, water, peanut butter and oil in large saucepan; bring to a boil, stirring constantly. Remove from heat; cool. Add remaining cake ingredients. Mix until well blended; pour onto prepared pan. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool.
  4. HEAT butter, milk and peanut butter to a boil in a large saucepan. Add vanilla and powdered sugar. Stir until smooth. Frost cake. Sprinkle with chopped peanuts.