Love gooey peanut butter recipes? This is for you! Warm peanut butter pudding cake with a peanut butter syrup underneath. Perfect with ice cream!
Last year we shared an old fashioned recipe called hot fudge cake. You pour water over the cake before you bake it, which creates a fudgy, chocolate “syrup” underneath the cake. Have you ever made it?
As I was flipping through my grandma’s old cookbooks this winter, I found something called “peanut butter pudding cake”, and it sounded strangely familiar to that classic hot fudge cake recipe…except it was peanut butter. Say what???? I had to try it!
Peanut Butter Cake Recipe
I think you know how much we love peanut butter here. Reese’s cakes, chocolate peanut butter cakes, and Nutter Butter Cakes. This cake takes a simpler approach. It’s from scratch, but is not your traditional “cake” recipe that you can slice and serve.
It’s more “scoopable”, making it perfect to serve warm and fresh from the oven. With ice cream, of course.
Peanut Butter Pudding?
The “pudding” under this cake got its name from the cookbook I got this recipe from. Be aware that it is not exactly “pudding” like. It’s more like a peanut butter syrup rather than a creamy, smooth, thick pudding.
As you can see in this picture it is a little runny. It does thicken as it cools, but will still be syrupy.
Hints for Making Peanut Butter Pudding Cake
- This cake is baked in an 8×8 baking pan. It’s a nice, small snacking cake that won’t leave you tempted with tons of leftovers.
- Mix this cake up in 1 bowl! Mix the dry ingredients, then add in the wet.
- Don’t overmix. You want the mixture to be smooth, but stop mixing once it is well combined.
- It may sound strange, but sprinkle the sugar over the cake batter, then pour the water overtop this. Just trust on this one. It will work!
- If you’re serving over ice cream (which is how we LOVE it), you can serve it right away, or let it cool slightly so that the syrup underneath isn’t so runny.
Other Easy Cake Recipes
Peanut Butter Pudding Cake
For the cake:
- 1 cup flour
- ¾ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup chunky peanut butter
- 2 tablespoons oil
- 1 teaspoon vanilla extract
For the topping:
- ½ cup brown sugar
- 1 ½ cups very hot water
- Spray an 8×8 baking pan with cooking spray and preheat the oven to 350º Fahrenheit.
- Mix the flour, ¾ cup brown sugar, baking powder and salt in a bowl.
- Add the milk, peanut butter, oil and vanilla. Mix well until smooth.
- Pour the batter into the prepared pan.
- Sprinkle the ½ cup brown sugar overtop the batter.
- Pour the hot water over the top of the batter.
- Bake for 30-35 minutes or until the cake part is set.
- Allow the cake to cool for 20-30 minutes. The sauce underneath will thicken slightly as it sits. Serve with ice cream and use the sauce as a topping.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**