Peanut Butter Pudding Cake
Indulge in the irresistible fusion of flavors and textures with this Peanut Butter Pudding Cake—a dessert that practically makes itself! This decadent treat features a moist, peanut butter-infused cake that magically creates its own rich, gooey pudding layer as it bakes. With minimal prep time and pantry-staple ingredients like brown sugar, vanilla, and creamy peanut butter, this recipe is perfect for busy weeknights or last-minute gatherings. The boiling water poured over the batter before baking is the secret to its luscious, self-saucing effect. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate comfort dessert. Whether you're a peanut butter enthusiast or just craving something simple yet indulgent, this easy Peanut Butter Pudding Cake is guaranteed to hit the sweet spot!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup milk
- 0.5 cup peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
- 0.5 cup brown sugar
- 1.25 cups boiling water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the milk, peanut butter, vanilla extract, and melted butter. Mix until smooth and creamy.
Gradually fold the wet ingredients into the dry ingredients. Stir until just combined to form a smooth batter.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Sprinkle the brown sugar evenly over the surface of the batter.
Carefully pour the boiling water over the entire mixture. Do not stir; the water will create the pudding layer as it bakes.
Place the baking dish in the preheated oven and bake for 35 minutes, or until the top of the cake is set and golden brown.
Remove from the oven and let the cake rest for 10 minutes to allow the pudding layer to form fully at the bottom.
Serve warm by scooping out portions with the cake and pudding together. Optionally, top with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 300.8 g | 109% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 190.5 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1145 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
