Peanut Butter Pudding Cake Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2- to 2-quart baking dish. Set aside.
• Combine flour, brown sugar, peanut butter, canola oil, baking powder, vanilla extract, and salt in a large mixing bowl. Beat using a hand mixer on medium speed to incorporate ingredients, about 30 seconds. Beat in milk slowly and mix for 1 1/2 minutes more. Spread batter evenly into the prepared dish using a rubber spatula. Place the dish onto a larger baking pan with sides at least 1/4-inch deep to catch potential spills.
• Microwave water in a microwave-safe measuring cup until boiling, 2 to 3 minutes. Add sugar, cocoa, vanilla extract, and salt; stir until sugar and cocoa have dissolved. Pour onto top of cake batter; do not stir. Carefully place into the oven.
• Bake in the preheated oven until cake is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove carefully from the oven and place onto a cooling rack to cool and thicken up, at least 20 minutes, before spooning out.

Steps:

• Coat the inside of a slow cooker with cooking spray.
• Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
• Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
• Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk and cream; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in peanut butter and vanilla until smooth. Pour into serving dishes; refrigerate. Garnish with whipped cream if desired.

Steps:

• Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. , Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust. , In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Mix flour, 3/4 cup brown sugar, baking powder and salt.
• Add milk, peanut butter, oil and vanilla.
• Mix on medium speed 3 minutes.
• Spread into greased 8 x 8 inch baking pan.
• Sprinkle remaning 1/2 cup brown sugar over top.
• Carefully pour hot water over the top.
• (Do not stir).
• Bake at 350 for 45 minutes.

Steps:

• In a medium mixing bowl stir together flour, the 1/4 cup sugar, and the baking powder.
• Add milk, oil, and vanilla.
• Stir until smooth.
• Stir in peanut butter.
• Transfer batter to an ungreased 1 1/2 quart casserole.
• In the same mixing bowl stir together the 1/2 cup sugar and the cocoa powder.
• Gradually stir in the boiling water.
• Pour the mixture evenly over batter in casserole.
• Bake in a 400 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
• Serve warm with vanilla ice cream.
• If desired, top with fudge ice-cream topping.
• Sprinkle with chopped peanuts.

Steps:

• Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker.
• Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir.
• Cover; cook on High until set, 2 to 3 hours.

Steps:

• In a bowl, whisk the milk and peanut butter until blended. Add pudding mix; whisk for 2 minutes or until slightly thickened. Spoon into dessert dishes. Refrigerate for at least 5 minutes or until set. Just before serving, dollop with whipped topping and drizzle with chocolate syrup.

Steps:

• Thorougly stir together flour, 3/4 cups brown sugar, baking powder andsalt. Add milk, peanut butter, oil and vanilla. Spread in a greased 8"x8" baking pan. Sprinkle with remaining brown sugar. Carefully pour hot water over entire top. Bake in 350 degree oven for 45 minutes. Serve warm with vanilla ice cream or whipped cream.

Steps:

• Combine all ingredients in large mixer bowl.
• Blend, beating at medium speed for 4 minutes.
• pour into greased and floured 10" tube pan.
• Bake at 350 for 55-60 minutes.
• Remove and finish cooling on rack.
• top with prepared whipped topping and banana slices if desired.

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Transfer to a greased 5-qt. slow cooker., Prepare cake mix batter according to package directions, adding peanut butter before mixing. Pour over pudding. Cover and cook on low for 3 to 3-1/2 hours or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter chips; cover and let stand until partially melted, 15-20 minutes. Top with banana chips.

Steps:

• Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
• Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
• Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.