Peanut Sundae Cake Recipes

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PEANUT BUTTER SUNDAES

This is a peanutty change of pace from traditional ice cream sundaes with chocolate sauce. It's a delicious recipe that proves even a quick meal doesn't have to go without dessert. ---Susan Mowery, Newville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/2 cups sauce.

Number Of Ingredients 5



Peanut Butter Sundaes image

Steps:

  • In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

Nutrition Facts : Calories 191 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

1 cup sugar
1/2 cup water
1 cup creamy peanut butter
Vanilla ice cream
Salted peanuts, optional

PEANUT BUTTER SUNDAE COOKIES

Imagine your favorite sundae flavor in cookie form, and you've got the idea behind this clever recipe. It's easy to fix in a flash with Betty Crocker peanut butter cookie mix and some flavorful add-ins.

Provided by Bree Hester

Categories     Dessert

Time 45m

Yield 16

Number Of Ingredients 8



Peanut Butter Sundae Cookies image

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, water, 3 tablespoons oil and the egg until soft dough forms. Stir in peanut butter pieces.
  • Drop dough with ice cream scoop onto ungreased cookie sheet. Flatten in crisscross pattern with fork.
  • Bake 9 minutes. Press marshmallows onto cookies. Bake 3 minutes longer or until cookies are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • In small microwavable bowl, microwave chocolate chips on Medium (50%) 30 seconds. Stir; continue to microwave in 10-second increments until melted. Add 1 teaspoon oil; stir until smooth. Drizzle chocolate over cookies.

Nutrition Facts : ServingSize 1 Serving

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
1 tablespoon water
3 tablespoons vegetable oil
1 egg
1/2 cup candy-coated peanut butter pieces
1/4 cup miniature marshmallows
1/3 cup milk chocolate chips
1 teaspoon vegetable oil

ICE CREAM CAKE (PEANUT BUTTER SUNDAE)

When I was a kid, my mom would sometimes take us to friendly's. I would always get the peanut butter sundae. It was two scoops of vanilla ice cream, hot fudge, peanut butter sauce, crowned with an upside down sugar cone with a whipped cream border, and then studded with reeses pieces!! OMG!!! I always wanted a giant one, now my peanut butter loving friends I present to you my version of that little girls sundae. This was actually my birthday cake this year. Yes I'm a loser that makes her own birthday cakes. Much Love -Amber

Provided by Amber Mmm @BetterThan

Categories     Cakes

Number Of Ingredients 9



Ice Cream Cake (Peanut Butter Sundae) image

Steps:

  • let the ice cream get soft enough to smooth with a large spoon. In a bowl or zip lock bag crush the cookies.
  • Mix with the melted butter until it looks kinds like wet sand. Put in bottom of a spring form pan (cheesecake pan). Push into sides, and bottom. This is the crust of the ice cream cake.
  • Dump in the ice cream and smooth into sides and holes with a big spoon. Now put it in the freezer while you make your peanut butter sauce.
  • Put the ingredients for the sauce in a bowl in the microwave. Cook for about 20 seconds at a time stirring after each time until its all melted together but make sure you don't do it too many times or it will burn. Let it cool for maybe a minute.
  • Take the cake back out of the freezer. Now you can do peanut butter then chocolate or the other way just make sure you let the first layer get cold and set up before doing the other. Top the last layer with candy before you put it in the freezer
  • ******OPTIONAL****** To make it look more pleasing to the eye, wait until it freezes up completely. Let it sit out for 10 mins un-mold it, and frost the sides with whipped cream like you would a cake and let that freeze up too!

1/2 gallon ice cream
1/2 cup(s) chocolate sauce
2 bag(s) reeses pieces
17 - nutter butter sandwich cookies, or other cookie of choice
1/4 cup(s) melted butter
PEANUT BUTTER SAUCE
3/4 cup(s) peanut butter
2 tablespoon(s) butter
2 teaspoon(s) sugar

PEANUT SUNDAE CAKE

Make and share this Peanut Sundae Cake recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15



Peanut Sundae Cake image

Steps:

  • Preheat oven to 350. Grease 11x7x1-1/2 inch glass baking dish with shortening. Line with waxed paper. Grease waxed paper with shortening.
  • For cake: combine cake flour, granulated sugar and 1/2 cup shortening in large bowl. Beat at low, then medium speed of electric mixer until crumbly.
  • Place egg whites in 1-cup measure. Add enough water to measure 1 cup. Pour into crumb mixture. Beat at high speed 10 minutes or until thickened. Add baking powder and vanilla. Beat just until blended.
  • Spoon 1 cup batter into small bowl. Add peanut brittle and sundae topping. Stir until blended. Spoon remaining batter into prepared baking dish. Place spoonfuls of peanut brittle batter on top. Cut through batters with knife for marble effect.
  • Bake at 350 for 30 to 35 minutes or until top springs back when touched lightly in center. Cool 5 minutes before removing from baking dish. Invert cake onto wire rack. Remove waxed paper. Cool completely. Place cake on serving tray.
  • For frosting: combine milk and all-purpose flour in small saucepan. Stir until blended. Cook and stir over medium heat until mixture thickens. Transfer to medium bowl. Cool completely. Add confectioners sugar, shortening and vanilla. Beat at low speed until blended. Beat at medium speed 4 to 5 minutes. Frost top and sides of cake.
  • For topping: drizzle top of cake with additional sundae topping; letting excess topping run down sides. Sprinkle top of cake with additional crushed peanut brittle.

Nutrition Facts : Calories 585.2, Fat 26.4, SaturatedFat 6.8, Cholesterol 2.2, Sodium 155.5, Carbohydrate 84.3, Fiber 0.6, Sugar 54.7, Protein 4.3

1 1/2 cups cake flour
1 cup sugar
1/2 cup shortening
3 egg whites
2 teaspoons baking powder
1 teaspoon vanilla
1/2 cup crushed peanut brittle
1/4 cup butterscotch topping
1/2 cup milk
2 tablespoons all-purpose flour
2 cups confectioners' sugar
1/2 cup shortening
1 teaspoon vanilla
additional butterscotch topping
additional crushed peanut brittle

PEANUT BUTTER CAKE

This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.

Provided by Karen Pugh

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 20

Number Of Ingredients 15



Peanut Butter Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
  • Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
  • Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ cup milk
2 eggs
1 teaspoon vanilla extract
1 cup water
½ cup butter
½ cup vegetable oil
½ cup peanut butter
½ cup butter
½ cup peanut butter
⅓ cup milk
1 teaspoon vanilla extract
4 ¾ cups confectioners' sugar

PEANUT BUTTER CAKE

A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling

Provided by Jane Hornby

Categories     Afternoon tea, Snack, Treat

Time 50m

Number Of Ingredients 11



Peanut butter cake image

Steps:

  • Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
  • Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
  • Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.

Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

200g butter , softened, plus extra for greasing
3 tbsp smooth peanut butter , plus 2 tbsp for the middle (or more if you like)
4 large eggs
200g golden caster sugar
150g pot natural yogurt
200g self-raising flour
50g salted roasted peanuts
1 tbsp icing sugar
100g milk chocolate , roughly chopped
2 tbsp milk
3 tbsp dulce de leche

PEANUT BUTTER SUNDAES-IN-A-CUP

Enjoy this peanut butter sundaes-in-a-cup topped with whipped cream and cherry -a delicious frozen dessert ready in 45 minutes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 4

Number Of Ingredients 8



Peanut Butter Sundaes-in-a-Cup image

Steps:

  • In small bowl, mix peanut butter, butter and corn syrup until well blended.
  • Spoon 1/4 cup ice cream into each of four 6- to 8-ounce clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.
  • To serve, spoon 2 tablespoons fudge topping into each cup. Top each with whipped cream and cherry.

Nutrition Facts : Calories 620, Carbohydrate 57 g, Cholesterol 130 mg, Fat 5 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 43 g

1/4 cup peanut butter
1 tablespoon butter or margarine, melted
1 tablespoon light corn syrup
1 pint (2 cups) vanilla ice cream
4 teaspoons chopped dry-roasted salted peanuts
1/2 cup hot fudge topping
1/4 cup whipped cream, if desired
4 maraschino cherries, if desired

CRUNCHY PEANUT BANOFFEE SUNDAE

The ultimate decadent dessert, this crunchy peanut banoffee sundae is sure to impress at the dinner table

Provided by Good Food team

Categories     Dessert

Time 10m

Number Of Ingredients 8



Crunchy peanut banoffee sundae image

Steps:

  • Heat the caramel, peanut butter, milk and a pinch of salt in a saucepan, whisking until smooth. Divide half the warm sauce between 2 sundae glasses. Layer the remaining ingredients in the glasses, finishing with another drizzle of sauce, a sprinkling of peanuts and a caramel wafer.

Nutrition Facts : Calories 733 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

3 tbsp caramel from a can (we used Carnation)
1 tbsp smooth or crunchy peanut butter
1 tbsp milk
2 scoops toffee or caramel ice cream
2-4 scoops vanilla ice cream
1 large banana , sliced
1 heaped tbsp roughly chopped salted peanuts
1 caramel wafer , halved

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