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Call Me PMc

Cooking. Creating. Sharing

Peanut Butter Pound Cake with Peanut Butter Glaze

Aug.posted by Paula 42 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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Peanut Butter Pound Cake with Peanut Butter Glaze, peanut butter lovers rejoice! This Pound Cake is a delicious, mouth-watering treat!

Peanut Butter Pound Cake recipe

Cake. Pound Cake

Just as I was making this tasty treat, it hit me that a Peanut Butter Pound Cake sounded awesome! Why haven’t I thought of this before? It made perfect sense and I needed a dessert for my boys’ teachers.

I proceeded to add peanut butter to my favorite Pound Cake recipe, tweak a few ingredients and smother it in a rich peanut butter glaze!

That glaze …

There’s a reason there’s such a hype around anything peanut butter. Creamy and rich, it makes everything better! Pound Cake is no exception.

Pound Cake

Peanut Butter Pound Cake with Peanut Butter Glaze

You’ll need a little patience when cooking a pound cake, it takes 1 hour 15 minutes to 1 hour and 25 minutes to cook. It’s so worth the wait. This cake will melt in your mouth! It has a creamy, fine crumb texture. You’re sure to love the waterfall of thick peanut butter glaze. You’ll find his cake amazing, delicious and unique!

Tip: If you don’t have powdered sugar, also known as confectioners’ sugar, add granulated sugar to a food processor or blender. Pulse sugar until it becomes a powder. Proceed with recipe as directed.

Peanut Butter Pound Cake

Peanut Butter Pound Cake with Peanut Butter Glaze

Classic Pound Cake takes on a new dimension with the addition of Peanut Butter. This is a rich and decadent cake.
Author: Paula
4.88 from 25 votes
Print Pin Rate

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Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 16 servings

Ingredients

Pound Cake

  • 1 and ½ cup butter
  • 3 cups granulated sugar
  • ½ cup creamy peanut butter
  • 6 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Frosting

  • ½ cup creamy peanut butter
  • ⅓ cup corn syrup
  • 2 cup powdered sugar
  • 3 to 4 tablespoons heavy cream
  • 1 teaspoon vanilla

Instructions

Cake

  • Preheat oven to 350°F. Prepare a bundt pan with non-stick spray or grease and flour.
  • Cream butter and sugar until light and fluffy.
  • Cream in peanut butter until smooth and well incorporated.
  • Add eggs one at a time.
  • In another bowl, combine flour, baking powder and salt.
  • Add flour mixture alternately with buttermilk to creamed mixture, beating after each addition until combined.
  • Mix in vanilla.
  • Pour into bundt pan and smooth surface.
  • Bake 75 to 85 minutes or until wooden pick comes out clean.
  • Cool 20 minutes before removing.
  • Cool completely on a wire rack before frosting.

Frosting

  • Cream peanut butter, vanilla and corn syrup.
  • Slowly add powdered sugar and 1 tablespoon heavy cream at a time to mixer. Add more cream if necessary.
  • Pour and spread on cooled cake.

Notes

Add heavy cream 1 tablespoon at a time and mix well before adding more. This needs to be thick but spreadable.Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 607kcal | Carbohydrates: 80g | Protein: 10g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 130mg | Sodium: 351mg | Potassium: 197mg | Fiber: 2g | Sugar: 60g | Vitamin A: 713IU | Calcium: 53mg | Iron: 2mg
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Comments

  1. Celeste Williford says

    01.21.23 at 12:45 pm

    Can a tube pan be used instead of the bundt

    Reply
    • Paula says

      01.24.23 at 7:34 am

      yes

      Reply
  2. Leoletta Hawthorne says

    09.17.22 at 10:55 am

    Can cake flour be used instead of AP flour?

    Reply
    • Paula says

      09.19.22 at 9:49 am

      Yes, it can. “To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.”

      Reply
  3. Akilah M. says

    11.20.21 at 8:24 pm

    5 stars
    This was just what I was looking for. Yummy and surprisingly moist! Thanks for this recipe!

    Reply
  4. dianne davis says

    10.17.21 at 1:37 pm

    5 stars
    I HAVE TRIED THIS DELICIOUS PEANUT BUTTER POUND CAKE AND MY FAMILY LOVED IT SO MUCH I HAD TO MAKE ANOTHER ONE THANK YOU

    Reply
  5. Roz says

    05.20.21 at 6:59 pm

    4 stars
    Cake was good – made it with soured whipping cream as that is what I had. I have a hot oven and cooked it for 75 min before checking. I should have checked it earlier – so a tad over cooked. But tasty! I would make this cake again, but not with the icing in the recipe. So the four stars is due to the icing. The corn syrup is strong and makes it just too sweet. I would make the icing with peanut butter and butter and icing sugar and cream instead – so more of a thin icing than a glaze. Or even without the corn syrup….and I like corn syrup!
    Thanks – will look for other recipes by you.

    Reply
  6. Tammy says

    07.27.18 at 8:08 am

    5 stars
    Thanks for sharing! I cannot wait to try some of these recipes.

    Reply
  7. Z says

    01.05.18 at 11:14 am

    5 stars
    Hello Paula,

    1st off great recipe(they’re all good😍)! For those of you who aren’t a big fan of corn syrup, like me. Replace corn syrup with chocolate ganache 😲😲😲🍴😍

    Reply
  8. Heather says

    12.28.17 at 12:42 pm

    Do you use unsalted or salted butter?

    Reply
    • Paula says

      12.31.17 at 11:23 am

      I always use salted, it’s a personal preference. You can use unsalted if you prefer the taste of it

      Reply
  9. Ann-Gee says

    10.20.17 at 12:39 am

    May I know the diameter of your bundt pan? Thank you in advance 🙂

    Reply
    • Paula says

      10.22.17 at 3:32 pm

      10 inch

      Reply
  10. Leah says

    07.23.17 at 4:42 pm

    I’ve got this poundcake in the oven now. I am excited to see if it turns out well. I usually get nervous when I’m baking, because i doubt myself, and Either burn out, or it is still raw in the center. I’ve never made a poundcake, so for my first delve into it, i couldn’t resist this recipe, and I already had all the ingredients at the house.

    Reply
  11. PHYLLIS says

    04.05.17 at 9:07 am

    hi just a quick comment for those that do not have confection sugar for the granulated sugar..keep in mind when pulsing the granulated sugar TO MEASURE the sugar AGAiN After pulsing because confection and granulated sugar varies in measurements as well

    Reply
  12. Joyce says

    04.10.16 at 11:01 pm

    Can’t wait to try this version, Thank you for sharing,

    Reply
  13. Mary Lampkin says

    01.31.15 at 1:04 pm

    Paula, I’m the last person on the planet that need this peanut butter pound cake! Even so, I can’t resist peanut butter and I love a good pound cake, so, it’s on and poppin!!! Thanks for the recipe and I’ll be in touch!
    Blessings,
    Ms. Mary

    Reply
    • Robin Grits Design says

      01.31.15 at 3:45 pm

      Yay, hope you love it. Let me know how it turns out!

      Reply
  14. pat hensley says

    10.17.14 at 2:33 pm

    i have your cake in the oven now we love peanut buttet and this cake looks so yummy. will let u know how it turns out. pat

    Reply
    • Paula says

      10.17.14 at 2:46 pm

      oh great! I hope you love it. I need to make it again

      Reply
  15. Essie says

    10.11.14 at 5:02 pm

    Hi Paula! Your Peanut Butter Pound Cake is at the top of my “Things to Do” list. I’ve been a peanut butter dessert fan since the 1970’s when I lived in Rocky Mount, NC. There was a little restaurant named The Carolina Cafe there that made a spectacular peanut butter pie. People lined up to buy whole pies. Their pie had a pastry crust and meringue on top, with a filling something like a pumpkin pie in texture.

    Unfortunately, I no longer live there and have never been able to duplicate it. Maybe you could do that? I’ll be making your pound cake whenever I get a peanut butter craving, in the mean time. Thanks for the recipe!

    Essie

    Reply
    • Paula says

      10.11.14 at 5:14 pm

      Hi Essie, I’m so glad you like the Pound cake recipe. The pie you describe sounds wonderful. I’ve actually been trying to think of some peanut butter recipes. A peanut butter brand just sent me a case of peanut butter that I need to do something with. I’ll be testing pb pie recipes!

      Reply
  16. Elizabeth Hartwell says

    09.06.14 at 12:42 am

    Can you make this in loaf pans or cupcake pans instead to make individual pound cakes to wrap for bake sales? 🙂

    Reply
    • Paula says

      09.06.14 at 8:55 am

      That’s a great idea, Elizabeth!. Since the batter is thicker than regular cake batter, they’ll take longer to cook than regular cupcakes. So for cupcakes, I’d start checking them at 25 minutes, they may take up to 30 minutes to cook (at 350 degrees)

      For the loaf pans. I’m not sure if you want to use the small or large ones. The small ones, that are about 4 inches by 3 inches will probably take around 40 – 45 minutes. The larger one start checking at 60 minutes. To test, carefully open the oven door and stick a toothpick in the center, they’ll be done when it comes out clean. Cook on a rack in the center ove the oven. I think I’ve covered anything, please msg me back if you have more questions. ~ Paula

      Reply
  17. Carol at Wild Goose Tea says

    08.20.14 at 7:44 pm

    I suspect this would stick around anyone’s house for long. There are always peanut butter hounds everywhere!!!!

    Reply
  18. Michelle @ A Dish of Daily Life says

    08.17.14 at 4:54 pm

    We go through a ton of peanut butter around here! Your cake looks wonderful! I’m not the most patient baker, but this looks completely worth it!

    Reply
    • Paula says

      08.17.14 at 5:10 pm

      Thank you Michelle! I’m not a patient person, but for some reason I am when it comes to baking, not cooking, just baking desserts.

      Reply
  19. Bobbi says

    08.14.14 at 8:32 pm

    Man…this looks delish!! Wish I could reach in my puter and get some 😉

    Pinning it!
    Thanks for sharing!

    Reply
    • Paula says

      08.14.14 at 8:36 pm

      Thanks! I love a good pound cake!

      Reply
    • Trina says

      03.06.22 at 9:35 am

      I really LOVE Peabut Butter amd i want to try this recipe. I only have Jiffy Creamy Peanut Butter on hand,Will Creamy Peanut Butter work??

      Reply
      • Paula says

        03.07.22 at 7:21 pm

        Yes it will

        Reply
  20. Kelly says

    08.11.14 at 5:33 am

    This pound cake is gorgeous, Paula! I am totally drooling over that peanut butter glaze – pinning!

    Reply
    • Paula says

      08.11.14 at 5:46 am

      Thanks so much Kelly!

      Reply
  21. John says

    08.09.14 at 8:26 pm

    My son loves peanut butter

    Reply
    • Paula says

      08.09.14 at 8:27 pm

      Great! I think he’ll like this then.

      Reply
  22. John says

    08.09.14 at 3:13 pm

    This looks incredible!!

    Reply
    • Paula says

      08.09.14 at 3:14 pm

      Thanks, John. I hope you enjoy it.

      Reply

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