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Peanut Butter Chocolate Chip Pound Cake

When you need a show-stopping treat that requires minimal effort, this Peanut Butter Chocolate Chip Pound Cake is the perfect weekend baking project. Combining the convenience of a premium cake mix with the rich, nutty depth of creamy peanut butter, this recipe creates a dense and velvety crumb that rivals any bakery-style pound cake. Loaded with peanut butter chips and mini chocolate morsels, every slice offers a perfect balance of salty and sweet, making it an absolute favorite for potlucks, family gatherings, or a cozy Sunday brunch.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 12

Ingredients

The Cake:

  • 1 box 18.25 oz Yellow Cake Mix
  • 1 cup Almond Breeze Almondmilk Cashewmilk Blend
  • 1/3 cup Creamy Peanut Butter
  • 3 Large Eggs room temperature
  • 1 tsp Vanilla Extract
  • 1 cup Peanut Butter Chips
  • 1 cup Mini Semi-Sweet Chocolate Chips

The Glaze & Topping:

  • 1 1/2 cups Semi-Sweet Chocolate Chips
  • 6 tbsp Creamy Peanut Butter
  • 20 Miniature Peanut Butter Cups coarsely chopped

Instructions

  • Preparation: Preheat your oven to 350°F (175°C). Generously grease and flour a 12-cup bundt pan, tapping out any excess flour.
  • Mix the Batter: In a large bowl, combine the cake mix, nut milk blend, 1/3 cup peanut butter, eggs, and vanilla. Beat with a hand mixer or stand mixer on medium speed until the batter is smooth and thoroughly combined.
  • The Mix-Ins: Gently fold in the peanut butter chips and mini chocolate chips using a spatula, ensuring they are evenly distributed.
  • Bake: Pour the batter into the prepared bundt pan. Bake for 45 to 55 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean.
  • Cooling: Let the cake cool in the pan for exactly 15 minutes, then invert the cake onto a cooling rack or serving plate. Allow it to cool completely for several hours.
  • Make the Glaze: In a microwave-safe bowl, combine the 1 1/2 cups chocolate chips and 6 tablespoons of peanut butter. Microwave on high in 30-second intervals, stirring between each, until silky smooth.
  • Decorate: Pour the warm glaze slowly over the top of the cooled cake, letting it drip down the sides. Wait about 5 minutes.
  • The Topping: Sprinkle the chopped miniature peanut butter cups over the glaze, pressing them very gently so they adhere.
  • Set and Serve: Refrigerate the cake for at least 15 minutes to allow the glaze to set firmly before slicing.

Notes

  • Avoid Sinking Chips: Using mini chocolate chips is best because their light weight keeps them suspended in the batter during the bake.
  • Perfect Release: If you are nervous about the cake sticking, try using a "baking spray" that already contains flour for a foolproof coating.
  • Milk Swaps: Whole milk or even buttermilk works perfectly for an extra tangy crumb if you don't have nut milk.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.