Peanut Butter Cream Pound Cake

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4.75 from 8 votes

Peanut Butter Cream Pound Cake

Prep Time 20

Cook Time 1 15

Servings

Calories 813kcal

Author Stacey Little

Ingredients

For the cake:

1/2 cup butter flavored solid shortening
1 cup unsalted butter (softened)
1 (8-ounce) package cream cheese (softened)
1/2 cup crunchy peanut butter
3 cups sugar
6 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
2 teaspoons vanilla extract

For the glaze icing:

3/4 cup sweetened condensed milk
1/2 cup peanut butter
3 tablespoons milk

Instructions

Grease and flour a 12-cup bundt pan. Set aside. DO NOT preheat the oven.
In a large bowl, use a mixer to cream shortening, butter, cream cheese, and peanut butter until smooth. Gradually add the sugar, beating until light and fluffy. Add eggs one at a time, beating well after each.
In a small bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, blending well. Add the vanilla and mix well.
Pour into the prepared pan. Place in a cold oven. Bake at 325°F for 1 hour and 15 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to rest in the pan for about 10 minutes, then invert onto a serving platter.
Make the glaze icing by mixing the sweetened condensed milk, peanut butter, and milk together until smooth. Pour over cooled cake.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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