Peanut Butter Mini Bundt Cakes

Welcome to day five of kid friendly food week here on Cookin’ Mimi. The cake recipe just happens to fall on my one year blogoversary. Hard to believe I have been at this a year. I am mostly amazed that I have stuck with it this long. I have a terrible habit of not finishing things I’ve started.

Anyhoo, I love peanut butter cake and I normally have had it with a peanut buttercream icing and this recipe has a boiled fudge icing which beats any other peanut butter icing I’ve ever had. I used mini Bundt pans because I think they are cute but you could make a 13X9 cake, cupcakes or as a large Bundt cake. I haven’t tried this as a two layer cake yet so I don’t know how the icing would work on that. On to the recipe

Peanut Butter Mini Bundt Cakes

Ingredients:

  • 1 yellow cake mix
  • Eggs called for on the box
  • Oil called for on the box
  • Water called for on the box
  • ¼ cup melted peanut butter (optional and not recommended for 9 x 13 cakes)
For the icing
  • 1 1/2 cups of sugar
  • 7 Tablespoons of milk
  • 2 Tablespoons of shortening
  • 2 Tablespoons of margarine or butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup creamy peanut butter

Directions:

For the cake:

Preheat oven to 350 degrees. In a large bowl blend together cake mix plus oil, water and eggs called for on box and peanut butter if using. Pour in to greased and floured cake pan(s) or lined muffin tin and bake for around 35 minutes for a 9X13, 45-65 minutes for a large Bundt and around 25 minutes for mini Bundt pans or cupcakes or until a skewer comes out with fine crumbs.  Cool completely.

For the icing:

(adapted from Southern Plate)

Combine the sugar, salt, margarine, shortening and milk in a heavy bottomed sauce pan. Cook over medium heat until it comes to a rolling boil. Make sure to stir it constantly to keep it from scorching because burnt sugar and milk is not tasty. Once it comes to a rolling boil, cook for a minute or two without stirring. Remove from heat and add the peanut butter and the vanilla. Iced cooled cake(s) by pouring icing over the top or using a ladle or something similar for the cupcakes. If using Bundt pans put on a cooling rack over a plate, platter or cutting board to catch extra icing. If it starts to harden up before you can ice the cake set over a low heat and stir for a few seconds and it should loosen up enough to pour.

Linked to Sweet Tooth Friday at Alli ‘n Son and Ingredient Spotlight


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Comments

  1. Congrats on your blogaversary!!! love PB and I have a mini bundt pan set. Those look tasty.

  2. These look delicious! Thanks for sharing!

    Stop by my blog sometime–I’d love for you to check out some of my recipes and become a follower, if you like! 🙂

  3. Congrats on your 1 year blogoversary! These little bundt cakes are the perfect sweet treat. I could eat that frosting from a spoon! I’m visiting from STF.

  4. These look so wonderful. Cannot wait to make them.

  5. Ooooh! just too delicious! And I love that you used mini bundt tins…just the right size for a pure mouthful fix of peanut butter ! Sweet TF!…yvette@twistedvines

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