Peanut Butter Pound Cake

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  • 8 Oz Cream Cheese, Softened
  • 1 Cup Butter, Softened
  • 1/2 Cup Shortening
  • 1/2 Cup Peanut Butter
  • 1/4 Cup Chopped Peanuts
  • 3 Cups Sugar
  • 6 Eggs, Room Temp
  • 3 Cups Flour
  • 2 Tsp Baking Powder
  • 1/8 Tsp Salt (if using unsalted butter)


  • 1 12 oz Can Sweetened Condensed Milk
  • 1/2 Cup Peanut Butter
  • 2 Tbsp Vanilla


In a large mixing bowl, cream together the cream cheese, butter, shortening and peanut butter until fluffy. Add in the peanuts and cream together with the sugar a cup at a time. Add in the eggs one at a time. In a separate bowl, whisk together the flour, the salt and the baking powder, and combine that into the batter.
Take a large bundt pan and completely cover the inside with softened butter using your hands. Do not leave any chunks of butter. Dust the inside totally with flour and remove any excess. Pour batter into the cake pan and sprinkle with extra nuts if wanted. Place in a cold oven and bake at 325 degrees for about and hour and 15 minutes. A toothpick should come out cleanly. Allow to cool for about 10 minutes before turning the cake out onto a serving platter.

Mix together the condensed milk, PB and vanilla until smooth. Pour over the cake once cooled. Serve and enjoy!