Nutter Butter Peanut Butter Bundt Cake
Prep time: 20 mins
Cook time: 65 mins
Total time: 1 hour 25 mins
  • 8 tablespoons (110 grams) unsalted butter
  • ⅓ cup (100 grams) smooth peanut butter
  • 1½ cups (319 grams) sugar
  • ½ cup (127 grams) light brown sugar
  • 4 eggs
  • 2½ cups (349 grams) all purpose flour
  • ½ teaspoon (3 grams) baking soda
  • ¼ teaspoon (2 grams) salt
  • ¾ cup (189 grams) sour cream
  • 1½ teaspoon (6 grams) vanilla extract
  • 1 cup (142 grams) lightly salted roasted peanuts
  • 24 (348 grams) peanut butter sandwich cookies (I used Nutter Butter), each broken in half or thirds and placed in a bowl
  • confectioners sugar for dusting
  1. Preheat the oven to 325°. Butter and flour a 14 cup bundt pan and set aside.
  2. Whisk together the flour, baking soda and salt. Set aside.
  3. Cream the butter, peanut butter, sugar and brown sugar on medium high speed for three minutes until light and fluffy, scraping the bowl down as needed. Add the eggs, one at a time, and mix on low to combine.
  4. Mix in the half of the dry ingredients followed by the sour cream and vanilla. Mix in the remaining half of the dry ingredients.
  5. Add the peanuts.
  6. Fold the cookie pieces into the batter. Transfer the batter to the bundt pan.
  7. Bake at 325° for 60 - 65 minutes. Allow the cake to cool in the pan. Turn out onto a cooling rack and dust with confectioners sugar.
Recipe by Desserts Required at