Paula Deen Peanut Butter Chocolate Crunch Cake

Paula Deen Peanut Butter Chocolate Crunch Cake is an easy poke cake made with marble cake mix, caramel and crunchy peanut butter candy bars, ready in 30 minutes plus cooling. This make-ahead potluck dessert fits cookout season, church suppers and the holiday table, since it feeds 15 from one pan.

Poke the holes while the cake is fully cooled, because that is what lets the caramel mixture soak down instead of pooling on top. Skip the poking and you get a soggy layer of sauce sitting over a plain cake.

Paula's test kitchen suggests freshly whipped cream over store-bought whipped topping, and it does hold up better under the chocolate drizzle. The recipe also bakes happily in two round pans, so you can stack it for a taller cake.

Paula Deen Peanut Butter Chocolate Crunch Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

380

kcal

A marble cake soaks up sweet caramel and condensed milk, then gets topped with fluffy whipped cream, crushed peanut butter crunch candy and a chocolate drizzle. Once it chills, the layers slice cleanly and every forkful has some crunch.

Ingredients

• 1 box marble cake mix
  

• 1 (14 oz) can sweetened condensed milk
  

• 1 jar prepared caramel topping
  

• 1 bag snack size peanut butter crunch candy bars
  

• 1 (8 oz) container whipped topping
  

• 1 cup prepared chocolate syrup
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then get a 9x13 pan ready while it heats.
• Bake the cake: Prepare the marble cake mix as directed on the box and bake it in the 9x13 pan. Let it cool completely before you move on, so the topping soaks in instead of melting.
• Poke the cake: Poke holes all over the cooled cake with the handle of a wooden spoon or a fork. These holes are where the caramel mixture will settle.
• Mix the caramel: Stir the sweetened condensed milk and the caramel topping together in a medium bowl until smooth. Then pour it evenly over the cake so it runs into the holes.
• Add the candy: Break the snack size peanut butter crunch candy bars into pieces and sprinkle half of them all over the cake. Save the rest for the top.
• Top and drizzle: Spread the whipped topping over the cake, then sprinkle on the remaining candy pieces. Finish by drizzling the chocolate syrup over the top, and serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use freshly whipped cream instead of whipped topping?

Yes, and the test kitchen actually recommends it. Paula's version is 1 cup heavy cream whipped with 1/4 cup confectioners sugar, which tastes richer than store-bought topping.

Can I bake this cake in round pans instead?

Yes, the recipe notes it can be baked in two round cake pans. The test kitchen also made individual servings in a small springform pan, which looks great on a dessert table.

Can I make this peanut butter chocolate crunch cake ahead of time?

You can bake the cake, poke it and add the caramel layer a day ahead, then cover and refrigerate. Add the whipped topping, candy and chocolate drizzle just before serving so the crunch stays crisp.

How do I store leftovers?

Cover the pan tightly and keep it in the refrigerator. The candy will soften a bit over time, so it tastes best within a couple of days.

What is the most common mistake with a poke cake like this?

Pouring the caramel mixture over a warm cake is the usual one, since it melts the topping and can make the cake gummy. Let the cake cool fully first, and the layers stay distinct.