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Peanut Butter "Cup" Cakes


  • 1 pkg (18.25 ounces) devil's food cake mix
  • 1 1/3 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup peanut butter
  • 2 1/2 tablespoons milk
  • 1 1/4 cups Frozen whipped topping divided, thawed
  • 5 cups chocolate icing
  • Chopped peanuts optional


5 mini cakes.


Step 1

Preheat oven to 350°F. Spray pans with vegetable pan spray.

Step 2

Prepare cake mix with water, oil and eggs following package instructions. Fill prepared pans 2/3 full (about 1/2 cup batter); reserve remaining batter.

Step 3

Bake 18-20 minutes or until toothpick inserted in cake comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely. Bake remaining cake batter as directed above.

Step 4

In small bowl, combine peanut butter and milk; stir until completely smooth.

Step 5

Fold in 1/2 cup whipped topping until thoroughly combined; fold in remaining whipped topping. Spoon into cake cavities.

Step 6

Assemble cakes by inverting one layer onto second layer. Ice, as desired, with chocolate icing; sprinkle, if desired, with peanuts. Chill until ready to serve.