Chocolate Cluster-Peanut Butter Cake Recipe -
Chocolate Cluster-Peanut Butter Cake Recipe

Chocolate Cluster-Peanut Butter Cake

Recipe by  

"Our readers love chocolate and peanut butter paired together! We've taken a box mix and transformed it into a stunning holiday centerpiece with clusters of chocolate coated peanuts that add a WOW! look and flavor."

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Original recipe makes 16 servings Change Servings

    1 hr 20 mins


  1. Preheat oven to 350 degrees F. Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans. Cool 10 min.; remove from pans. Cool completely on wire racks. Meanwhile, pour milk into medium bowl. Add dry pudding mix. Beat 2 min. or until well blended. Add peanut butter; beat well. Refrigerate until ready to use.
  2. Mix peanuts and melted chocolate; stir until evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
  3. Place one of the cake layers on cake platter; spread with 1 cup of the pudding mixture. Cover with remaining cake layer. Gently stir whipped topping into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate peanut clusters. Store leftover cake in refrigerator.
Kitchen-Friendly View


  • Size-Wise
  • A serving of this decadent cake goes a long way on chocolate flavor.
  • How to Easy Microwave Melting
  • Microwave 1 unwrapped square of BAKER'S Chocolate in microwavable bowl on HIGH 1 min., stirring after 30 sec. (The square will retain its shape.) Stir until chocolate is completely melted. Add 10 sec. for each additional square of chocolate.

Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2009

Very good, but also tastes like it doesn't require a lot of work =) Maybe adding something to the cake mix part so it isn't so obvious that it came from a box.

Most Helpful Critical Review
Jun 22, 2009

The frosting was way too soft and runny. I should have trusted my instincts when I saw the ingredients, but decided to give it a try. Won't make that mistake again. The flavor was amazing, but it ran down the sides of the cake into a blob on the tray. Might be okay if you use a 9x13 pan and only frost the top, but not for a layer cake.


9 Ratings

Jul 02, 2009

YUMMMM! This cake was amazing. I LOVE PB period, so what I did to pump up the peanut butter flavor was: ~added Peanut Butter morsels into the cake batter long w/ 1/2 cup of slightly melted PB. Note: The review before me said the frosting came out runny??? Once the pudding sets up w/ the cool whip it's pretty firm (so not sure what happened there)?? It worked out fabulous for me.

May 19, 2009

I loved this cake!!!! At first I didn't think that there would be enough peanut butter mix left after filling the center of the cake, but there was plenty left to mix with the cool whip. A few of the people that I served this to did not care for it- but most did. What's not to like? I used peanuts that were already covered in chocolate.

Mar 08, 2010

This is such an amazing recipe. I made it for my mom's birthday and the entire cake was gone! The peanut clusters on the top were a huge hit and so easy to do. I'm making it again for my anniversary!

Feb 22, 2010

So yummy! Have you tried other PB filling recipes and find that they really don't have that peanut buttery flavor you were looking for? The idea here, to mix the peanutbutter with a pudding mix (and milk of course) is genius. The PB gives the pudding a stiffer texture that holds it's place between the layers better than pudding alone. NOW I used all of my PB/pudding mix in my layers and made my own "Fluffy Frosting" using PB as part of my shortening. But the frosting concept here looks great in theory as well!

Jan 21, 2010

Great recipe! I added about a 1/4 cup melted peanut butter to the cake mix which gave it a hint of peanut butter and made it taste more homeade. I didn't have peanuts so I decorating it with chocolate frosting. Delicious!!

Oct 26, 2009

This cake was a big hit and super easy to make.


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