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Peanut Crunch Cake

"This crunchy, peanut-y cake is quick, easy and stores well."
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servings 306 cals
Original recipe yields 24 servings (1 13x9 inch cake)


  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
  2. In a mixing bowl beat cake mix, peanut butter, and brown sugar on low speed until crumbly. Set aside 1/2 cup of mixture. To the remainder add water, eggs, and oil, and beat on high for 2 minutes. Stir in 1/4 cup each of the chocolate chips and the peanut butter chips. Pour into prepared pan.
  3. Combine peanuts, remainder of dough mix, and rest of the chips; sprinkle over batter.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool completely.

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Read all reviews 48
  1. 59 Ratings

Most helpful positive review

Great cake! The crunchy layer on top was so yummy. I read one of the reviews that said there was not enough chocolate so I made a chocolate glaze and drizzled it over the top. YUM! Peanut but...

Most helpful critical review

cake was delicious, but very heavy. i used only chocolate chips, which was good, b/c the PButter adds enough peanuty flavor. Also, because I used a slightly smaller baking dish, my cake didn't q...

Most helpful
Most positive
Least positive

Great cake! The crunchy layer on top was so yummy. I read one of the reviews that said there was not enough chocolate so I made a chocolate glaze and drizzled it over the top. YUM! Peanut but...

Incredible!! So moist, and delicious. Didn't change a thing, won't change a thing. Hubby had a buddy over, and he had not one, not two, but 3 pieces!! I will make sure I have the ingrediants on ...

I brought this to a BBQ and got great comments! Super easy too! I used 1/2 cup of each kind of chips in the batter and 1/2 cup of each kind of chips on top. I also used crunchy peanut butter and...

This is a EASY and delicious recipe! Next time I will put 1/4 cup of each of the chips for the topping and put the rest in the batter. Thanks! I really enjoyed making this and tasting was...

This smells divine when you're making it! One thing, next time I will put it into a large cookie sheet (11x15) to make thinner bars. This was tall like cake.

I have made this cake many times. It is very like one from a magazine I subscribe to. Since my family does not like even peanuts or any crunchy thing in their baked goods, I put white chocolat...

This is a nice cake for a change of pace when getting away from the all chocolate mind set. I love PB so this was right up my alley! Thank you for it.

I have made this recipe for a couple of years and it never fails to get compliments. Who can resist this moist peanut butter cake with its crumbly topping of nuts, chocolate chips and peanut bu...

Delicious! I didn't have peanut butter chips so I added more chocolate chips. I used dry roasted peanuts for the topping and though I usually like salty and sweet, I thought the topping was the...