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Peanut Butter Blossom Cake

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by: Tablespoon Kitchens
Updated Aug 27, 2018
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It’s hard to improve on the classic peanut butter blossom cookie, so we didn’t even bother trying. Instead, we found a genius way to take the classic Christmas cookie and turn it into a crowd-sized cake that’s topped with Hershey's™ Kisses™ milk chocolates.

Peanut Butter Blossom Cake

  • Prep Time 25 min
  • Total 2 hr 5 min
  • Servings 15
  • Ingredients 11
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Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 1/4 cups water
  • 1/2 cup creamy peanut butter
  • 1/3 cup vegetable oil
  • 3 eggs

Filling

  • 1 box (6-serving size) chocolate instant pudding and pie filling mix
  • 3 cups cold milk

Topping

  • 1 1/2 cups heavy whipping cream
  • 1/3 cup creamy peanut butter
  • 2 tablespoons powdered sugar
  • 15 Hershey's® Kisses® Brand milk chocolate, unwrapped

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • Step 
    2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
  • Step 
    3
    Cool on cooling rack 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • Step 
    4
    In large bowl, beat Filling ingredients with whisk 2 minutes (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Step 
    5
    Beat all Topping ingredients except chocolates in chilled medium bowl with electric mixer on high speed until stiff peaks form. Spread evenly on top of cake; garnish each piece with a chocolate.

Nutrition

No nutrition information available for this recipe

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