Go Back
+ servings

Peanut Butter Cream Cheese Pound Cake

Sue Lau
5 from 2 votes
Prep Time 13 mins
Cook Time 1 hr 30 mins
Course Cake, Dessert
Cuisine American
Servings 10


  • 1 cup plus 3 tablespoons soft unsalted butter
  • 2-1/2 cups granulated sugar
  • 3/4 cup creamy peanut butter
  • 8 ounces full-fat cream cheese (softened)
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 large eggs (at room temperature)
  • 3 cups cake flour


  • Preheat the oven to 325F.
  • Spray a standard 10-12 cup Bundt pan with Baker's Joy release spray or liberally grease and flour.
  • Cream butter and sugar in mixer fitted with a paddle until light and fluffy.
  • Add the peanut butter and cream cheese, mixing until smooth.
  • Add extract, baking powder and salt, then eggs one at a time.
  • Gradually add the flour, beating until smooth.
  • Spread batter evenly in the pan, tapping pan on counter to rid any air bubbles.
  • Bake for about 85-90 minutes, tenting top of pan with foil halfway through baking time.
  • Cake is done when a toothpick can be inserted and removed cleanly, without wet batter sticking to it.
  • Cool in pan 20 minutes, then turn out and finish cooling on a wire rack.
  • Dust with powdered sugar when cool, if desired.


From the kitchen of palatablepastime.com
Keyword peanut butter cake
Tried this recipe?Let us know how it was!