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5 from 2 votes

Peanut Butter Pound Cake

Peanut Butter Pound Cake topped with chocolate glaze and crumbled Reese's peanut butter cups.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 15 slices
Calories: 448
Author: Lucy Brewer


  • 2 1/2 sticks unsalted butter
  • 2 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 heaping cup creamy peanut butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Chocolate Glaze

  • 1 1/2 cups powdered sugar
  • 4 tablespoons cocoa
  • 4 tablespoons milk
  • 2 teaspoons vanilla extract
  • 3-4 Reese's Peanut Butter Cups loosely chopped or crumbled


  • Preheat oven to 350.
  • Butter and flour a 9 or 10-inch bundt or tube pan.
  • Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, until just blended.
  • Add vanilla and slowly beat in peanut butter.
  • Sift flour with baking powder and salt, then add a little at a time to the butter mixture until well blended.
  • Spoon batter into prepared pan and bake for 45 minutes on 350, then reduce heat to 325 and bake 15-20 minutes longer, until cake tests done.
  • Cool in pan on wire rack for 10 minutes, then remove from pan and cool cake completely.
  • Spoon glaze over the top of cooled cake and top with crumbled Reese's Peanut Butter Cups.

Chocolate Glaze

  • Sift powdered sugar and cocoa together into a large bowl. Slowly stir in milk and vanilla, a little at a time, until glaze is smooth and pourable. Add more milk a few drops at a time if glaze is too thick.