Peanut Butter Chocolate Gooey Butter Cake
This Peanut Butter Chocolate Gooey Butter Cake is a Devil’s food crust topped with a peanut butter ooey gooey layer. There are few things more decadent in this world.
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PEANUT BUTTER CHOCOLATE GOOEY BUTTER CAKE
We spent the day with friends swimming, playing cornhole, passing babies around, and eating copious amounts of really good food. You know…the kind of day where you’re not so concerned that naptime is being missed or that your diet has just gone out the window. A day that’s full of sunscreen and dotted with cake batter truffles. It ended with sunkissed cheeks, baths, and The Sandlot in jammies.
It was a good day.
If you’ve ever had gooey butter cake you know that it’s a melt in your mouth slice of heaven. It’s super rich; a small slice will do ya.
The crust is made out of Devil’s food cake mix but you certainly use regular chocolate cake mix too.
Can you believe I almost forgot the stick of butter in the filling. That would be a not so gooey butter cake. 
The hardest part will be waiting for these to cool. If you have any sort of self-discipline, a good 4-5 hours is suitable for cooling. Guess how long I waited?
OTHER CAKE MIX RECIPES:
- RED VELVET CAKE MIX CINNAMON ROLLS
- OOEY GOOEY BUTTER COOKIES
- CAKE BATTER MUDDY BUDDIES
- BANANA UPSIDE DOWN CAKE
- CARROT CAKE COOKIES
Peanut Butter Chocolate Gooey Butter Cake
Ingredients
Cake:
- 1 (18.25-oz package) Devil's food cake mix
- 1 egg
- 1/2 cup butter, melted
Filling:
- 1 (8 ounce package) cream cheese, softened
- 1 cup creamy peanut butter
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 (16 ounce box) powdered sugar (3 3/4 cups)
Instructions
- Preheat oven to 350 degrees and lightly grease a 13x9-inch baking dish.
- For the cake: Combine all the ingredients and mix well with a mixer; press the mixture into the bottom of the prepared baking dish.
- For the filling: In a large bowl, beat the cream cheese and peanut butter until smooth; add the eggs, vanilla, and butter. Beat together. Add the powdered sugar and mix well.
- Pour peanut butter mixture over the cake mixture and bake for 40 to 50 minutes, Do not overbake, the center will be a little gooey but will set up as it cools.
- Serve with whipped cream or ice cream.
Notes
Trying to figure out why my topping layer rose so high. Made per the instructions, and have made a number of other gooey cakes without that happening. Used Reese’s brand creamy peanut butter
That is weird?
Can I add food coloring to the filling of this cake?
Sure!
I made these on thanksgiving but forgot to put the peanut butter in the topping but I had added some mini Reese’s cups and I also added a baking Reese’s bag to the cake. They were amazing I’m making theM for Christmas cuz every one loved them . But I won’t forget the pb this time
Thank you!
Do you think this would work as cupcakes?
Thanks and I love your recipes.
It’s definitely a dense cake so I don’t think it would work as cupcakes. It’s more like a cheesecake.
I’ve had tried this recipe twice and I have yet to get it down packed. My peanut butter filling comes out amazing, but the problem is the cake batter. I don’t know how you get it to a thick brownie type texture. Mine is always wet like cake, the peanut butter filling always sinks to the bottom. Can you tell me exactly what cake mix you buy and what to put in it, so it won’t happen again?
I usually use Betty Crocker. Sorry I’m not sure what happened?
These look amazing! What’s a foolproof way to know if they’re done or not though? I know since they’re supposed to be “gooey” that a toothpick won’t probably do the trick. I just don’t want the top to be raw but I don’t want to burn the bottom. Is it pure looks/guesstimation? Thanks!
I would go by the estimated time given and just make sure the top is set and not jiggly.
Simple and quick to prepare.
Turns out moist and tasty every time and someone always asks for the recipe.
Serves well warm or cold and I serve my cake with cool whip on the side.
Glad you liked it!
Do you have to refrigerate this because of the cream cheese? Looks wonderful!
It’s probably a good idea but I can’t say I always do.
I accidently cut the butter in 1/2 for the bottom layer, but it pressed down fine! Should I pull it up to add it?
If not, how would it change the PB layer if I halved the butter in that? Or kept the butter and halved the sugar? Anybody play with the recipe at all?
The dessert was fabulous!!! My family loved it😃😃😃😃😃
So glad to hear that.
Could I use Brownie mix instead of the devil’s food or chocolate cake mix for the Peanut Butter Chocolate Gooey Butter Cake?
I think you could but it definitely won’t be that melt in your mouth texture. It will be firmer.
Ok thank you. I will try it with the devils food instead.
i am going to try this cake today. It sounds wonderful! In the picture it looks like a 9 1/2X11 pan. Please let me know if this is not correct. Thank you.
I used a 9×13 in the picture. Good luck!
How can I adjust it for an 8 inch round cake?
So it will make two 9-inch circle pans or 2 thick 8 inch rounds.
HELP! I’m completely brain dead and forgot the cake mix at the store! Grr! Can I sub with the cake on the side of the Hershey’s cocoa tub? Thanks!
Probably! Sorry!
Made two of these tonight! One didn’t turn out as great and I’m thinking it might be my oven. :(. They taste great though and are cooling overnight. Maybe the more gooey one will look better in the morning. I think showing a picture of the dish right after it goes out of the oven would be helpful. Just a thought! Have a wonderful Thanksgiving! :).
Made this w/Biscoff Spread instead of the Peanut Butter – AWESOME!
Thanks for the Recipe.
Oh my! I made this yesterday to take to a “girls night in” with some of my college friends. I had all of the ingredients for it but the chocolate cake mix, so I used a box of German chocolate cake mix instead. Needless to say, we could not stop eating this! I think tears were shed when it was gone and trust me, we finished it all. I can’t imagine how delicious this is with devil’s food cake. My husband followed the platter with his eyes as I was leaving the house, so I’ll just HAVE to make it again to share with him! 🙂
By the way, I made your tuscan dip to take, as well. I didn’t have sundried tomatoes, so I made it with spinach instead and that, too, was a huge hit!
Ooh. Those are two winners! so glad you enjoyed them. I think German chocolate would be good too!
I made these and they were really fabulous. My family is obsessed with chocolate and peanut butter…but I am not. I’ll always choose something fruity for dessert over peanut butter and chocolate. But, I really loved these. There was something about that top cream cheese/peanut butter layer that was wonderful. It almost melts in your mouth. Really great!
These look delicious! And it sounds like you had a great day as well!
I love gooey butter cake and I love chocolate and peanut butter, so yes. This is a winner!!
PB+choc is my favorite combination to start with so it’s not much of a surprise that this flavor is my favorite kind of gooey butter cake!
I make Paula Deen’s Pumpkin Gooey Butter Cake every year for our Thanksgiving Potluck at church. If I don’t make it, I hear about it. I’m going to need to try this version. Looks amazing!
Sounds like the perfect day and the perfect flavor combination! Yum!
Love those kinds of days!! These look absolutely perfect 🙂
Sounds like the perfect day to me. I live on the other side of the world so it’s not quite so warm here! Looking forward to trying out this yummy dish.
This is on my to-do list for tomorrow! Yum! You probably waited as long as I’m going to wait before “tasting” it. Thanks for this piece of heaven recipe.
Sounds like a great memory day was created! This cake is a must! The perfect combo!
Sounds like a wonderful day and the cake sounds fantastic. Blessings, Catherine