Sunday, June 26, 2016

Peanut Butter Cake ~ A doctored up Gluten Free Cake Mix Recipe

Peanut Butter fans, this recipe is for you!!  If you are the person who's favorite candy bar is the PB cups, you may have to make this cake!!

The inspiration for this cake was one of those Facebook food videos that get passed around.  You know the ones right? It's just music and the ingredient typed out  as they show you do each step.  Some crock pot peanut butter cake.  We LOVE Peanut butter in our house. It's not Paleo, some of you may know that we follow that life style.  I guess you can say 80% now because cakes like this keep popping up in our kitchen... LOL!!  So fire us from the hard core group!!  On that note, as soon as I go 100% paleo I notice the fat from my belly immediately melts off (like in a quick way).  I bet this could be made Paleo.  I'll have to think on that....

Getting back to the cake.  This Peanut Butter Cake recipe is another addition to the collection of cake mix recipes I have on how to doctor up a Gluten Free Cake Mix.

1 17 oz. Pillsbury Gluten Free Classic Yellow cake mix
1/3 cup of Butter, softened
1/2 cup Creamy Peanut butter
3 eggs
1 cup Water

3 Tablespoons Creamy Peanut Butter
1 Tablespoon Butter, softened
1/4 Cup Heavy Cream
1 cup Powdered Sugar

Preheat oven to 350 degrees.
Spray Olive or Coconut Oil onto two 8-inch baking pans or an 8x11x2 glass dish.

  • In a large bowl, combine the peanut butter and softened butter.  Mix until combined.
  • Add eggs, one at a time until fully incorporated.
  • Next, add the cake mix and water.
  • Whip batter for 3 minutes until fully incorporated. 
  • Pour equally into two greased 8-inch round baking pans or your 8x11 dish. 
  • Bake at 350° for about 32-35 minutes or until tooth pick inserted comes out clean. 
  • Remove to wire racks to cool completely while you make the frosting.
  • Add Peanut butter, butter, cream and sugar to a bowl.
  • Whip (adding a drop or two more milk as necessary) until the consistency of frosting.

Notes: I have migrated from the Betty Crocker Gluten Free cake mixes to Pillsbury.  I like Pillsbury better.  Its not grainy like BC was.  It also is a bigger mix size which I also like.  And the real plus, you can get two 8" layers out of one box.  As an alternate I like the 11x8 for a sheet cake pan because the cake is taller in that pan.  You can use the standard 13x9 as the box suggests.  its just a thinner cake size is all. Print

Thursday, March 17, 2016

Gluten Free Gooey Butter Cake

There are a ton of Cake Mix gooey butter cake recipes on the web today.  They are mostly okay but my mother does not like them.

I grew up with my mom visiting the Italian Bakery on Saturday mornings.  She would always include  a Gooey Butter Cake to the list of items she would purchase.  Fast forward to today.  She is NOT pleased with the Gooey Butter Cakes you can find in Walmart or your other local grocery markets.  She says she can't taste the flavor of the butter like she remembers and the cake is "entirely" too sweet (which is a shocking statement coming from my mom who has a massive sweet tooth).

So I adapted a recipe to add more butter to the filling and crust and more eggs to the crust (since the crust in a GF version of this was always too crumbly).  Mom says this is a keeper for her.  Record it so she can copy it in the future.  Okay mommy, here it is.....


1 box of (17ounces) Pillsbury Gluten Free Yellow Cake Mix
1 stick (8 tablespoons) lightly salted butter, melted
2 large eggs
1 tablespoon pure vanilla extract


1 package (8 ounces) cream cheese, at room temperature
1 stick (8 tablespoons) lightly salted butter, melted

2 large eggs 1 teaspoon pure vanilla extract
3 cups confectioners' sugar

  • Place a rack in the center of the oven, and preheat the oven to 350 degrees F. 
  • Grease a 13- by 9-inch baking pan and set aside. 
  • Place the cake mix, melted butter, egg, vanilla, and almond extract in a large mixing bowl and blend with an electric mixer on low speed until mixture comes together in a ball, 2 minutes. 
  • With your wet fingertips, pat the dough into the bottom of the pan, smoothing it out and pushing it halfway up the sides. Set the pan aside.
  • For the filling, place the cream cheese in the same mixing bowl used to make the crust and blend on low speed until fluffy, 30 seconds. 
  • Stop the machine, scrape down the sides and then add the melted butter, eggs, and vanilla and beat on medium speed until smooth, 1 minute. 
  • Stop the machine, scrape down the sides and add the confectioners' sugar. Beat on medium speed until smooth and thickened, 1 to 1½ minutes more. 
  • Pour the filling over the crust, and place the pan in the oven. 
  • Bake the cake until it is well browned around the edges but the center still jiggles a little when you shake the pan, 45 to 50 minutes. 
  •  Remove the pan from the oven and place the pan on a wire rack to cool, 30 minutes. 
  • Cut into squares and serve.
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