Glazed peanut butter bundt cake is a truly indulgent treat that’s perfect for peanut butter lovers!

Rich and delicious, this peanut butter pound cake is ultra-moist and loaded with nutty flavor, topped with a silky peanut butter glaze that adds the perfect sweet finish.

close-up view of a peanut butter pound cake, with peanut butter icing dripping down the sides.

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I’ve always loved a good pound cake, but this peanut butter pound cake takes it to a whole new level.

There’s something so satisfying about the dense, moist texture of a classic pound cake, and adding peanut butter gives it a rich, nutty, flavor that’s perfect for peanut butter lovers like me!

One of my favorite parts of this cake is the glaze, and if you ask me, it’s definitely not optional.

It’s not just any glaze – this one’s a peanut butter glaze that adds even more depth and sweetness to each bite.

It transforms this easy pound cake made with peanut butter into a truly show-stopping dessert.

This easy bundt cake is perfect for serving at gatherings, yet it’s also just as tempting to slice off a piece in the kitchen for a quiet moment with a cup of coffee.

And let’s be honest – a dessert like this is hard to beat. It’s a cake that’s simple enough for everyday but impressive enough for special occasions.

More Pound Cake Recipes You’ll Love:

a slice of glazed peanut butter pound cake served on a white plate, with another slice and the remaining bundt cake in the background.

Luscious Peanut Butter Bundt Cake

What really makes this peanut butter bundt cake incredible is that luscious, satiny peanut butter glaze.

It’s rich and velvety, adding just the right amount of sweetness to complement the nutty, buttery cake.

I love using smooth peanut butter in the glaze for that creamy texture that drapes so beautifully over each slice.

For the cake itself, I often go with crunchy peanut butter, which brings a little extra texture and a delightful crunch in each bite.

It’s a small change that makes this cake extra special and adds an unexpected twist that peanut butter lovers will go crazy for!

If you’re feeling a bit adventurous, you could always try stirring a bit of cocoa powder into the glaze for a chocolate-peanut butter topping.

This peanut butter bundt cake is truly a peanut butter lover’s dream, with a perfect balance of textures and flavors that makes every bite unforgettable.

More Treats for Peanut Butter Lovers:

Homemade peanut butter bundt cake with satiny peanut butter icing drizzled over the top and sides.

How to Make Peanut Butter Pound Cake

It’s really easy to make this delightful dessert.

Ingredients You’ll Need:

For the Cake:

Unsalted Butter, Room Temperature
Cream Cheese, Room Temperature
Granulated Sugar
Brown Sugar
Peanut Butter (Crunchy or Smooth)
Vegetable Oil
Vanilla Extract
Eggs, Room Temperature
All-Purpose Flour
Baking Powder

For the Glaze:

Sweetened Condensed Milk
Heavy Cream
Peanut Butter (Smooth)

close-up view of a slice of peanut butter pound cake, with a fork that has cut out a bite of the cake.

How to Make It:

(Full printable recipe card is available below)

Combine the wet ingredients. First, you’ll beat together butter and cream cheese until smooth.

Add granulated sugar and brown sugar, mixing until combined.

two photos; one shows butter and cream cheese beaten together; the other shows brown sugar and sugar added to the mixture.

Add peanut butter, vegetable oil, and vanilla extract, mixing until incorporated, scraping down the sides of the bowl as needed.

two photos; one shows oil, vanilla extract, and peanut butter added to the cake batter; the other shows the ingredients mixed in.

Finish the batter. Then add the eggs, one at a time, mixing well after each addition.

After that, you’ll gradually add the flour and baking powder, mixing just until incorporated.

two photos; one shows peanut butter cake batter after the eggs have been added in; the other shows the thick cake batter after adding the dry ingredients.

Bake the cake. Then, you’ll pour batter into a prepared bundt pan, spreading it evenly.

Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then run a knife along the edge to loosen it from the pan. Invert the cake onto a serving platter to cool completely.

two photos; one shows cake batter spread in bundt pan; the other shows the peanut butter bundt cake fresh out of the oven.

Prepare the glaze. Then, you’ll prepare glaze by combining sweetened condensed milk and heavy cream in a small saucepan.

Heat over medium-high heat, just to get it warmed (don’t boil it).

two photos; one shows sweetened condensed milk and heavy cream in a saucepan; the other shows them mixed together to warm.

Stir in the peanut butter until it has melted and the glaze is nice and smooth.

two photos; one shows peanut butter added to the icing base; the other shows the ingredients whisked together until smooth.

Glaze the cake. Last, you’ll spoon or drizzle glaze over cooled cake.

Let the glaze set to a smooth and satiny finish for about 10 minutes, then slice and serve.

overhead view of peanut butter pound cake topped with peanut butter glaze.

Notes and Adaptations:

You can use creamy or chunky peanut butter. I used chunky in the cake, and creamy in the glaze.
Leftovers can be stored, covered, at room temperature for up to 3 days.

a slice of peanut butter pound cake, topped with glaze, is served on its side on a white plate, showing the moist interior and tender crumb.

Recommended Equipment:

Yield: 12 Servings

Peanut Butter Pound Cake

Name: Peanut Butter Pound Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: 1 cup unsalted butter, softened to room temperature; 8-oz cream cheese, softened to room temperature; 1 cup granulated sugar; 2 cups brown sugar; 1/2 cup peanut butter; 1/2 cup vegetable oil; 1 Tablespoon vanilla extract; 5 eggs, at room temperature; 3 cups all-purpose flour; 1 teaspoon baking powder; 1 cup sweetened condensed milk; 1/4 cup heavy cream; 1/2 cup peanut butter

This peanut butter pound cake is a moist cake that's full of nutty flavor, then topped with a delicious peanut butter glaze that takes it to the next level!

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Ingredients

For the Cake:

1 cup unsalted butter, softened to room temperature
8-oz cream cheese, softened to room temperature
1 cup granulated sugar
2 cups brown sugar
1/2 cup peanut butter
1/2 cup vegetable oil
1 Tablespoon vanilla extract
5 eggs, at room temperature
3 cups all-purpose flour
1 teaspoon baking powder

For the Glaze:

1 cup sweetened condensed milk
1/4 cup heavy cream
1/2 cup peanut butter

Instructions

Preheat oven to 325F and spray a 12-cup bundt pan with baking spray (such as Baker's Joy) or butter and flour the pan.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), beat together butter and cream cheese until smooth.
Add granulated sugar and brown sugar, mixing until combined.
Add peanut butter, vegetable oil, and vanilla extract, mixing until incorporated, scraping down the sides of the bowl as needed.
Add eggs, one at a time, mixing well after each addition.
With the mixer on low speed, gradually add the flour and baking powder, mixing just until incorporated.
Pour batter into prepared pan, spreading it evenly. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then run a knife along the edge to loosen it from the pan. Invert the cake onto a serving platter to cool completely.
When cake is cooled, prepare glaze by combining sweetened condensed milk and heavy cream in a small saucepan. Heat over medium-high heat, just to get it warmed (don't boil it). Stir in the peanut butter until it has melted.
Pour or drizzle glaze over cooled cake. Let the glaze set for about 10 minutes, then slice and serve.