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Bundt Cake with Peanut Butter Icing

This delicious spice cake, made with Musselman’s Apple Butter, complements the perfect peanut butter icing.

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  • butter or non-stick cooking spray
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 10 Tablespoons butter, softened
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 ½ cups MUSSELMAN’S® Apple Butter
  • 1 teaspoon vanilla extract

Icing & Garnish

  • 1 cup creamy peanut butter
  • 3 Tablespoons butter, softened
  • 1/4 cup sour cream
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1/3 cup honey roasted peanuts, chopped for garnish


For the Cake

  1. Step 1
    Preheat oven to 350° F. Butter a bundt pan (or spray with non-stick cooking spray). Set aside.

  2. Step 2
    Sift flour, baking powder, baking soda, and salt together into a medium bowl. Set aside.

  3. Step 3
    In a mixer bowl, beat butter and sugars on medium speed until creamy, about 2 minutes. Add eggs one at a time, mixing until combined. Add apple butter and vanilla extract and mix until combined.

  4. Step 4
    With mixer on low speed, add flour mixture a little at a time until incorporated. Raise speed to medium and beat for 2 minutes.

  5. Step 5
    Pour into prepared pan. Bake for 55-60 minutes or until a knife inserted into center comes out clean.

  6. Step 6
    Remove pan to a wire rack to cool for five minutes. Gently loosen cake from pan with knife. Invert cake onto wire rack. Allow to cool 15-20 minutes.

For the Icing & Garnish

  1. Step 1
    Add peanut butter, butter and sour cream to the mixer bowl. Alternate adding powdered sugar and milk until mixture is smooth and well combined.

  2. Step 2
    Spread icing over cake  (slightly warm or completely cooled - either is fine). Sprinkle the top with chopped honey roasted peanuts and slice to serve.

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