Pillsbury Bake-Off Countdown: Peanut Butter Boston Cream Cake

Peanut butter boston cream cake


CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Talk about a tasty prospect: Boston's classic dessert gets a peanut buttery upgrade. And is titled "cake" instead of "pie"...and then uses cookie dough. Confusing, but delicious!

This sweet treat was created by Mary Beth Mandola of Houston, TX, who says "Turn Pillsbury peanut butter cookie dough into a yummy cake. Really!".

Peanut Butter Boston Cream Cake

 12 servings

  • 3/4 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons pure Vanilla Extract
  • 1/4 cup peanut Butter
  • 2 eggs
  • 1 roll Pillsbury® refrigerated peanut butter cookie dough
  • 1/4 cup Pillsbury BEST® All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sour cream
  • 3/4 cup Hershey's® milk chocolate baking chips
  • 2 tablespoons chopped Fisher® Lightly Salted, Dry Roasted Peanuts
  1. To make filling, in medium bowl, beat 1/2 cup whipping cream and powdered sugar with electric mixer on medium speed until stiff peaks form. Add 1/2 teaspoon of the vanilla and peanut butter; beat on low speed just until blended, being careful not to overmix. Refrigerate.
  2. Heat oven to 350°F. Spray 2 (8- or 9-inch) round cake pans with Crisco® No-Stick Butter Spray. In large bowl, beat eggs with electric mixer on high speed, about 5 minutes or until thick and lemon colored. Break up cookie dough into eggs; beat on low speed until creamy. Add remaining 1 teaspoon vanilla; beat on low speed until blended.
  3. In small bowl, stir together flour, baking powder and baking soda. Add flour mixture gradually to egg mixture, beating with electric mixer on medium speed, until blended. Add sour cream; beat on low speed until mixed. Divide batter evenly between pans.
  4. Bake 18 to 28 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks. Cool completely, about 30 minutes.
  5. Meanwhile, to make ganache, in small microwavable bowl, microwave remaining 1/4 cup whipping cream and chocolate chips on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Set aside.
  6. To assemble cake, place 1 cake layer, bottom side up, on serving plate. Spread peanut butter filling on top to within 1/2 inch of edge. Top with remaining cake layer, rounded side up. Spread ganache over cake, covering top and allowing ganache to run down side of cake. Sprinkle peanuts around top edge of cake. Refrigerate 1 hour. Store covered in refrigerator.