A lady that I work with (and adore) requested a bundt inspired by her favorite sandwich, peanut butter and pickles. My initial reaction was “this woman is a psychopath” and my second reaction was “oooh, an excuse to use peanut butter chips”. I actually liked this cake more than I thought I would because the honey cornbread and peanut butter chips calmed the pickle flavor. You don’t actually taste the chopped up pickles, just a faint hint of dill from the pickle juice (if I say “pickle juice” three times, does something happen? Do I summon a ghost?).
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Prep pan
- 1 box yellow cake mix
- 2 boxes of Jiffy Honey Cornbread Mix
- 1/3 cup milk
- 4 eggs
- 5 tablespoons butter, melted
- 2 cups of peanut butter chips
- 1 cup of finely chopped pickles
- 1 cup juice from a pickle jar
Bundt Instructions
Step 1
Preheat oven to 325° and prep your bundt with Bundt Gunk or non-stick spray.
Step 2
Mix cake mix and corn bread mix together in a large bowl.
Step 3
Add milk, eggs, and melted butter. Mix until just combined (a few streaks of flour are ok).
Step 4
Add pickles and peanut butter chips and mix until combined. Don’t over mix!
Step 5
Pour into bundt pan and bake for 40 minutes, or until baked through. You’ll know it’s done when you lightly press your thumb into the cake and it bounces back.
Step 6
Let your bundt rest for 15 minutes then invert on to serving plate.
Step 7
Try to convince others to eat.
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