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Elvis Peanut Butter Gooey Butter Cake – 2 Maids a Baking

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I just may have a new favorite dessert.

And there isn’t a single ounce of chocolate in it… Gasp!!

That’s right, this recipe is a finger licking, milk chugging think about it all day long kind of good!!

Therefore, I can’t be trusted with the pan and must find a new home for it pronto!!

This recipe comes straight from one of my Paula Dean cookbooks. There are two things you know about a Paula Dean recipe:

1. It is going to be super tasty
2. Stock up on your butter because you are going to need it!!

Us dairy farmers like Paula!! 🙂

Anyhoo… I’ve been saying that a lot and I don’t think it is a very cool thing to say… sorry if you are keeping track of my cool factor… I am probably loosing more cool points by continuing to talk about how un-cool anyhoo is…

Well Anyhoo!!

Rumor has it that Elvis (who has a lot of cool factor) loved the combination of bananas and peanut butter. I’m sure if he was alive Paula would be making this for him all the time!! Or maybe he is alive and she does make it for him… I guess we will never know!!

Here is the recipe you have been so patiently waiting for!!

Start off with a box of your favorite yellow cake mix. I am partial to the Pillsbury with the pudding in the mix. 

Add eggs and butter 

and mix with a fork. 

Pat lightly into prepared pan. 

For the filling, beat cream cheese, eggs and vanilla. 

Mash up your bananas.

Add peanut butter, bananas and butter and beat well. 

Stir in powdered sugar and mix until smooth. 

Pour batter over cake mixture. 

Bake and allow to cool for about 15 minutes. 
Top each warm cake slice with a dollop of sweetened whipped cream and a mint leaf! 

Elvis Peanut Butter Gooey Butter Cake
Cake Layer:
1 18.25-ounce package yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted

1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 rips banana, mashed
1/2 cup (1 stick) butter
One 1-pound box powdered sugar

Whipped cream
Mint leaves

Preheat the oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray. In a large mixing bowl, stir together the cake mix, egg and butter with a fork, mixing well. Pat lightly into the prepared pan. To prepare the filling, in the same bowl beat the cream cheese, eggs and vanilla. Add the peanut butter, banana and butter and beat well. Stir in the powdered sugar with a spatula, then beat until the mixture is smooth, about 2 minutes. Pour the batter over the cake mixture. Bake for 45 to 50 minutes. You want the center to still be a little loose, so do not overbake. Allow to cool about 15 minutes before slicing. Top each warm cake slice with a dollop of whipped cream and a mint leaf.

We love seeing all of your recipes week after week!!

Link up those recipes below!!

As Paula says, “Best Dishes and Best Wishes.”

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  1. Hi,
    I just found your party on Face Book. Your Elvis Peanut Butter Gooey Butter Cake looks so good, like it would melt in your mouth. I am sharing my Busy Day Goulash today. Thanks for hosting and hope you are having a wonderful week!
    Miz Helen