Ingredients Jump to Instructions ↓

  1. 1/2 cup packed brown sugar

  2. 1/2 cup Pillsbury BEST® All Purpose Flour

  3. 1/4 cup Jif® Creamy Peanut Butter

  4. 2 tablespoons butter, melted CAKE Crisco® Original No-Stick Cooking Spray

  5. 1/2 cup Jif® Creamy Peanut Butter

  6. 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening Or 1/4 cup Crisco® All-Vegetable Shortening

  7. 1 cup firmly packed brown sugar

  8. 2 large eggs

  9. 2 cups Pillsbury BEST® All Purpose Flour

  10. 2 teaspoons baking powder

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon baking soda

  13. 1 cup milk

Instructions Jump to Ingredients ↑

  1. TOPPING MIX brown sugar, flour, peanut butter and melted butter until crumbly. CAKE HEAT oven to 375ºF. Coat 13 x 9-inch baking pan lightly with no-stick cooking spray. BEAT peanut butter and shortening together until well blended. Slowly beat in brown sugar. Add eggs, one a time, beating until fluffy. COMBINE flour, baking powder, salt and soda. Add alternately with milk to creamed mixture, beating after each addition. Spread into prepared pan. Sprinkle with crumb topping. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean.


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