Cannabis-infused Recipe: Peanut Butter Bundt Cake

May 29, 2021   |   By "Aunt Sandy" Moriarty

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1 Bundt cake or 12 slices


  • Bundt cake pan
  • 2 mixing bowls
  • Stiff spoon or spatula


  • 1 cup melted Aunt Sandy's 10x Cannabutter
  • 1 tablespoon regular butter for greasing pan
  • 1 ½ all-purpose flour
  • ½ teaspoon baking soda
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 cup peanut butter
  • ½ teaspoon vanilla extract


-Preheat oven to 350 degrees

-Grease Bundt cake pan with regular butter.

-In a mixing bowl, mix flour and baking soda and blend together.

-In a separate mixing bowl, blend cannabutter, sugar, egg, peanut butter and vanilla. Mix well.

-Add the flour and baking soda to the egg mixture and mix thoroughly.

-Pour the batter into the Bundt cake pan.

-Bake 30 minutes or until a toothpick inserted comes out clean.

-Let cool and remove from pan.

-Store in an airtight cake dish or wrapped tightly.

Shelf life is 5 days at room temperature or a week in the refrigerator. Frozen it will keep for 3 months.

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty