Funny Bones Cake: A Nostalgic Treat Reimagined

My grandmother, Nana Betty, had a knack for making ordinary days feel like celebrations. Her secret? A well-stocked pantry and an even better imagination. I distinctly remember the time she surprised us all with a cake that tasted exactly like our favorite childhood snack, Drake’s Funny Bones. She called it her “Funny Bones Cake,” and it was an instant hit. The moist chocolate cake, the creamy peanut butter filling, and that sweet, simple glaze – it was pure magic, transforming a grocery store treat into something extraordinary, something made with love. Now, I’m sharing that love with you, through a faithful recreation of that recipe.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 40-50 minutes (or 30-35 minutes for some coated pans)
• Total Time: 1 hour 5 minutes
• Servings: 12-16
• Yield: 1 bundt cake
• Dietary Type: Not specified

Ingredients

For the Peanut Butter Filling:

• 4 ounces cream cheese, softened
• 1 cup creamy peanut butter (do not use natural peanut butter unless you like a very dense filling)
• 2 cups sifted powdered sugar
• 1 tablespoon vanilla extract
• Milk (to thin out filling)

For the Cake:

• 1 (18 ounce) package devil’s food cake mix
• 1/2 cup vegetable oil
• 1 cup sour cream
• 4 eggs

For the Glaze:

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2-3 teaspoons light cream

Equipment Needed

• 12-cup bundt pan
• Electric mixer
• Mixing bowls
• Measuring cups and spoons
• Wire rack

Instructions

1. Prepare the Peanut Butter Filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until thoroughly combined and smooth. This is crucial for a creamy, even filling.

2. Sweeten the Filling: Gradually add the sifted powdered sugar to the cream cheese mixture, one cup at a time, beating well after each addition. This prevents the sugar from flying everywhere and ensures a smooth, lump-free filling.

3. Flavor the Filling: Add the vanilla extract to the bowl and beat until everything is well incorporated. Vanilla enhances the peanut butter flavor and adds a subtle warmth.

4. Adjust the Consistency: Now, add milk one tablespoon at a time, beating after each addition, until the filling reaches your desired consistency. You want it to be thick enough to hold its shape in the cake but thin enough to spread easily. Set the finished filling aside.

5. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Make sure your oven rack is in the center position.

6. Prepare the Bundt Pan: Thoroughly spray a 12-cup bundt pan with cooking spray for baking. This is essential to prevent the cake from sticking and ensure a clean release after baking. Don’t skimp on the spray; get into all the nooks and crannies of the pan.

7. Mix the Cake Batter: In a large mixing bowl, combine the devil’s food cake mix, vegetable oil, sour cream, and eggs. Beat the mixture with an electric mixer at medium speed for 1-2 minutes, until the batter is smooth and well combined. Be careful not to overmix, as this can result in a tough cake.

8. Reserve Some Batter: Reserve 2 cups of the prepared cake batter in a separate bowl. This will be used to cover the peanut butter filling and prevent it from sinking to the bottom of the cake.

9. Pour the Initial Batter Layer: Pour the remaining cake batter (the majority of it) into the prepared bundt pan, spreading it evenly across the bottom.

10. Add the Peanut Butter Filling: Carefully spoon the peanut butter filling in a ring on top of the cake batter in the pan. It’s crucial to avoid letting the filling touch the sides of the pan, as this will cause it to burn and stick. Aim for a consistent ring of filling in the center of the cake.

11. Cover with Remaining Batter: Gently spoon the reserved 2 cups of cake batter over the peanut butter filling, covering it completely. This creates a seal that keeps the filling in place during baking.

12. Bake the Cake: Bake the cake in the preheated oven for 40-50 minutes. If you are using a bundt pan with a dark or coated finish, start checking for doneness at 30-35 minutes, as these pans tend to bake faster.

13. Check for Doneness: To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is ready. If it comes out with wet batter, bake for a few more minutes and check again.

14. Cool the Cake: Cool the cake in the bundt pan for 20 minutes on a wire rack. This allows the cake to firm up slightly, making it easier to remove from the pan.

15. Invert and Cool Completely: After 20 minutes, carefully invert the cake onto a wire rack to cool completely. Make sure the rack is clean and dry to prevent the cake from sticking.

16. Prepare the Glaze: While the cake is cooling, prepare the glaze. In a small bowl, mix the powdered sugar, vanilla extract, and light cream together until smooth. Add more cream as needed to reach your desired consistency. The glaze should be thick enough to drizzle but thin enough to spread easily.

17. Glaze the Cake: Once the cake is completely cool, place it on a serving platter and drizzle it with the prepared glaze. Let the glaze set for a few minutes before serving.

Expert Tips & Tricks

• Sifting the powdered sugar for the filling is essential to avoid lumps and ensure a smooth, creamy texture.
• Don’t be tempted to use natural peanut butter unless you prefer a denser, less sweet filling. The added stabilizers in processed peanut butter help create the desired creamy consistency.
• If your bundt pan is prone to sticking, you can also dust it with flour or cocoa powder after spraying it with cooking spray.
• To prevent the cake from sticking to the wire rack after inverting, lightly grease the rack with cooking spray or butter.
• If the glaze is too thick, add a few drops of cream at a time until it reaches the desired consistency. If it’s too thin, add a little more powdered sugar.
• For a richer flavor, you can add a tablespoon of brewed coffee to the cake batter.

Serving & Storage Suggestions

Serve the Funny Bones Cake slightly chilled or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream. Leftovers can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To reheat, thaw the cake in the refrigerator overnight and then warm it in a low oven or microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	585 kcal	29%
Total Fat	35.3g	54%
Saturated Fat	9.5g	48%
Cholesterol	83mg	28%
Sodium	520mg	22%
Total Carbohydrate	61.5g	21%
Dietary Fiber	2.3g	9%
Sugars	44g	–
Protein	11g	22%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free devil’s food cake mix and ensure all other ingredients are gluten-free as well.
• Dairy-Free: Substitute the sour cream with a dairy-free alternative like coconut cream or plain non-dairy yogurt. Use a dairy-free cream cheese alternative for the filling.
• Chocolate Glaze: Replace the vanilla glaze with a chocolate glaze by melting chocolate chips with a little bit of cream or milk.
• Peanut-Free: Substitute the peanut butter in the filling with sunflower seed butter or almond butter.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cake mix?
A: Yes, you can experiment with other cake mix flavors, such as chocolate fudge or German chocolate. Just be sure to adjust the baking time accordingly.

Q: Can I make this cake in a regular cake pan instead of a bundt pan?
A: Yes, you can bake it in two 9-inch round cake pans. Reduce the baking time by about 5-10 minutes.

Q: How do I prevent the peanut butter filling from sinking to the bottom of the cake?
A: Make sure to reserve enough batter to cover the filling completely. Also, avoid overmixing the cake batter, as this can cause it to become too thin.

Q: Can I make the cake ahead of time?
A: Yes, you can bake the cake a day or two in advance. Store it tightly wrapped in the refrigerator. Glaze the cake just before serving.

Q: What if my cake sticks to the bundt pan?
A: Let the cake cool completely in the pan before attempting to remove it. If it still sticks, gently loosen the edges with a thin knife or spatula. You can also try placing a warm, damp towel around the pan for a few minutes to help release the cake.

Final Thoughts

This Funny Bones Cake is more than just a dessert; it’s a trip down memory lane, a reminder of simpler times, and a testament to the power of homemade treats. I encourage you to try this recipe and share it with your loved ones. Let the aroma of chocolate and peanut butter fill your kitchen and bring smiles to the faces of those you share it with. And don’t hesitate to experiment with variations and substitutions to make it your own signature creation. Happy baking!