Halal Twist by Hasan
This halal-certified Funny Bones Cake features a moist chocolate bundt cake with a creamy peanut butter tunnel filling, topped with a sweet glaze. A showstopper dessert that’s perfect for any occasion!
Why This Recipe is Halal
- Vegetarian-friendly dessert with no meat ingredients
- All dairy ingredients (cream cheese, sour cream, milk) can be sourced from halal-certified brands
- Peanut butter and chocolate are inherently halal when free from alcohol-based flavorings
A Closer Look at the Ingredients
Small swaps make a big difference. Here’s what to look for when you shop.
Gelatin in cake mix
What to watch for: Some cake mixes contain animal-derived gelatin which may be non-halal.
The halal solution: Use halal-certified cake mix or make your own from scratch.
Find halal devil’s food cake mix on Amazon →Ingredient-by-Ingredient Halal Audit
| Ingredient | Status | Note |
|---|---|---|
| cream cheese | halal | Check for halal certification |
| creamy peanut butter | halal | Naturally halal |
| powdered sugar | halal | Naturally halal |
| vanilla | questionable | Check for alcohol content |
| milk | halal | Naturally halal |
| devil’s food cake mix | questionable | Check for gelatin or other additives |
| vegetable oil | halal | Naturally halal |
| sour cream | halal | Check for halal certification |
| eggs | halal | Naturally halal |
| light cream | halal | Check for halal certification |
What You’ll Need
- 4 ounces cream cheese
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 tablespoon vanilla
- milk, as needed
- 1 package devil’s food cake mix
- 1/2 cup vegetable oil
- 1 cup sour cream
- 4 eggs
- 1/2 cup light cream
Let’s Cook
- For the filling: beat the cream cheese and peanut butter until combined
- Add the powdered sugar and vanilla and beat until combined
- Beat in milk, 1 teaspoon at a time, until you reach desired consistency
- Set aside
- For the cake: preheat oven to 350 degrees
- Spray a 12 cup bundt pan with cooking spray for baking
- Mix cake mix, oil, sour cream and eggs in a bowl
- Beat 1 or 2 minutes at medium speed
- Reserve 2 cups of the batter
- Pour remaining batter into the prepared pan
- Put peanut butter filling in a ring on top of batter
- Spoon reserved batter on top
- Bake for 40-50 minutes
- Cool 20 minutes and remove from pan onto wire rack
- For the glaze: mix powdered sugar, vanilla and light cream until smooth
- Add more cream as needed to desired consistency
- When cake is cool, place on serving platter and drizzle with glaze
Nutrition, Per Serving
Notes From My Kitchen
- For best results, bring all dairy ingredients to room temperature before mixing
- To prevent sticking, generously grease every nook of your bundt pan
- Let the cake cool completely before glazing to prevent the glaze from melting off
Tools That Make It Easier
These are the pieces I reach for every time — tested in my own kitchen.
Bundt Pan
Essential for creating the signature shape of this cake.
Stand Mixer
Makes combining the ingredients much easier.
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