Best Peanut Butter Cup Dump Cake Recipes
CHOCOLATE PEANUT BUTTER DUMP CAKE
This recipe comes from my Mom, and it is easy and delicious. Bonus is only 5 ingredients.
Provided by Lee Thayer
Categories Cakes
Time 35m
Number Of Ingredients 5
Steps:
- 1. Preheat your oven to 180 C (350 F). Get out a 9x13 baking dish and lightly grease with butter or non stick spray.
- 2. or the cake mix, DO NOT add any items listed on the box, just use what is listed in the Ingredients and Instructions listed on this recipe.
- 3. The milk, chocolate chips, and reeses are measured out, I made my homemade chocolate cake mix, and the pudding mix is the darker powder in the mixing bowl.
- 4. Add the milk to the cake mix, and pudding mix, stir to mix together.
- 5. Add the Reese cups to the mixing bowl and fold those into the batter.
- 6. Spread the batter evenly into the prepared baking dish. Sprinkle the chocolate chips evenly over the top.
- 7. Bake for 30 minutes or until the edges pull away from the pan.
- 8. Slice, serve, and enjoy.
CHOCOLATE-PEANUT BUTTER DUMP CAKE
I am a huge fan of the chocolate-peanut butter combination. I'm also a fan of easy recipes, including dump cakes. On occasion, I've omitted the peanut butter chips and used 1 1/2 cups semisweet chocolate chips with very tasty results. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine pudding mix and milk until blended. Stir in cake mix (batter will be thick). Fold in peanut butter cups, peanut butter chips and chocolate chips. Spread into prepared pan. Sprinkle with peanuts., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.
Nutrition Facts : Calories 349 calories, Fat 14g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 373mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE PEANUT BUTTER DUMP CAKE
Ooey, gooey, chocolate peanut buttery goodness with Reese's peanut cups baked right in and also sprinkled on top a pillow of creamy, dreamy Cool Whip.
Provided by Lise Sullivan Ode
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat a 13"x9" pan with non-stick cooking spray. Set aside.
- In a large bowl, stir together 1 cake mix, chocolate pudding and milk. Fold in 1 (8 oz) bag of Reeses chocolate peanut butter cups minis. Pour into prepared pan and spread to cover bottom of pan.
- In another large bowl, add cream cheese, peanut butter, powdered sugar and cream. Beat with an electric mixer on medium speed until smooth. Spread over cake batter.
- Using the remaining box of cake mix, sprinkle the dry cake mix over cream cheese mixture. Pour melted butter on top.
- Bake for 35-40 minutes. Let cool completely.
- Spread Cool Whip over cooled cake. Sprinkle with chopped peanut butter cups. Serve with drizzled chocolate syrup on top. Store covered in refrigerator for 2-3 days. Best the first day.
Nutrition Facts : Calories 660 kcal, Carbohydrate 79 g, Protein 11 g, Fat 37 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 43 mg, Sodium 812 mg, Fiber 3 g, Sugar 53 g, UnsaturatedFat 19 g, ServingSize 1 serving
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