Chocolate Peanut Butter Dump Cake Recipes

CHOCOLATE-PEANUT BUTTER DUMP CAKE

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.

PEANUT BUTTER CUP DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix until well blended. Spread batter evenly in bottom of pan. Sprinkle chocolate chips over top.
• Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Top with remaining ingredients. Let stand 15 minutes. Use large spoon for serving. Store covered in airtight container at room temperature.

CHOCOLATE PEANUT BUTTER DUMP CAKE

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.

CHOCOLATE PEANUT BUTTER DUMP CAKE

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

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan.
• Dump the chocolate cake mix, chocolate instant pudding, and evaporated milk into a medium bowl mix together. Add the 1 cup of chopped peanut butter cups and mix in.
• Spread into cake mixture into the prepared pan. Place the pan in the oven and bake 28 to 30 minutes or until a wooden pick inserted comes out clean.
• Remove from the oven and cool completely on a cooling rack.
• Place the whipping cream and powdered sugar in a medium bowl. With an electric mixer beat until stiff peaks form. Taste for sweetness. Frost the cake with the whipped cream.
• Sprinkle the 1/4 cup chopped peanut butter and chocolate chips over top of the whipped cream.
• Place the peanut butter in a microwave-safe bowl and heat at 10-second intervals, stirring after every 10 minutes. Heat until the peanut butter is a runny consistency about 40 seconds.
• Drizzle the heated peanut butter and chocolate topping/syrup over the top of the peanut butter cups and chocolate chips. Refrigerate until ready to serve.