Gooey Peanut Butter Brownie Dump Cake Recipes

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CHOCOLATE PEANUT BUTTER DUMP CAKE



Chocolate Peanut Butter Dump Cake image

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

2 boxes chocolate cake mixes (15.25 oz/432g)
1 package instant chocolate pudding mix (3.9 oz/110g)
1 1/2 cups milk (375mL)
1 bag Reese's peanut butter cups minis (unwrapped) (8 oz/226g)
1/2 cup creamy peanut butter
8 ounces cream cheese, softened (227g)
1 cup powdered sugar (105g)
1/4 cup heavy whipping cream (57g )
1 stick butter, melted (113g)
8 ounces Cool Whip (225g)
1 bag Reese's peanut butter cups miniatures (take out of wrappers and chop) (12 oz/340g)
Chocolate syrup for garnish

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

CHOCOLATE-PEANUT BUTTER DUMP CAKE



Chocolate-Peanut Butter Dump Cake image

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

1 package (3.9 ounces) instant chocolate pudding mix
1-3/4 cups 2% milk
1 package chocolate cake mix or devil's food cake mix (regular size)
6 packages (1-1/2 ounces each) peanut butter cups, chopped
3/4 cup peanut butter chips
3/4 cup semisweet chocolate chips
1/2 cup chopped unsalted peanuts
Optional: Vanilla ice cream or sweetened whipped cream

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.

GOOEY MARSHMALLOW PEANUT BUTTER BROWNIE CAKE



Gooey Marshmallow Peanut Butter Brownie Cake image

Make and share this Gooey Marshmallow Peanut Butter Brownie Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 2 dozen

Number Of Ingredients 7

3/4 cup sweetened condensed milk, divided
1/4 cup butter or 1/4 cup margarine, melted and cooled
1/4 cup milk
1 (18 1/4 ounce) package devil's food cake mix
1 large egg, lightly beaten
1 (7 ounce) jar marshmallow creme (about 1-3/4 cups)
1/2 cup peanut butter chips

Steps:

  • Set oven to 350 degrees.
  • Grease a 13" x 9-inch baking pan.
  • In a bowl, combine 1/4 cup condensed milk, butter, 1/4 cup milk, cake mix and the egg; mix to combine well (batter will be stiff).
  • Press TWO-THIRDS of the batter into the bottom of the prepared baking pan (using floured hands); pat down evenly, the layer will be thin.
  • Bake for 10 minutes.
  • Meanwhile, combine the remaining 1/2 cup condensed milk and the marshmallow creme in a bowl; stir in the peanut butter chips/morsels.
  • Remove the pan from the oven; spread the marshmallow mixture evenly over the brownie layer.
  • Carefully drop the remaining batter by the spoonfuls over the marshmallow mixture.
  • Bake for another 30 minutes.
  • Cool completely in pan on a wire rack.

Nutrition Facts : Calories 2296.6, Fat 89.8, SaturatedFat 36.4, Cholesterol 210, Sodium 2682.5, Carbohydrate 355.8, Fiber 8.3, Sugar 227.6, Protein 37.2

BLACK FOREST BROWNIE DUMP CAKE



Black Forest Brownie Dump Cake image

This simple dump cake is super sweet and indulgent with a classic pairing of cherries and chocolate. Salted butter balances out the sweetness and adds rich flavor to the gooey chocolate brownie topping. Serve this warm dessert with cold vanilla ice cream for the perfect bite!

Provided by NicoleMcmom

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Dump Cake

Time 55m

Yield 16

Number Of Ingredients 5

cooking spray
2 (21 ounce) cans cherry pie filling
¼ cup water
1 (18.4 ounce) package brownie mix
¾ cup salted butter, frozen

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the sides of a 9x13-inch baking pan with cooking spray.
  • Pour cherry filling into the prepared baking pan. Pour water evenly over pie filling. Sprinkle brownie mix evenly in one layer on the top; do not stir it in. Grate frozen butter evenly over the brownie mix.
  • Bake in the preheated oven until bubbly all over, about 35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 45.8 g, Cholesterol 22.9 mg, Fat 13.5 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 6.3 g, Sodium 173.6 mg

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