Gooey Peanut Butter Brownie Dump Cake Recipes

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:

• 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.

BLACK FOREST BROWNIE DUMP CAKE

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.