Peanut Butter Cup Dump Cake Recipes

PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
• Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
• Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

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.

SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE

Steps:

• Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
• Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
• Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
• Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
• In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

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.

DEATH BY CHOCOLATE PEANUT BUTTER DUMP CAKE

Steps:

• In a medium bowl, combine the cake mix, pudding mix, cocoa powder, and milk.
• Once combined, fold in the chocolate chips and Reese cups.
• Spread batter into a greased 9 x 13 baking pan. *Batter is thick.
• Bake in a preheated oven, 350, for about 35 minutes.
• Remove and serve!!

PEANUT BUTTER APPLE DUMP CAKE

Steps:

• Add your apple pie filling to the bottom of your slow cooker
• Add the caramel sauce & the peanut butter chips
• Add in your cake mix on top
• Finally add your stick of butter on top
• DO NOT STIR - just cover, set to low & walk away
• Cook approx 3.5- 4 hours depending on your cooker (check it every so often)
• Serve hot with a scoop of vanilla ice cream

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.