Chocolate Peanut Butter Dump Cake Food
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
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.
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!!
Nutrition Facts : Calories 359 kcal, Carbohydrate 58 g, Protein 7 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 312 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
- Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
- For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
- To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.
CHOCOLATE PEANUT BUTTER CAKE
The original recipe was a from-scratch cake, but I use a boxed mix to save time. I hope you enjoy the rich dessert as much as we do.-Patricia Eckard, Singers Glen, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack., In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set.
Nutrition Facts : Calories 439 calories, Fat 25g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 431mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
PEANUT BUTTER CUP DUMP CAKE
A favorite sweet-and-salty combination of chocolate, peanut butter and pretzels makes this super easy one-bowl cake a winner. With just six ingredients, you can even make it on a weeknight!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 35 g, TransFat 0 g
CHOCOLATE-PEANUT BUTTER UPSIDE-DOWN CAKE
Blogger Paula Jones from Bell'alimento shows us how to make a new kind of upside-down cake.
Provided by Paula Jones
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease or spray bottom and sides of 13x9-inch rectangular pan.
- In large bowl, beat cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl as necessary.
- In small bowl, mix butter and brown sugar. Pour into pan. Top with banana halves. By spoonfuls, randomly drop peanut butter on top of bananas. Pour cake batter on top.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down on serving platter. Cut into 4 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER BROWNIE DUMP CAKE
Try this extremely simple Peanut Butter Brownie Dump Cake. Peanut butter and chocolate is a classic match you can't deny. If you can open a jar of peanut butter and a box of brownie mix, you've got what it takes to make these Peanut Butter Brownie Dump Cake.
Provided by My Food and Family
Categories Home
Time 55m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Microwave semi-sweet chocolate, peanut butter and 1-1/2 cups milk in microwaveable bowl on HIGH 2-1/2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
- Pour into 13x9-inch pan sprayed with cooking spray.
- Sprinkle evenly with dry brownie mix. Drizzle with butter, then remaining milk.
- Bake 45 to 50 min. or until toothpick inserted in center comes out with fudgy crumbs. (Cake will be very dense.)
- Cut cake into 16 pieces. Serve in dessert bowls topped with COOL WHIP.
Nutrition Facts : Calories 400, Fat 25 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
QUICK & EASY CHOCOLATE PEANUT BUTTER CAKE
This recipe came from a lady who used to make this for a bingo consession stand. It is soo good and soo easy. The hardest part is finding plain chocolate cake mix in a box! But I am sure you substitute a homemade chocolate cake as well. Just make sure it is plain chocolate because anything else (devils food, double choc, etc.) may be too rich. If you want, you could substitute light or sugar free items in order to be a little healthier.
Provided by Ginny Ax
Categories Dessert
Time 1h45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- CAKE:.
- Make cake as directed on box. (I always use the 13x9 pan.).
- FROSTING:.
- In a medium bowl, mix the cool whip, pudding, and peanut butter until smooth.
- Frost the cooled cake with the frosting. Put in the refrigerator for an hour or so (to give the frosting time to set up).
- * Optional- If you like, you may drizzle chocolate syrup across the top for a pretty presentation.
- ** Cooking time includes chill time.
Nutrition Facts : Calories 502.5, Fat 30.3, SaturatedFat 10.5, Cholesterol 69.8, Sodium 592.6, Carbohydrate 55.5, Fiber 1.8, Sugar 32.4, Protein 7.6
PEANUT BUTTER CHOCOLATE CAKE
This is very tasty as it's a combination of my two favorites. I just had to post it as I see there are other's w/my same taste passions. This can be taken anywhere as the peanut butter frosting sprinkled w/the mini-chocolate chips are a nice contrast together. Can also be made as cupcakes.
Provided by CoffeeB
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, combine dry ingredients.
- Add eggs, milk, oil and vanilla.
- Beat for 2 minutes.
- Stir in coffee, (batter will be thin).
- Pour into a greased 9x13 inch baking pan.
- Bake at 350 degrees for 35-40 minutes.
- Cool completely on a wire rack.
- Frosting:.
- Beat the cream cheese and peanut butter in a mixing bowl until smooth.
- Beat in sugar, milk and vanilla.
- Spread over cake.
- Sprinkle with chocolates chips.
- Store in refrigerator.
Nutrition Facts : Calories 485.8, Fat 19.9, SaturatedFat 4.9, Cholesterol 46.2, Sodium 407.5, Carbohydrate 74.3, Fiber 2.5, Sugar 53.7, Protein 6.8
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