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 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.
PEANUT BUTTER POKE CAKE BROWNIES
Discover our Peanut Butter Poke Cake Brownies! Peanut Butter Poke Cake Brownies are filled with a mixture of peanut butter and vanilla pudding.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield 36 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Prepare brownie batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Make 36 holes in top of brownie, leaving thin layer of brownie on bottom on each hole. Reserve removed pieces for later use.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Add 2/3 cup peanut butter; mix well. Stir in COOL WHIP. Spread over brownie; top with reserved brownie pieces.
- Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Drizzle over dessert. Refrigerate 2 hours or until chilled.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 6 g, Protein 2 g
BLACK FOREST BROWNIE DUMP CAKE
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
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
PEANUT CARAMEL BROWNIE BITES
With their multiple decadent layers, these brownies are my family's absolute favorite. -Ella Agans, Birch Tree, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray., Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes., For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts., In a small saucepan, combine caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts., Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour., Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 212 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 135mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER AND HOT FUDGE PUDDING CAKE
Brownie pudding cake takes on an irresistible partner- Peanut butter. Together these flavors make this fudgy dessert a winner with kids.
Provided by MrsStacy Casas
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium mixing bowl stir together flour, the 1/4 cup sugar, and the baking powder.
- Add milk, oil, and vanilla.
- Stir until smooth.
- Stir in peanut butter.
- Transfer batter to an ungreased 1 1/2 quart casserole.
- In the same mixing bowl stir together the 1/2 cup sugar and the cocoa powder.
- Gradually stir in the boiling water.
- Pour the mixture evenly over batter in casserole.
- Bake in a 400 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
- Serve warm with vanilla ice cream.
- If desired, top with fudge ice-cream topping.
- Sprinkle with chopped peanuts.
Nutrition Facts : Calories 397.8, Fat 15.6, SaturatedFat 3.3, Cholesterol 2.8, Sodium 156.9, Carbohydrate 58.3, Fiber 3.8, Sugar 40, Protein 10.3
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