Peanut Butter Cup Dump Cake
Ingredients:
1 box 15.25 oz chocolate cake mix
1 package 3.9 oz instant chocolate pudding mix
1 cups milk
1 bag 8 oz Reeses peanut butter cup minis, unwrapped
8 oz cream cheese, softened
cup creamy peanut butter
1 cup powdered sugar
cup heavy whipping cream
1 stick cup butter, melted
8 oz Cool Whip
1 bag 12 oz Reeses peanut butter cup miniatures, unwrapped and chopped
Chocolate syrup for garnish
Directions:
Preheat the Oven:
Set your oven to 350F 175C. Grease a 13″”x9″” baking pan with non-stick cooking spray.
Prepare the Cake Batter:
In a large bowl, combine the chocolate cake mix, instant chocolate pudding mix, and milk. Stir until well blended. Fold in the 8 oz bag of Reeses peanut butter cup minis. Pour the mixture into the prepared pan, spreading it evenly.
Prepare the Cream Cheese Layer:
In another bowl, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and heavy whipping cream until smooth. Spread this mixture over the cake batter in the pan.
Add the Topping:
Sprinkle the dry chocolate cake mix from the second box evenly over the cream cheese layer. Drizzle the melted butter over the top.
Bake:
Place the pan in the preheated oven and bake for 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
Cool and Garnish:
Allow the cake to cool completely. Once cooled, spread the Cool Whip over the surface of the cake. Sprinkle the chopped Reeses peanut butter cup miniatures on top and drizzle with chocolate syrup.
Serve:
Slice and serve. Store any leftovers covered in the refrigerator for 2-3 days.
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 35-40 minutes Total Time: 1 hour
Servings: 12
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