From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Chocolate Peanut Butter Dump Cake
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Instructions
1
|
Preheat oven to 350 degrees.
2
|
Mix together 1 cake mix, pudding, and milk until smooth.
3
|
Fold in 1 package of Reese’s candy.
4
|
Pour into a 13×9 baking dish prepared with nonstick spray.
5
|
In a separate bowl, use a hand mixer to beat cream cheese, peanut butter, powdered sugar, and whipping cream.
6
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Spread over cake batter mixture.
7
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Sprinkle on second box of cake mix and then pour melted butter over the top.
8
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Bake for 35-45 minutes, allow to cool completely.
9
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Spread cool whip on top of cooled cake, sprinkle on remaining Reese’s candy, and drizzle on chocolate syrup.
10
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Serve & enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Perfect Pudding Integration 🥄Sift the instant chocolate pudding mix thoroughly to prevent lumps and ensure a smooth, even distribution throughout the cake batter.
- Reese's Placement Pro 🍫Freeze the Reese's mini peanut butter cups for 10-15 minutes before chopping to prevent them from crumbling and maintain distinct pieces.
- Cream Cheese Magic 🧈Always bring cream cheese to room temperature before mixing to ensure a completely smooth and lump-free texture in your frosting or filling.
- Moisture Master Technique 💧Drizzle chocolate syrup in a zigzag pattern over the cake while it's still warm to help it absorb deeper into the cake layers for maximum moisture.
- Whipped Cream Stabilization 🍰Add a tablespoon of powdered sugar per cup of heavy whipping cream to help stabilize the whipped cream and prevent it from deflating quickly.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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