Brownie Dump Cake Recipes

CHOCOLATE CHERRY DUMP CAKE

Chocolate Cherry Dump Cake image

This easy Chocolate Cherry Dump Cake will be on repeat in your rotation of easy dump cake recipes! This Chocolate Cherry Dump Cake is made with boxed brownie mix instead of cake mix like most dump cake recipes, so it's full of extra chocolate goodness. A perfect, easy dessert to feed a crowd (or to just hide in the back of your fridge for when the kids go to sleep!).

Provided by Amy

Time 55m

Number Of Ingredients 5

Ingredients

14.5 oz can tart cherries in water
21 oz can cherry pie filling
17.8 oz box brownie mix (I used Betty Crocker Delights Supreme Triple Chunk)
1 stick frozen unsalted butter
1/2 cup chocolate chips (optional)

Steps:

Preheat oven to 350 degrees.
Open canned cherries and cherry pie filling and mix together in the bottom of a 9" x 13" baking dish.
Dump dry brownie mix in large bowl.
Grate 1 stick of frozen butter into brownie mix and toss to combine.
Spread dry brownie mix and butter mixture in an even layer on top of cherries.
Optional - Sprinkle chocolate chips on top of brownie mix.
Bake at 350 degrees for 45 minutes.
Remove from oven and let cool for approximately 30 minutes. Serve with vanilla ice cream.

Nutrition Facts : Calories 362 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 156 grams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

PEANUT BUTTER POKE CAKE BROWNIES

Peanut Butter Poke Cake Brownies image

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

Ingredients

1 pkg. (18 to 20 oz.) brownie mix (13x9-inch pan size)
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
3/4 cup creamy peanut butter, divided
2 cups thawed COOL WHIP Whipped Topping

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

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