Cake Mix Peanut Butter Pudding Cake Recipes

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CHOCOLATE-PEANUT BUTTER DUMP CAKE



Chocolate-Peanut Butter Dump Cake image

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

1 package (3.9 ounces) instant chocolate pudding mix
1-3/4 cups 2% milk
1 package chocolate cake mix or devil's food cake mix (regular size)
6 packages (1-1/2 ounces each) peanut butter cups, chopped
3/4 cup peanut butter chips
3/4 cup semisweet chocolate chips
1/2 cup chopped unsalted peanuts
Optional: Vanilla ice cream or sweetened whipped cream

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 PUDDING CAKE



Peanut Butter Pudding Cake image

Make and share this Peanut Butter Pudding Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h

Yield 1 Cake

Number Of Ingredients 9

1 cup all-purpose flour
1 1/4 cups brown sugar, packed
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup milk
1/3 cup chunky peanut butter
2 tablespoons cooking oil
1 teaspoon vanilla
1 1/2 cups hot tap water

Steps:

  • Mix flour, 3/4 cup brown sugar, baking powder and salt.
  • Add milk, peanut butter, oil and vanilla.
  • Mix on medium speed 3 minutes.
  • Spread into greased 8 x 8 inch baking pan.
  • Sprinkle remaning 1/2 cup brown sugar over top.
  • Carefully pour hot water over the top.
  • (Do not stir).
  • Bake at 350 for 45 minutes.

Nutrition Facts : Calories 2333.1, Fat 75.8, SaturatedFat 13.4, Cholesterol 17.1, Sodium 4808.9, Carbohydrate 390, Fiber 10.3, Sugar 272.7, Protein 37.6

PEANUT BUTTER-CHOCOLATE PUDDING CAKE



Peanut Butter-Chocolate Pudding Cake image

A sweet, thick, peanut butter cake topped with chocolate "pudding."

Provided by BRNTerri

Categories     Desserts     Chocolate Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 13

1 cup all-purpose flour
¾ cup firmly packed brown sugar
⅓ cup peanut butter
2 tablespoons canola oil
2 teaspoons baking powder
½ teaspoon pure vanilla extract
⅜ teaspoon fine salt
½ cup whole milk
1 ½ cups water
⅓ cup white sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon pure vanilla extract
1 pinch salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2- to 2-quart baking dish. Set aside.
  • Combine flour, brown sugar, peanut butter, canola oil, baking powder, vanilla extract, and salt in a large mixing bowl. Beat using a hand mixer on medium speed to incorporate ingredients, about 30 seconds. Beat in milk slowly and mix for 1 1/2 minutes more. Spread batter evenly into the prepared dish using a rubber spatula. Place the dish onto a larger baking pan with sides at least 1/4-inch deep to catch potential spills.
  • Microwave water in a microwave-safe measuring cup until boiling, 2 to 3 minutes. Add sugar, cocoa, vanilla extract, and salt; stir until sugar and cocoa have dissolved. Pour onto top of cake batter; do not stir. Carefully place into the oven.
  • Bake in the preheated oven until cake is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove carefully from the oven and place onto a cooling rack to cool and thicken up, at least 20 minutes, before spooning out.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 44.1 g, Cholesterol 1.5 mg, Fat 9.7 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 1.8 g, Sodium 313.4 mg, Sugar 30.2 g

THE EASIEST CHOCOLATE PUDDING CAKE



The Easiest Chocolate Pudding Cake image

This cake is made with chocolate cake mix and pudding. It is so easy and so moist. This is also good if you use peanut butter chips

Provided by Mary

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 30m

Yield 24

Number Of Ingredients 4

1 (3.5 ounce) package non-instant chocolate pudding mix
2 cups milk
1 (18.25 ounce) package devil's food cake mix
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
  • Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 24.9 g, Cholesterol 1.6 mg, Fat 5.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 200.6 mg, Sugar 15 g

PEANUT BUTTER CAKE



Peanut Butter Cake image

This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.

Provided by Karen Pugh

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 20

Number Of Ingredients 15

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ cup milk
2 eggs
1 teaspoon vanilla extract
1 cup water
½ cup butter
½ cup vegetable oil
½ cup peanut butter
½ cup butter
½ cup peanut butter
⅓ cup milk
1 teaspoon vanilla extract
4 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
  • Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
  • Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g

PEANUT BUTTER CAKE II



Peanut Butter Cake II image

If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.

Provided by Suzanne Stull

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 1h

Yield 12

Number Of Ingredients 9

½ cup creamy peanut butter
½ cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
⅔ cup water
1 cup peanut butter
½ cup butter, softened
4 cups confectioners' sugar
⅓ cup heavy cream

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
  • Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
  • Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
  • To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

Nutrition Facts : Calories 695.9 calories, Carbohydrate 81.1 g, Cholesterol 111.7 mg, Fat 38.7 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 16.1 g, Sodium 550.6 mg, Sugar 63.1 g

CAKE MIX PEANUT BUTTER PUDDING CAKE



Cake Mix Peanut Butter Pudding Cake image

Make and share this Cake Mix Peanut Butter Pudding Cake recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (18 ounce) cake mix
1 (3 ounce) package vanilla flavor instant pudding and pie filling mix
4 eggs
1/4 cup oil
1 cup crunchy peanut butter
banana, slices (these are optional)

Steps:

  • Combine all ingredients in large mixer bowl.
  • Blend, beating at medium speed for 4 minutes.
  • pour into greased and floured 10" tube pan.
  • Bake at 350 for 55-60 minutes.
  • Remove and finish cooling on rack.
  • top with prepared whipped topping and banana slices if desired.

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