Gooey Peanut Butter Brownie Dump Cake Recipes

PEANUT BUTTER GOOEY CAKE

Steps:

• Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
• To make cake: combine all the ingredients and mix well with an electric mixer; PAT the mixture into the bottom of the lightly greased baking pan.
• Prepare filling; In a large bowl, beat the cream cheese and peanut butter until smooth; add eggs, vanilla, and butter and beat together; add powdered sugar and mix well.
• Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes; MAKE SURE NOT TO OVERBAKE, the center will be a little GOOEY.
• Serve with whipped cream or ice cream, ENJOY.

SLOW COOKER GOOEY BROWNIE CAKE

Steps:

• Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
• Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
• Serve the cake warm, scooped into a bowl and topped with ice cream.

GOOEY MARSHMALLOW PEANUT BUTTER BROWNIE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9-inch baking pan.
• In a bowl, combine 1/4 cup condensed milk, butter, 1/4 cup milk, cake mix and the egg; mix to combine well (batter will be stiff).
• Press TWO-THIRDS of the batter into the bottom of the prepared baking pan (using floured hands); pat down evenly, the layer will be thin.
• Bake for 10 minutes.
• Meanwhile, combine the remaining 1/2 cup condensed milk and the marshmallow creme in a bowl; stir in the peanut butter chips/morsels.
• Remove the pan from the oven; spread the marshmallow mixture evenly over the brownie layer.
• Carefully drop the remaining batter by the spoonfuls over the marshmallow mixture.
• Bake for another 30 minutes.
• Cool completely in pan on a wire rack.

PEANUT BUTTER CUP DUMP CAKE

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.

GOOEY CHOCOLATE-PEANUT BUTTER CAKE

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.
• In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.
• Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.

BLACK FOREST BROWNIE DUMP CAKE

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.

OOEY GOOEY PEANUT BUTTER AND FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease the bottom of a 13 x 9 x 2-inch baking pan.
• BATTER: In bowl, beat together oil, water, and eggs.
• Stir in brownie mix until ingredients are moist.
• Spread batter into prepared pan.
• FILLING: In bowl, cream together peanut butter, oil, sugar, flour, eggs, and vanilla extract.
• Carefully spread filling over batter, using a rubber spatula, cut filling into batter creating a marble effect throughout the batter.
• Bake for 40 minutes.
• DO NOT OVERBAKE!
• FROSTING: In medium bowl, cream together frosting and peanut butter.
• Spread frosting over brownies immediately after baking or after completely cooling.

GOOEY PEANUT BUTTER-CHOCOLATE CAKE

Steps:

• In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker., In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir)., Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.

CHEWY PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
• In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
• Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

MAKEOVER GOOEY CHOCOLATE PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the cake mix, egg, oil and applesauce on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and peanut butter until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar; mix well. Pour over crust., Bake at 350° for 40-45 minutes or until edges are golden brown. Cool on a wire rack for 20 minutes before cutting. Refrigerate leftovers.