Peanut Butter Apple Dump Cake Recipes

APPLE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F. Line an 8x8x2-inch square baking pan with Reynolds® Parchment Paper*.
• Whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. Set aside.
• Cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. Add egg; beat to combine. Beat in applesauce and vanilla. Reduce speed to low and gradually add in the flour mixture. Stir in apple and the peanut butter pieces. Spread into prepared pan.
• Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and cool 5 minutes in the pan. Lift the cake out of the pan using the parchment paper. Place on a wire rack to cool completely. Using the parchment paper, transfer the cake to a cutting board.
• Drizzle with Peanut Butter Glaze. Allow cake to stand until glaze is set before slicing.
• Peanut Butter Glaze: In a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.

PEANUT BUTTER APPLE CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter, peanut butter and sugar.
• Add egg and beat well.
• Sift dry ingredients together and add them alternately with applesauce.
• Stir until smooth.
• Line a 8x8x2" pan with wax paper.
• Pour batter into pan. Bake about 40 minutes or until done.
• Allow to cool for 5-10 minutes then turn cake out onto a cooling rack. Peel off wax paper.

PEANUT BUTTER APPLE DUMP CAKE

Steps:

• Add your apple pie filling to the bottom of your slow cooker
• Add the caramel sauce & the peanut butter chips
• Add in your cake mix on top
• Finally add your stick of butter on top
• DO NOT STIR - just cover, set to low & walk away
• Cook approx 3.5- 4 hours depending on your cooker (check it every so often)
• Serve hot with a scoop of vanilla ice cream

APPLE BUTTER PECAN DUMP CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Pour apple pie filling in greased 13x9-inch pan or 2 quart casserole dish. Sprinkle dry cake mix over Apple pie filling,with small amount of brown sugar. Add pecans,and several small pieces of butter on top. Bake at 350°F for 45 minutes. Serve warm with whipped cream or ice cream

PEANUT BUTTER CAKE

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.

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.

CHOCOLATE-PEANUT BUTTER DUMP CAKE

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.