Chocolate Peanut Butter Pudding Dump Cake
Servings: 6
Calories: 172.2kcal
This is a dump cake. Quick and easy.
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Equipment
- 8 X 8 baking pan
Ingredients
- 1.4 Oz. pudding, chocolate Jello Zero Sugar 1 box
- 1 ½ cups milk
- ½ cup butter melted. ( I do tabs on the top instead, about 1 stick), Either method works.
- ½ cup Jif peanut butter No Added Sugar melted
- 1 box cake mix Betty Crocker Chocolate Fudge chocolate, Devil's food works great.
- 10 each Reese's minis cups Zero Sugar quartered
- ½ cup chocolate chips Hershey's Zero Sugar
Instructions
Prep:
- Preheat your oven to 350°F and grease a standard 8X8 inch baking dish.
Mix the Base:
- In a large bowl, whisk together the dry pudding mix and milk until the pudding starts to thicken. Stir in the dry chocolate cake mix. (The batter will be quite thick).
Add Mix-Ins:
- Fold in your chopped peanut butter cups and semi-sweet chocolate chips.
Dump and Layer:
- Spread the thick batter evenly into the bottom of your baking dish. Drizzle the melted peanut butter all over the top of the cake batter. Pour the melted butter evenly over the entire dish.
Bake:
- Bake for 35 to 40 minutes, or until the edges are set and the center is deliciously molten and fudgey.
Serve:
- Let it cool slightly before scooping into bowls. Serve warm with a scoop of vanilla ice cream or a dollop of whipped topping.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Nutrition
Calories: 172.2kcal | Carbohydrates: 2.9g | Protein: 2.2g | Fat: 17.3g | Saturated Fat: 10.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4.4g | Trans Fat: 0.6g | Cholesterol: 48mg | Sodium: 144.8mg | Potassium: 96mg | Sugar: 2.9g | Vitamin A: 571.5IU | Calcium: 79.6mg | Iron: 0.003mg
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