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Peanut Butter Cup Dump Cake

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  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 12
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A favorite sweet-and-salty combination of chocolate, peanut butter and pretzels makes this super easy one-bowl cake a winner. With just six ingredients, you can even make it on a weeknight!
Updated Mar 22, 2018
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  • 1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
  • 1 1/2 cups milk
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1/2 cup semisweet chocolate chips
  • 1 cup Reese's Peanut Butter Cups™ minis (from 8-oz bag), halved
  • 1/2 cup coarsely crushed pretzel twists (about 14 pretzels)


  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    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.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For extra indulgence, serve with vanilla ice cream!
  • tip 2
    Try dark chocolate chips instead of semisweet chips for even more decadence!


Nutrition Facts are not available for this recipe
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