MAKES 1 (9 × 13-INCH) CAKE
It is time to admit your true peanut butter addiction. Do you reach for the jar of peanut butter and eat spoonful after spoonful, straight from the jar? Or do you reach for cookies or pretzels to dip into the jar so that each taste of peanut butter has a sweet crunch? Either way, this Peanut Butter Cream Dump Cake is for you and will ease your peanut butter cravings.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
Drizzle ¼ cup of the melted butter into the prepared pan and tilt the pan to coat the bottom evenly. Sprinkle about half of the peanut butter chips evenly over the butter. Using a teaspoon, dollop the peanut butter evenly over the chips. Sprinkle the cake mix evenly over the peanut butter. Drizzle the milk evenly over the cake mix. Sprinkle the remaining half of the peanut butter chips evenly over all. Drizzle the remaining ½ cup melted butter evenly over the top.
Bake for 40 to 45 minutes or until the cake is set and golden brown.
tips: Substitute crunchy peanut butter, if desired.
Just before baking, sprinkle with ¾ cup of salted roasted peanuts, if desired.