This Chocolate Peanut Butter Pudding Cake recipe is built on classic and indulgent combinations. Inspired by traditional bread pudding, this recipe has a luscious, extra-moist texture. And it brings the flavor with REESE'S Peanut Butter Chips and HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips. Serve your Chocolate Peanut Butter Pudding Cake warm with a scoop of vanilla ice cream for even more creamy deliciousness.
Up next is this beginner-friendly Hot Fudge Pudding Cake you can also serve with ice cream. Yum!
Heat oven to 350°F. With fork, stir together dry muffin mix and 1 cup water until well blended in 13x9x2-inch baking pan. Stir in applesauce, chocolate chips and peanut butter chips.
Stir together brown sugar, remaining 1-1/4 cups water, lemon juice and butter in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; pour carefully over chip mixture in pan. Do Not Stir.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool slightly; serve warm with whipped topping, if desired.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.