Nutrition balance score
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Ingredients
12 servings
1 x 15.25 ozdevil’s food cake mix
pkg
1 x 3.9 ozchocolate instant pudding and pie filling mix
pkg
2 ¼ cupswhole milk
½ cupcrunchy peanut butter
½ cupsour cream
![1 cup miniature peanut butter cup candies (from 1 [7.6-oz] pkg., such as Reese’s), coarsely chopped 1/2 cup semisweet chocolate chips 1/2 cup coarsely chopped salted cocktail peanuts Vanilla ice cream](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1570185253/custom_upload/6aaebd1a7350b1328c7ef68358158f01.jpg){kind=small}
1 cupminiature peanut butter cup candies
such as, coarsely
![1 cup miniature peanut butter cup candies (from 1 [7.6-oz] pkg., such as Reese’s), coarsely chopped 1/2 cup semisweet chocolate chips 1/2 cup coarsely chopped salted cocktail peanuts Vanilla ice cream](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764644/graph/fooddb/d5cc69c9c47f1c79869ab830d01a4990.jpg){kind=small}
½ cupsemisweet chocolate chips
chopped
½ cupsemisweet chocolate chips
½ cupsalted peanuts
coarsely chopped, cocktail
vanilla ice cream
Instructions
Step 1
Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray. Whisk together cake mix, pudding mix, milk, peanut butter, and sour cream.Spread in an even layer in prepared pan.
Step 2
Bake in preheated oven until cake is starting to set around edges, about 15 minutes. Without removing baking pan from oven, sprinkle peanut butter cups, chocolate chips, and peanuts evenly over top of cake.
Step 3
Continue to bake at 350°F until edges of cake start to pull away from sides of pan and center springs back when lightly pressed, 15 to 20 minutes. Let cool slightly in pan, about 10 minutes. Serve warm with ice cream.
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