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Peanut Butter Cup Dump Cake

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A decadent and easy dessert with layers of rich chocolate cake, creamy peanut butter, and gooey chocolate chips. This dump cake is loaded with mini peanut butter cups and finished with a sweet drizzle of peanut butter and butter for the ultimate treat!

Ingredients

Scale
  • 1 box chocolate cake mix
  • 1 (3.9 oz) box instant chocolate pudding mix
  • 2 cups whole milk
  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, melted
  • 1 cup mini peanut butter cups, chopped
  • 1 cup milk chocolate chips
  • 1/2 cup chopped peanuts (optional for crunch)
  • Whipped cream or vanilla ice cream (for serving)

Instructions

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
  • Prepare the Pudding Layer:
    In a medium bowl, whisk together the chocolate pudding mix and whole milk until smooth. Let it sit for a few minutes to thicken.
  • Add the Pudding to the Dish:
    Pour the chocolate pudding evenly into the prepared baking dish.
  • Add the Cake Mix:
    Sprinkle the dry chocolate cake mix evenly over the pudding layer.
  • Drizzle with Butter and Peanut Butter:
    Drizzle the melted peanut butter and butter over the cake mix. Use a spoon or knife to gently swirl it into the top layer, but don’t fully mix it in.
  • Top with Peanut Butter Cups and Chocolate Chips:
    Scatter the chopped mini peanut butter cups and milk chocolate chips over the top. Lightly press them into the batter. Optionally, sprinkle with chopped peanuts for added crunch.
  • Bake:
    Bake for 35-40 minutes, or until the edges are set and the center is slightly gooey.
  • Serve:
    Let the cake cool for about 10 minutes before serving warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

  • This cake is best served warm for a gooey, comforting dessert experience.
  • Adjust the baking time based on your oven; the center should be soft but not too runny.

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