Peanut Butter Cup Dump Cake
Peanut Butter Cup Dump Cake is a chocolate-peanut butter lover’s dream! This gooey, indulgent dessert takes minimal effort and delivers maximum flavor. Perfect for potlucks, parties, or when you’re craving a rich, comforting treat, this recipe uses pantry staples and everyone’s favorite candy—peanut butter cups—to create a dessert that’s impossible to resist.
The beauty of a dump cake lies in its simplicity: layer ingredients, bake, and serve. The chocolate cake mix creates a fluffy texture, while the peanut butter cups melt into gooey pockets of peanut butter bliss. A drizzle of melted chocolate or peanut butter on top makes this dessert look bakery-worthy without any decorating skills.
📝 Ingredients
- 1 box chocolate cake mix
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups milk
- ½ cup unsalted butter (melted)
- 20–24 mini peanut butter cups (halved)
- Optional toppings: whipped cream, melted chocolate, or extra peanut butter cups
📋 Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a bowl, whisk together the chocolate pudding mix and milk until smooth.
- Pour the pudding mixture into the prepared baking dish, spreading evenly.
- Sprinkle the dry chocolate cake mix evenly over the pudding layer—do not stir.
- Drizzle melted butter evenly over the top of the cake mix.
- Scatter the halved peanut butter cups over the surface.
- Bake for 40–45 minutes, or until the edges are set and the top is slightly crisp.
- Cool slightly before serving for a gooey texture.
- Top with whipped cream or drizzle with melted chocolate/peanut butter if desired.
💡 Tips & Variations
- Swap chocolate pudding for vanilla for a milder flavor.
- Use different candies like Snickers or KitKats for variety.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
- Store leftovers covered in the fridge for up to 3 days.
Peanut Butter Cup Dump Cake
A gooey chocolate-peanut butter dessert made easy with cake mix, pudding, and peanut butter cups.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Whisk pudding mix and milk until smooth.
- Pour pudding mixture into the dish and spread evenly.
- Sprinkle dry cake mix over pudding layer without stirring.
- Drizzle melted butter evenly on top.
- Scatter halved peanut butter cups on the surface.
- Bake for 40–45 minutes until edges are set and top is crisp.
- Cool slightly before serving. Top with extras if desired.
Notes
Best served warm. Leftovers can be refrigerated for up to 3 days and reheated in the microwave.
