Why You’ll Love Irresistible Peanut Butter Cup Dump Cake in 5 Minutes Prep Recipe
This dessert is a dream come true for chocolate and peanut butter lovers. With minimal prep and no mixing bowls required, it’s perfect for busy weeknights, last-minute gatherings, or when that sweet craving hits. The combination of creamy peanut butter, rich chocolate, and melty peanut butter cups creates a luscious, indulgent dessert that will wow everyone at the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Chocolate cake mix
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Instant chocolate pudding mix
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Whole milk
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Creamy peanut butter
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Mini peanut butter cups, chopped
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Chocolate chips
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Butter, melted
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Whipped cream or vanilla ice cream, for serving (optional)
Directions
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Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Spread the peanut butter evenly over the bottom of the prepared dish.
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Sprinkle chopped peanut butter cups over the peanut butter layer.
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In a bowl, whisk together the chocolate pudding mix and milk until smooth, then pour evenly over the peanut butter cups.
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Sprinkle the dry chocolate cake mix evenly over the pudding layer—do not mix.
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Drizzle melted butter over the top of the cake mix, ensuring most of it is moistened.
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Sprinkle chocolate chips on top for extra richness.
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Bake for 40–45 minutes or until the edges are set and the center is gooey.
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Allow to cool slightly before serving warm with whipped cream or ice cream.
Servings and timing
This Peanut Butter Cup Dump Cake serves about 12 people. Prep time is just 5 minutes, with a bake time of 40–45 minutes. It’s best served warm, right out of the oven.
Variations
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Nutty Crunch: Add chopped peanuts or walnuts on top before baking for extra texture.
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Reese’s Pieces Twist: Replace peanut butter cups with Reese’s Pieces for a colorful, crunchy version.
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Caramel Swirl: Drizzle caramel sauce over the pudding layer before adding cake mix for a caramel-chocolate combo.
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Different Cake Mix: Use yellow or devil’s food cake mix for a different flavor balance.
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Gluten-Free: Substitute a gluten-free chocolate cake mix for a gluten-free dessert.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for about 20–30 seconds until warm. You can also reheat in the oven at 300°F (150°C) for 10–15 minutes if you prefer a crispier top.
FAQs
Can I make this dump cake ahead of time?
Yes, you can assemble it a few hours in advance, refrigerate, and bake just before serving.
Do I have to use instant pudding mix?
Instant pudding works best for the right texture, but you can experiment with cooked pudding if cooled first.
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds extra texture and nutty flavor.
Can I make this cake in a slow cooker?
Yes, cook on high for about 2–3 hours or low for 4–5 hours until set and gooey.
What can I use instead of peanut butter cups?
Try chopped chocolate bars, peanut butter chips, or even Nutella chunks.
Can I use oil instead of butter?
Butter gives a richer flavor, but you can substitute melted coconut oil if preferred.
How do I know when it’s done baking?
The edges should be set while the center remains soft and gooey—similar to a lava cake.
Can I freeze this cake?
Yes, once cooled, wrap tightly and freeze for up to 2 months. Reheat before serving.
What’s the best way to serve it?
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I reduce the sweetness?
Use dark chocolate pudding and semi-sweet chips to balance the flavor without overpowering sweetness.
Conclusion
This Irresistible Peanut Butter Cup Dump Cake is a quick, easy, and indulgent dessert that satisfies every peanut butter and chocolate craving. With just a few simple ingredients and almost no prep time, it’s the perfect treat for any occasion—whether you’re hosting a party, making a weeknight dessert, or just indulging yourself in something sweet and comforting.
