Description
A rich and gooey Peanut Butter Cup Dump Cake that combines chocolate cake, creamy peanut butter, pudding, and chopped peanut butter cups for an indulgent dessert ready in under an hour with minimal effort.
Ingredients
- 1 box chocolate cake mix (approximately 15.25 oz)
- 1 package instant chocolate pudding mix (3.9 oz)
- 2 cups whole milk
- 1 cup creamy peanut butter
- 1 cup mini peanut butter cups, chopped
- 1/2 cup chocolate chips
- 3/4 cup butter, melted
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the creamy peanut butter evenly over the bottom of the prepared dish.
- Sprinkle chopped peanut butter cups over the peanut butter layer.
- In a bowl, whisk together the instant chocolate pudding mix and milk until smooth, then pour evenly over the peanut butter cups.
- Sprinkle the dry chocolate cake mix evenly over the pudding layer—do not mix.
- Drizzle melted butter evenly over the cake mix, ensuring most of it is moistened.
- Top with chocolate chips for added richness.
- Bake for 40–45 minutes, until the edges are set and the center remains gooey.
- Allow to cool slightly, then serve warm with whipped cream or vanilla ice cream.
Notes
- Add chopped peanuts or walnuts on top before baking for extra crunch.
- Try Reese’s Pieces or caramel drizzle for a fun variation.
- Use a gluten-free cake mix for a gluten-free dessert.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in the microwave or oven before serving.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake
- Calories: 420
- Sugar: 36g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
