Peanut Butter Cup Dump Cake Recipe

Introduction

This Peanut Butter Cup Dump Cake is a rich, indulgent dessert that combines the best of chocolate and peanut butter in one easy-to-make treat. With minimal preparation and a deliciously moist texture, it’s perfect for satisfying your sweet tooth any night of the week.

Ingredients

• 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

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, mix the chocolate cake mix, chocolate pudding mix, and milk until smooth.
3. Step 3: Stir in the melted butter and peanut butter until fully combined.
4. Step 4: Fold in the chopped peanut butter cups, chocolate chips, and peanuts if using.
5. Step 5: Pour the batter into a greased 9×13-inch baking dish.
6. Step 6: Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Step 7: Let cool slightly before serving with whipped cream or vanilla ice cream.

Tips & Variations

• Use crunchy peanut butter for additional texture if you like.
• Swap whole milk for almond or oat milk for a dairy-free option, but pudding texture may vary.
• Try adding a sprinkle of sea salt on top before baking to enhance the chocolate and peanut butter flavors.
• Replace the milk chocolate chips with dark chocolate chips for a deeper chocolate taste.

Storage

Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the microwave to retain moisture before serving. This cake also freezes well for up to 2 months; thaw overnight in the fridge and warm before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works great and adds extra texture to the cake.

Is it necessary to use the instant pudding mix?

The pudding mix helps keep the cake moist and rich, but you can omit it if you prefer a lighter texture—just expect a slightly different consistency.

Peanut Butter Cup Dump Cake Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

This Peanut Butter Cup Dump Cake combines rich chocolate cake mix and instant pudding with creamy peanut butter and chopped peanut butter cups for a decadent, easy-to-make dessert. Baked in a single dish, it offers a moist, fudgy texture with bursts of chocolate and peanut butter flavors, topped with optional chopped peanuts for extra crunch. Perfect served warm with whipped cream or vanilla ice cream.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box chocolate cake mix
• 1 (3.9 oz) box instant chocolate pudding mix

Wet Ingredients

• 2 cups whole milk
• 1/2 cup butter, melted
• 1/2 cup creamy peanut butter

Add-ins

• 1 cup mini peanut butter cups, chopped
• 1 cup milk chocolate chips
• 1/2 cup chopped peanuts (optional for crunch)

For Serving

• Whipped cream or vanilla ice cream

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the ideal temperature when the batter is ready.
2. Mix Dry Ingredients: In a large bowl, combine the chocolate cake mix with the instant chocolate pudding mix. This creates a rich base for the cake.
3. Add Milk and Stir: Pour in 2 cups of whole milk and stir the mixture until smooth, ensuring no lumps remain.
4. Incorporate Butter and Peanut Butter: Stir in the melted butter and creamy peanut butter until the mixture is fully combined, adding moisture and peanut flavor.
5. Add Chocolate and Peanuts: Gently fold in the chopped mini peanut butter cups, milk chocolate chips, and chopped peanuts if using to distribute them evenly through the batter.
6. Prepare Baking Dish: Grease a 9×13-inch baking dish to prevent sticking. Then pour the batter into it, spreading evenly.
7. Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
8. Cool and Serve: Let the cake cool slightly before serving. Top with whipped cream or vanilla ice cream for a delicious finish.

Notes

• For a crunchier texture, include the optional chopped peanuts.
• You can substitute whole milk with 2% or almond milk if preferred.
• Ensure the peanut butter is creamy for easier mixing and a smooth texture.
• Mini peanut butter cups add pockets of gooey peanut butter; regular cups can be chopped as alternative.
• Allow the cake to cool slightly to set before adding the toppings.
• Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Peanut Butter Cup Dump Cake, chocolate peanut butter dessert, easy dump cake, quick chocolate cake recipe, peanut butter dessert recipe