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Peanut Butter Cup Dump Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/peanut-butter-cup-dump-cake-recipe/