Introduction

This Peanut Butter Cup Dump Cake is an easy, decadent dessert that combines rich chocolate and creamy peanut butter flavors in one delightful treat. Perfect for busy days, it comes together quickly with just a few simple ingredients.

A clear glass baking dish filled with a rich chocolate dessert with a rough, cracked top layer and swirls of lighter brown batter peeking through, giving a marbled effect; scattered chunky chocolate pieces are placed on top, adding texture and depth. The dish sits on a white marbled texture, next to a white and blue striped cloth with a metal spoon resting on it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (15.25 oz) chocolate cake mix
1 box (3.4 oz) instant chocolate pudding mix
1¾ cups milk
1 package (8 oz) mini peanut butter cups, roughly chopped

Instructions

Step 1: Preheat your oven to 180°C (350°F). Spray a 13 x 9 inch baking dish with non-stick spray and set aside.
Step 2: In a large bowl, whisk together the milk and instant pudding mix until well combined.
Step 3: Add the chocolate cake mix and stir until everything is well blended. The mixture will be quite thick – this is perfect!
Step 4: Roughly chop the peanut butter cups and fold them through the batter.
Step 5: Pour the mixture into your prepared baking dish and spread evenly.
Step 6: Bake for 25 minutes, or until a skewer inserted into the centre comes out clean with just a few moist crumbs.
Step 7: Let the cake cool slightly before serving. This is absolutely delicious served warm with vanilla ice cream!

Tips & Variations

For added texture, sprinkle chopped peanuts or chocolate chips over the top before baking.
Use dark chocolate or white chocolate cake mix to vary the flavor profile.
If you prefer a richer peanut butter taste, add a swirl of peanut butter on top before baking.

Storage

Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual portions in the microwave for 20-30 seconds. This cake also freezes well for up to 2 months—thaw overnight in the refrigerator before enjoying.

How to Serve

A rich dessert with three layers is shown on a white square plate placed on a white marbled surface. The bottom layer is a thick, dark brown chocolate brownie with a rough texture and visible pieces of walnuts inside. On top of the brownie, there is a large scoop of creamy white vanilla ice cream, smooth in texture. The ice cream is drizzled with dark brown, glossy chocolate sauce that also runs down the sides onto the brownie and plate, creating a shiny, melted look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter cups instead of mini ones?

Yes, you can chop regular-sized peanut butter cups into smaller pieces and use them in the recipe just the same.

Is it necessary to use instant pudding mix?

Instant pudding mix helps create a moist and tender crumb. While you can omit it, the texture of the cake may be less rich and slightly denser.

Peanut Butter Cup Dump Cake Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

Indulge in the rich and decadent Peanut Butter Cup Dump Cake, an effortless dessert combining moist chocolate cake, creamy pudding, and chunks of peanut butter cups for a delightful treat. This no-fuss recipe blends instant mixes with a simple bake, resulting in a luscious warm cake that’s perfect served with vanilla ice cream.

Author: Tara
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake and Pudding Mixture

1 box (15.25 oz) chocolate cake mix
1 box (3.4 oz) instant chocolate pudding mix
1¾ cups milk

Add-ins

1 package (8 oz) mini peanut butter cups, roughly chopped

Instructions

Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease a 13 x 9 inch baking dish with non-stick spray to prevent sticking, and set it aside for later use.
Mix Pudding and Milk: In a large mixing bowl, whisk together the instant chocolate pudding mix and the milk until completely smooth and well combined. This ensures the pudding layer distributes evenly throughout the cake.
Add Cake Mix: Stir in the chocolate cake mix into the pudding mixture. The batter will become thick and dense, which is ideal for this dump cake recipe as it holds all ingredients together perfectly.
Fold in Peanut Butter Cups: Roughly chop the mini peanut butter cups and fold them gently into the thick batter, distributing the chocolate and peanut butter flavors throughout the cake.
Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly with a spatula. Place it in the preheated oven and bake for approximately 25 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs attached.
Cool and Serve: Allow the cake to cool slightly before serving. For an extra indulgent treat, serve it warm alongside vanilla ice cream to complement the rich flavors.

Notes

Use non-stick spray or grease your baking dish well to prevent sticking.
The batter will be quite thick—this is expected and essential for texture.
Feel free to add chopped nuts for added crunch.
Mini peanut butter cups can be substituted with regular-sized cups chopped into smaller pieces.
Serving warm with ice cream enhances the flavor experience.

Keywords: Peanut Butter Cup Dump Cake, chocolate cake, peanut butter dessert, easy dump cake, instant pudding, no-fuss dessert