Irresistible Peanut Butter Cup Dump Cake Recipe

Introduction

This Irresistible Peanut Butter Cup Dump Cake combines rich chocolate cake with gooey pudding and chunks of peanut butter cups for a decadent treat. It’s easy to prepare and perfect for satisfying your sweet tooth without fuss.

Ingredients

• 1 box chocolate cake mix
• 1 package (3.9 oz) chocolate instant pudding mix
• 2 cups milk (preferably room temperature)
• 2 cups mini Reese’s Peanut Butter Cups, roughly chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. Step 2: Empty the chocolate cake mix and instant pudding mix into a large mixing bowl, whisking them together to combine and break up any lumps.
3. Step 3: Pour in the milk gradually while stirring with a wooden spoon or rubber spatula until the mixture is smooth and well combined. The batter will be thick but pourable.
4. Step 4: Fold in 1½ cups of the chopped Reese’s Peanut Butter Cups, reserving the remaining ½ cup for topping. Fold gently to keep the cups from breaking down too much.
5. Step 5: Transfer the batter to your prepared baking dish, spreading it evenly to the corners.
6. Step 6: Sprinkle the remaining ½ cup of chopped peanut butter cups over the top of the batter.
7. Step 7: Bake for 30-35 minutes, until the edges are set but the center remains slightly underdone for a gooey texture.
8. Step 8: Allow the cake to cool for at least 15 minutes before serving to let it set slightly while keeping its melty texture.

Tips & Variations

• For extra crunch, sprinkle chopped peanuts on top before baking.
• You can substitute regular Reese’s cups if mini ones aren’t available, just chop them roughly.
• Serve warm with vanilla ice cream for an indulgent dessert experience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions briefly in the microwave to restore the warm, gooey texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pudding flavor?

Yes, you can try vanilla or peanut butter pudding mix for a different twist, but chocolate complements the peanut butter best.

Do I need to grease the baking dish?

Yes, greasing prevents the cake from sticking and makes serving easier.

Irresistible Peanut Butter Cup Dump Cake Recipe

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4.7 from 89 reviews

This Irresistible Peanut Butter Cup Dump Cake is a decadent and easy-to-make dessert featuring a rich chocolate cake mixed with chocolate instant pudding and loaded with chopped Reese’s Peanut Butter Cups for gooey, melty pockets of peanut butter goodness. Baked until the edges are set and the center remains soft and pudding-like, this dump cake serves as a perfect treat for chocolate and peanut butter lovers seeking a quick, no-fuss dessert.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Mix & Pudding

• 1 box chocolate cake mix
• 1 package (3.9 oz) chocolate instant pudding mix
• 2 cups milk (preferably room temperature)

Peanut Butter Cups

• 2 cups mini Reese’s Peanut Butter Cups, roughly chopped

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, empty the chocolate cake mix and instant pudding mix, whisking them together well to combine and break up any lumps for an even texture.
3. Add Milk and Mix: Gradually pour in the milk while stirring continuously with a wooden spoon or rubber spatula until the batter is smooth and thick but still pourable, ensuring a rich and gooey texture after baking.
4. Fold in Peanut Butter Cups: Gently fold 1½ cups of the chopped peanut butter cups into the batter, taking care not to break them down too much so they retain their chunky texture inside the cake.
5. Transfer Batter: Spread the batter evenly into the prepared baking dish, making sure it reaches all corners for uniform baking.
6. Add Topping: Sprinkle the reserved ½ cup of chopped peanut butter cups evenly over the top of the batter to create pockets of melted peanut butter on the surface.
7. Bake: Bake in the preheated oven for 30-35 minutes. The edges should be set while the center remains slightly underdone for that perfect gooey, pudding-like consistency.
8. Cool Before Serving: Allow the cake to cool for at least 15 minutes. This resting time lets the cake set slightly while maintaining a warm, melty texture that’s irresistible.

Notes

• Do not overbake; the center should remain soft and a bit underdone for the signature gooey texture.
• Using room temperature milk helps the batter mix more smoothly without lumps.
• Gently folding in the peanut butter cups preserves their shape and texture inside the cake.
• You can substitute mini Reese’s with any similar peanut butter cup candies if preferred.
• Serve warm for the best melty peanut butter experience, optionally with a scoop of vanilla ice cream.

Keywords: Chocolate peanut butter cake, dump cake, easy dessert, peanut butter cups, chocolate cake pudding