Peanut butter cup dump cake recipe is a rich, indulgent dessert made using chocolate cake mix, instant pudding, chopped peanut butter cups, and chocolate chips.
I made this peanut butter cup dump cake recipe to satisfy a deep chocolate and peanut butter craving. The main specialty of this dessert is how effortlessly everything comes together in one pan while still delivering bold, layered flavors and a gooey texture.
I will now show up and show step-by-step how to make this peanut butter cup dump cake recipe from start to finish using simple ingredients and a straightforward method.
Why We Love This Recipe
We love this peanut butter cup dump cake recipe because it delivers a rich, chocolate flavor with minimal effort.
The combination of moist cake, creamy pudding, melted chocolate, and chunks of peanut butter cups creates a decadent texture in every bite.
Peanut butter cup dump cake recipe made in one pan; no mixer needed, and bakes into a warm, gooey treat that feels comforting and indulgent.
The melted butter adds a rich finish while the candy pieces give it a satisfying crunch. It’s a go-to dessert when craving something sweet, quick, and satisfying.
How To Prepare Peanut Butter Cup Dump Cake Recipe?
Recipe Details
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Yield: 12 servings
Kitchen Utensils Needed
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups
- Spoon or spatula
- Microwave-safe bowl (for melting butter)
- Oven mitts
Ingredients
- 1 box (about 15 oz) chocolate cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 1 cup whole milk
- 1 to 1½ cups chopped peanut butter cups (such as Reese’s), divided
- 1 cup semi-sweet chocolate chips
- ½ cup (1 stick) unsalted butter, melted
To make sure your peanut butter cup dump cake recipe turns out absolutely delicious, let’s go through the process step by step! I’ve broken down each part clearly and included helpful tips along the way.
I’ll also share the kitchen tools I use for this recipe while some are optional, they can make preparation smoother and faster. No worries if you don’t have everything; just use what you have, and you’ll still enjoy a rich, gooey treat!
Instructions
1. Set your oven to 350°F (175°C). Lightly coat a 9×13-inch pan with butter or a non-stick spray. Pour the dry chocolate cake mix straight into the bottom of the pan skip the usual step of mixing it with eggs or oil.
2. In a bowl, mix the instant chocolate pudding mix with the milk. Stir until it starts to thicken, which should take about a minute. Once ready, pour this evenly over the cake mix.
3. Scatter chocolate chips and chopped peanut butter cups over the top. Finish by drizzling melted butter across the entire surface.
4. Place the dish in the oven and bake for 35 to 40 minutes. It’s done when the sides are bubbling and the middle has set.
5. Let it rest for 10 minutes before serving. Tastes best warm, especially with a scoop of vanilla ice cream on top.
Note:
For best results, do not stir the ingredients together; layering is key to achieving the perfect texture. Make sure to drizzle the melted butter evenly over the top to create a golden, crispy crust.
Baking times can vary slightly depending on your oven, so start checking around 35 minutes. Let the cake cool for at least 10 minutes before serving to allow it to set and make slicing easier. Enjoy warm for the richest, gooey experience!
Nutrition Facts Of Peanut Butter Cup Dump Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 390 |
| Fat | 20g |
| Saturated Fat | 10g |
| Carbohydrates | 49g |
| Sugar | 32g |
| Protein | 4g |
| Fiber | 2g |
| Sodium | 350mg |
Why My Recipe Works
This peanut butter cup dump cake recipe works because it layers ingredients in a way that creates a moist, flavorful cake without complicated steps.
The dry cake mix forms a base that soaks up the pudding and milk, keeping the dessert soft and rich. Melted butter drizzled on top helps to bake the cake evenly and adds a buttery crust.
The peanut butter cups and chocolate chips melt slightly, giving every bite a delicious combination of creamy and crunchy textures, making the recipe simple and foolproof.
What To Serve Peanut Butter Cup Dump Cake Recipe With
Peanut butter cup dump cake recipe goes great with vanilla ice cream or a dollop of whipped cream for added creaminess. Fresh fruit such as sliced bananas or strawberries can add a bright, fresh flavor contrast.
You can also serve it with a drizzle of chocolate or peanut butter sauce to enhance the taste. A warm cup of coffee, hot chocolate or cold milk pairs perfectly, making the dessert even more enjoyable and satisfying.
Pro Expert Tips
➤ Use milk and butter at room temperature to help the pudding mix thicken properly and to ensure even melting of the butter on top. This leads to a better texture throughout the cake.
➤ When combining the instant pudding with milk, stir just until it starts to thicken. Over mixing can make it too runny or affect how it sets during baking.
➤ Place the peanut butter cups mostly on top so they melt slightly and create pockets of gooey peanut butter flavor, while some hidden inside add surprise bites.
➤ If the top browns too quickly during baking, loosely tent with foil halfway through to prevent burning while allowing the cake to finish cooking inside.
➤ Allow the cake to cool for at least 15 minutes before serving so the layers settle, making it easier to slice and enhancing the flavors.
➤ Add a pinch of sea salt or a splash of espresso powder to the cake mix for depth and a subtle flavor boost that complements chocolate and peanut butter beautifully.
Variations And Substitutions
❖ Variations: Add chopped nuts like pecans or walnuts for extra crunch. Use white or peanut butter-flavored chips instead of chocolate chips. Swap peanut butter cups with caramel candies or butterscotch chips for a different flavor twist. Mix in a spoonful of peanut butter swirled through the batter before baking.
❖ Substitutions: Use almond milk or any other milk alternative instead of regular milk. Replace the chocolate cake mix with a yellow or devil’s food cake mix. For a dairy-free option, use vegan butter or coconut oil instead of unsalted butter.
Storage And Shelf Life
This peanut butter cup dump cake recipe can be stored in an airtight container at room temperature for up to 2 days.
For longer storage, keep it covered in the refrigerator for up to 5 days. Before serving, warm it slightly in the microwave or oven to restore its gooey texture.
You can also freeze the cake for up to 2 months wrap it tightly in plastic wrap and foil, and then thaw overnight in the fridge before reheating. Proper storage helps maintain its rich flavor and moist texture.
FAQs About Peanut Butter Cup Dump Cake
Can I use a different cake mix?
Absolutely! While chocolate cake mix pairs perfectly with peanut butter cups, you can substitute it with yellow cake mix, devil’s food cake mix, or even peanut butter-flavored cake mix. Each will slightly change the flavor but still yield a delicious result.
Do I need to prepare the cake mix before baking?
No preparation needed. This dump cake recipe is unique because you simply sprinkle the dry cake mix directly over the pudding and other layers. The melted butter and baking process transform the dry mix into a moist, cake-like texture.
Can I use regular peanut butter instead of peanut butter cups?
You can, but the texture will be different. Using peanut butter cups adds chunks of candy that melt and create gooey pockets. If using regular peanut butter, consider swirling it into the pudding mixture or lolloping it on top, but the result will be less chunky and creamier.
Is it necessary to use instant pudding mix?
Instant pudding mix is key for moisture and creamy texture. It helps prevent the cake from drying out and adds richness. If you don’t have instant pudding, you can try making homemade pudding, but it may affect the texture and baking time.
Can I make this cake ahead of time?
Yes, this cake actually benefits from sitting for a few hours or overnight in the fridge, allowing the flavors to meld. Just cover it tightly and store in the refrigerator. Reheat gently before serving for that fresh-baked warmth.
Conclusion
This easy and delicious peanut butter cup dump cake recipe is a dessert that anyone can enjoy. With simple steps and rich, satisfying flavors, it’s sure to become a favorite treat.
I hope you easily understand the making ideas and feel confident to try it yourself. Whether for a casual get-together or just to satisfy a sweet craving, this peanut butter cup dump cake recipe brings joy to the table.
Try peanut butter cup dump cake recipe now and enjoy every warm, chocolaty, peanut buttery bite.
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Peanut Butter Cup Dump Cake Recipe
Equipment
- 9×13 inch baking dish
- Mixing bowl
- Measuring Cups,
- Spoon or spatula
- Microwave-safe bowl (for melting butter)
- Oven mitts
Ingredients
- 1 box about 15 oz chocolate cake mix
- 1 box 3.9 oz instant chocolate pudding mix
- 1 cup whole milk
- 1 to 1½ cups chopped peanut butter cups such as Reese’s, divided
- 1 cup semi-sweet chocolate chips
- ½ cup 1 stick unsalted butter, melted
Instructions
- Set your oven to 350°F (175°C). Lightly coat a 9×13-inch pan with butter or a non-stick spray. Pour the dry chocolate cake mix straight into the bottom of the pan skip the usual step of mixing it with eggs or oil.
- In a bowl, mix the instant chocolate pudding mix with the milk. Stir until it starts to thicken, which should take about a minute. Once ready, pour this evenly over the cake mix.
- Scatter chocolate chips and chopped peanut butter cups over the top. Finish by drizzling melted butter across the entire surface.
- Place the dish in the oven and bake for 35 to 40 minutes. It’s done when the sides are bubbling and the middle has set.
- Let it rest for 10 minutes before serving. Tastes best warm, especially with a scoop of vanilla ice cream on top.
Notes
Nutrition Facts Of Peanut Butter Cup Dump Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 390 |
| Fat | 20g |
| Saturated Fat | 10g |
| Carbohydrates | 49g |
| Sugar | 32g |
| Protein | 4g |
| Fiber | 2g |
| Sodium | 350mg |