If decadent, gooey, chocolate-peanut butter desserts make your heart skip a beat, you absolutely need to try Peanut Butter Cup Dump Cake. This treat blends everything you crave in one dreamy pan: molten chocolate pudding, swirls of melty peanut butter, and pocketfuls of mini peanut butter cups, all tucked under a buttery, rich chocolate cake top. It’s the ultimate fuss-free dessert that everyone loves, whether you’re making it for a crowd or just to have a sweet pick-me-up waiting at home.
Ingredients You’ll Need
-
Cake:
- 1 box chocolate cake mix
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups milk
- 1/2 cup melted butter
Toppings:
- 1 cup peanut butter
- 1 1/2 cups chopped mini peanut butter cups (plus extra for topping)
- Nonstick spray for greasing
How to Make Peanut Butter Cup Dump Cake
Step 1: Prep Your Pan and Preheat Oven
Set yourself up for success by preheating your oven to 350°F and giving your trusty 9×13-inch baking dish a good coat of nonstick spray. This ensures every sweet, sticky bit of the Peanut Butter Cup Dump Cake lifts out beautifully, with minimal cleanup afterward.
Step 2: Mix the Chocolate Pudding Layer
In a large mixing bowl, whisk together the instant chocolate pudding mix and milk for about 2 minutes, until it’s silky smooth and thickened just a touch. Pour this luscious pudding base into the prepared baking dish, spreading evenly. It’s pure chocolate luxury and lays the foundation for those dreamy cake layers.
Step 3: Add Peanut Butter and Candy Layers
Drop generous spoonfuls of peanut butter all over your pudding layer—there’s no need to be precious; a little swirliness only adds to the charm! Next, scatter the chopped mini peanut butter cups over the top, tucking in sweet surprises that’ll melt into gooey pockets as the cake bakes.
Step 4: Top with Cake Mix and Butter
Evenly sprinkle the dry chocolate cake mix across everything, making sure you cover the peanut butter and candy layer completely (don’t mix it in, trust the magic!). Drizzle the melted butter over the top, aiming to reach as much of the cake mix as possible—this creates that famously rich, crisped topping.
Step 5: Bake to Perfection
Slide your pan into the oven and bake for 35 to 40 minutes, until the top is set and you see inviting bubbles of chocolate and peanut butter peeking through. Let the Peanut Butter Cup Dump Cake cool for about 10 minutes—enough so you don’t burn your tongue, but still enjoy all that delicious gooeyness. Don’t forget to shower a few extra peanut butter cups over the top for good measure!
How to Serve Peanut Butter Cup Dump Cake
Garnishes
Take your Peanut Butter Cup Dump Cake over the top with a frosty scoop of vanilla ice cream or a generous dollop of whipped cream. A sprinkle of chopped peanut butter cups, a drizzle of warm chocolate, or a pinch of flaky sea salt will add even more delight to each serving.
Side Dishes
This dessert is decadent enough to fly solo, but it pairs beautifully with a glass of cold milk, bold coffee, or even a creamy peanut butter milkshake for die-hard fans. Balance out the richness with some fresh berries or sliced bananas if you want a hint of freshness.
Creative Ways to Present
Spoon warm Peanut Butter Cup Dump Cake straight from the pan for a rustic, comforting vibe, or serve it in individual mini mason jars for a playful twist during parties. For fancier occasions, cut squares and layer with alternating scoops of ice cream in tall glasses for an irresistible chocolate-peanut butter trifle.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then cover the baking dish tightly with foil or transfer pieces into airtight containers. The cake stays fresh and gooey in the fridge for up to 4 days—though it rarely lasts that long!
Freezing
You can freeze this dump cake, though you’ll want to wrap portions in two layers of plastic wrap and foil before placing them in a freezer-safe container. Thaw in the refrigerator overnight and reheat before serving for the best flavor and texture.
Reheating
Warm individual portions in the microwave for 20-30 seconds until gooey again, or reheat larger amounts in a 300°F oven covered loosely with foil for about 10-15 minutes. Top with fresh peanut butter cups if you have some handy—no one will complain!
FAQs
Can I use a brownie mix instead of chocolate cake mix?
Absolutely! Swap in a boxed brownie mix to make your Peanut Butter Cup Dump Cake even fudgier and more decadent—just keep an eye on the bake time, as you may need a few extra minutes.
Can I use crunchy peanut butter?
Yes! Crunchy peanut butter adds little pops of texture and extra peanut flavor. Feel free to use whatever style you love; both work deliciously in this recipe.
Do I have to use mini peanut butter cups?
Mini peanut butter cups are ideal since they dot the cake evenly, but you can absolutely chop up full-sized cups or even sprinkle in a handful of chocolate-peanut butter chips for variety.
What if I want to make this dessert ahead?
This cake is perfect freshly baked but also great made a day in advance. Simply cover and refrigerate, then reheat just before serving for all that gooey appeal.
Is Peanut Butter Cup Dump Cake gluten-free?
Not as written, but you can substitute gluten-free chocolate cake mix and check your candies for gluten content. Just like that, everyone can join in on the fun!
Final Thoughts
Whether you make it for a special gathering or a cozy weekend treat, Peanut Butter Cup Dump Cake is pure comfort in dessert form. It’s easy, endlessly adaptable, and guaranteed to draw smiles with every warm, gooey bite. Go on and give it a try—this one deserves a spot in your recipe box!
Print
Peanut Butter Cup Dump Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate peanut butter and chocolate treat with this Peanut Butter Cup Dump Cake. A simple yet decadent dessert that combines the richness of chocolate cake, creamy peanut butter, and chunks of peanut butter cups into a gooey, irresistible delight.
Ingredients
Cake:
- 1 box chocolate cake mix
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups milk
- 1/2 cup melted butter
Toppings:
- 1 cup peanut butter
- 1 1/2 cups chopped mini peanut butter cups (plus extra for topping)
- Nonstick spray for greasing
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease a 9×13-inch baking dish. Whisk together pudding mix and milk until smooth.
- Layer: Pour pudding into dish, add spoonfuls of peanut butter, sprinkle with peanut butter cups, top with dry cake mix.
- Drizzle and Bake: Drizzle melted butter over the top. Bake for 35–40 minutes until set and bubbly.
- Cool and Serve: Cool for 10 minutes before serving. Top with more peanut butter cups if desired.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- Try crunchy peanut butter for added texture or brownie mix for a rich variation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
