If you are a fan of irresistible chocolate and peanut butter combinations that are as easy to whip up as they are delicious, this Peanut Butter Cup Dump Cake Recipe is about to become your new obsession. Imagine layers of creamy chocolate pudding mingling with rich peanut butter chips and chopped mini peanut butter cups, all topped with moist cake and melted butter that bakes into a bubbling, decadent dessert. This recipe is perfect for those times when you want a show-stopping treat that doesn’t require hours of prep or complicated steps. It’s the ultimate chocolate peanut butter indulgence that’s as effortless as it is satisfying.
Ingredients You’ll Need
This Peanut Butter Cup Dump Cake Recipe comes together with a handful of straightforward ingredients that each play a vital role in delivering flavor, texture, and that classic dump cake ease.
- Chocolate cake mix (1 box, 15.25 oz): Provides the dry layer that bakes into a lightly crunchy and flavorful topping.
- Instant chocolate pudding mix (1 package, 3.9 oz): Adds a creamy, rich base that keeps the cake moist and decadent.
- Milk (1 ¾ cups): Mixed with the pudding to create the luscious filling.
- Peanut butter chips (1 cup): Sprinkle these for bursts of peanut buttery goodness throughout the cake.
- Mini peanut butter cups, chopped (1 cup plus extra): For that signature peanut butter cup flavor, chopped and scattered on top and inside.
- Melted unsalted butter (½ cup): Drizzled over the top to help everything bake together into a perfect, golden crust.
- Nonstick cooking spray: To prep your baking dish so everything releases easily and you get clean slices.
How to Make Peanut Butter Cup Dump Cake Recipe
Step 1: Prepare Your Baking Dish and Pudding Mixture
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish with nonstick spray. In a large bowl, whisk the instant chocolate pudding mix together with milk until it’s smooth and just starting to thicken, about two minutes. This pudding base forms the moist, creamy layer that melds beautifully with the cake mix and peanut butter layers later.
Step 2: Assemble the Layers
Pour the pudding mixture evenly into the prepared dish. Then, sprinkle the dry chocolate cake mix evenly over the top—no stirring! This layer will bake into a soft crust with tender cake underneath. Next, scatter the peanut butter chips and the chopped mini peanut butter cups over the cake mix layer for rich pockets of peanut butter flavor throughout the cake.
Step 3: Top with Butter and Bake
Drizzle the melted unsalted butter evenly over the entire surface. This step is key for creating that signature dump cake golden crust. Pop the dish into your oven and bake for 35 to 40 minutes until the edges are bubbling and the top looks set. Let it cool for 15 to 20 minutes before serving to let the flavors settle and for easier slicing.
How to Serve Peanut Butter Cup Dump Cake Recipe
Garnishes
A sprinkle of extra chopped mini peanut butter cups on top adds a delightful crunch and extra peanut butter punch. For an added touch of decadence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream straight from the fridge.
Side Dishes
This rich dessert stands out beautifully alongside simple sides like fresh berries or a light fruit salad to balance its indulgent flavors. Coffee or a rich, nutty-flavored latte also pair wonderfully for an after-dinner treat.
Creative Ways to Present
For entertaining, consider serving individual portions in pretty ramekins topped with a mini peanut butter cup or a drizzle of chocolate sauce. You can also use decorative plates and garnish with mint leaves or edible gold dust to make this humble dump cake shine like a star dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover Peanut Butter Cup Dump Cake Recipe covered tightly with plastic wrap or foil at room temperature for up to two days, or in the refrigerator for up to five days. Keeping it covered helps retain moisture and keeps those peanut butter chips delightful.
Freezing
This cake freezes well! Wrap individual portions tightly in plastic wrap followed by foil and freeze for up to three months. Thaw in the refrigerator overnight before reheating to enjoy that fresh-baked magic any time you crave it.
Reheating
Reheat slices gently in the microwave for 20 to 30 seconds or pop them in a preheated 325°F oven for about 10 minutes. Reheating brings back that freshly baked warmth and melts the peanut butter chips again for pure bliss.
FAQs
Can I use a different flavor cake mix?
Absolutely! While chocolate is perfect for the classic combo, devil’s food or fudge cake mix will add an extra level of richness that’s delicious with peanut butter.
What if I don’t have peanut butter chips?
No worries! You can substitute with chopped peanut butter candies or even Reese’s Pieces for a different textural surprise that still delivers on peanut butter flavor.
Is it necessary to use instant pudding mix?
The instant pudding gives the cake that luscious creamy layer that keeps everything moist. You could try homemade pudding, but the instant mix helps keep this recipe super quick and easy.
Can I make this recipe vegan or dairy-free?
To adapt, look for dairy-free chocolate cake mixes and pudding mixes, substitute milk and butter with plant-based alternatives, and use vegan peanut butter cups or chips. The flavor will still be amazing!
How sweet is this cake?
This dessert is sweet but balanced thanks to the rich chocolate and salty peanut butter flavors. If you prefer a less sweet treat, you can cut back slightly on the peanut butter chips or use a cake mix with less sugar.
Final Thoughts
You truly can’t go wrong with this Peanut Butter Cup Dump Cake Recipe—easy, quick, and bursting with the perfect blend of chocolate and peanut butter goodness. Whether you’re making it for a family dinner, a potluck, or a cozy night in, this dessert will quickly become a beloved staple. Give it a try and prepare to fall in love with a dessert that’s as simple to make as it is unforgettable to eat.
Print
Peanut Butter Cup Dump Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Peanut Butter Cup Dump Cake is an irresistible combination of rich chocolate and creamy peanut butter flavors layered effortlessly into a deliciously moist dessert. Made with a simple chocolate cake mix, instant chocolate pudding, peanut butter chips, and chopped mini peanut butter cups, this easy-to-make dump cake is baked to perfection and perfect for any occasion. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients
Dry Ingredients
- 1 box chocolate cake mix (15.25 oz)
- 1 package instant chocolate pudding mix (3.9 oz)
Wet Ingredients
- 1 ¾ cups milk
- ½ cup melted unsalted butter
Add-ins
- 1 cup peanut butter chips
- 1 cup chopped mini peanut butter cups (plus extra for topping)
Other
- Nonstick cooking spray
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Pudding and Milk: In a large mixing bowl, whisk together the instant chocolate pudding mix and 1 ¾ cups of milk until the mixture is smooth and begins to thicken slightly, about 2 minutes.
- Layer Pudding: Pour the prepared pudding evenly into the greased baking dish, spreading it out to cover the bottom fully.
- Add Cake Mix: Sprinkle the dry chocolate cake mix evenly over the pudding layer without stirring or mixing layers together.
- Add Peanut Butter Components: Evenly scatter 1 cup of peanut butter chips and 1 cup of chopped mini peanut butter cups over the cake mix layer.
- Drizzle Butter: Drizzle the melted unsalted butter evenly over the top of all the layers to help the cake bake moist and flavorful.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the edges are bubbly and the top appears set and slightly firm.
- Cool and Serve: Remove from oven and allow the cake to cool for 15 to 20 minutes. Top with additional chopped mini peanut butter cups if desired before serving.
Notes
- Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
- You can substitute the chocolate cake mix with devil’s food or fudge cake mix for a richer chocolate flavor.
- Ensure not to mix the layers once assembled to maintain the distinct layered textures.
- This dessert can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
