If you adore the decadent fusion of chocolate and peanut butter, then this Peanut Butter Cup Dump Cake Recipe is about to become your new obsession. It’s the kind of dessert that feels indulgent yet comes together effortlessly, combining rich chocolate cake mix, luscious peanut butter cups, and creamy pudding into one irresistible treat. Whether you’re whipping this up for a casual family dinner or an unexpected drop-in from friends, this cake is guaranteed to bring smiles all around. Trust me, once you try it, the simplicity and heavenly taste will have you making this recipe again and again.
Ingredients You’ll Need
Each ingredient in this Peanut Butter Cup Dump Cake Recipe plays a crucial role in creating a cake that’s moist, flavorful, and oh-so-chocolaty with just the right peanut buttery punch. These simple pantry staples come together in harmony for a dessert that feels like it’s straight from a bakery, yet requires so little fuss in your kitchen.
- Chocolate cake mix: The base of the cake provides the rich, chocolatey structure that every bite depends on.
- Chocolate instant pudding mix: Adds a velvety texture and extra moisture, making the cake wonderfully soft.
- Milk (1 3/4 cups): Essential for dissolving the pudding mix and binding the cake batter just right.
- Mini Reese’s Peanut Butter Cups (8 oz, chopped): Little bursts of creamy peanut butter and chocolate that make this cake absolutely unforgettable.
How to Make Peanut Butter Cup Dump Cake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350 degrees Fahrenheit. This ensures that it’s ready for the cake the moment your batter is made. Next, grab a 13×9 inch baking dish and spray it generously with non-stick spray. This simple step ensures that your cake will slide out easily once baked, preserving every luscious crumb.
Step 2: Whisk Your Batter Together
In a large bowl, whisk the milk and instant pudding mix thoroughly until smooth. This smooth base adds a lovely creamy texture to the cake. Then sprinkle in the chocolate cake mix and stir until fully combined—don’t worry if the batter feels thick, that’s exactly how it’s supposed to be. Finally, gently fold in the chopped mini Reese’s Peanut Butter Cups, making sure they’re evenly distributed for little pockets of peanut buttery joy in every bite.
Step 3: Bake to Perfection
Pour your thick batter into the prepared baking dish and smooth it out evenly. Pop it into the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. The smell wafting through your kitchen at this point alone will tell you you’re onto something special.
How to Serve Peanut Butter Cup Dump Cake Recipe
Garnishes
A sprinkle of crushed peanut butter cups on top adds extra texture and pops of peanut butter flavor that make the cake look as good as it tastes. For a touch of elegance, dust lightly with powdered sugar or drizzle warm chocolate sauce for an extra glossy finish.
Side Dishes
This dump cake pairs beautifully with a scoop of vanilla ice cream to balance the richness with cool creaminess. Fresh berries can also add a bright contrast, cutting through the decadent chocolate and peanut butter flavors perfectly.
Creative Ways to Present
For a fun twist, serve the cake in individual ramekins or mason jars topped with a dollop of whipped cream and a mini peanut butter cup. It’s an instant party hit and looks that much fancier with minimal effort!
Make Ahead and Storage
Storing Leftovers
Place any leftover cake in an airtight container and store it at room temperature for up to two days. If your kitchen is warm, refrigeration is best to keep the peanut butter cups from melting into the cake too much.
Freezing
This Peanut Butter Cup Dump Cake Recipe freezes beautifully. Wrap the cooled cake tightly with plastic wrap and then foil, or transfer to a freezer-safe container. Freeze for up to two months. Thaw overnight in the refrigerator before enjoying to maintain its moist texture.
Reheating
When you’re ready for another slice, warm individual portions in the microwave for about 15 to 20 seconds or until just heated through. Avoid overheating to keep the peanut butter cups from becoming too gooey and losing their shape.
FAQs
Can I use regular peanut butter cups instead of mini ones?
Absolutely! Just chop them into smaller pieces so they are evenly mixed throughout the cake. The mini cups simply provide a more even distribution with less chopping work.
Do I have to use chocolate pudding mix, or can I substitute another flavor?
You can experiment with different pudding flavors like peanut butter or vanilla, but chocolate perfectly complements the peanut butter cups for the classic taste you’re aiming for.
Is this cake gluten-free?
Traditional chocolate cake mix contains gluten, so you would need to select a gluten-free cake mix brand and ensure the other ingredients are gluten-free to make this recipe suitable for gluten-sensitive diets.
Can I make this recipe dairy-free?
Yes! Substitute the milk with any plant-based milk like almond or oat milk, and check that your pudding mix and peanut butter cups are dairy-free. This is a great way to enjoy the cake while accommodating dairy-free needs.
How thick will the cake batter be before baking?
The batter will be quite thick and almost dough-like because of the pudding mix combined with the cake mix. Don’t worry—this is normal and results in that moist, rich texture after baking.
Final Thoughts
This Peanut Butter Cup Dump Cake Recipe is a perfect example of how a few simple ingredients can come together to create something truly special. It’s easy enough for a weeknight dessert yet decadent enough to impress guests, making it a versatile go-to recipe for any occasion. Give it a try, and get ready for a chocolate and peanut butter experience that your whole family will rave about!
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Peanut Butter Cup Dump Cake Recipe
- Total Time: 30 minutes
- Yield: 20 servings 1x
Description
A rich and indulgent Peanut Butter Cup Dump Cake that combines chocolate cake mix, chocolate pudding, milk, and chopped mini Reese’s peanut butter cups. This easy-to-make dessert requires minimal prep and bakes into a moist, chocolatey treat perfect for peanut butter and chocolate lovers.
Ingredients
Dry Ingredients
- 1 15.25 oz box chocolate cake mix
- 1 3.4 oz box chocolate instant pudding mix
Wet Ingredients
- 1 3/4 cups milk
Add-ins
- 1 8 oz package mini Reese’s Peanut Butter Cups, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly spray a 13×9 inch baking dish with non-stick cooking spray to prevent sticking and set it aside.
- Mix Ingredients: In a large mixing bowl, whisk together the milk and chocolate instant pudding mix until smooth. Add the chocolate cake mix into the bowl and stir well until the batter is thoroughly combined; it will be very thick at this stage.
- Add Peanut Butter Cups: Gently fold in the chopped mini Reese’s peanut butter cups, distributing them evenly through the batter.
- Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the dump cake to cool slightly before serving to let it set and make slicing easier.
Notes
- Using instant pudding mix helps the cake stay moist and rich.
- You can substitute the mini Reese’s PB Cups with regular size chopped peanut butter cups if preferred.
- For an extra indulgent treat, serve with a scoop of vanilla ice cream or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This recipe is simple to scale up or down depending on the size of your baking dish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
