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
Scale
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
