If you’re a fan of rich, chocolatey decadence with a nutty twist, you’re about to fall absolutely in love with this Peanut Butter Cup Dump Cake Recipe. Imagine a luscious, fudgy cake that’s perfectly moist thanks to the dreamy combo of pudding and peanut butter, studded with melty chocolate chips and chunks of peanut butter cups, all topped with a satisfying crunch. This dump cake is a showstopper for potlucks, weeknight desserts, or anytime you want to treat yourself with minimal fuss and maximum flavor. Trust me, once you dive into this, you’ll keep coming back for more peanut butter and chocolate magic in every bite.
Ingredients You’ll Need
This Peanut Butter Cup Dump Cake Recipe relies on a handful of simple but essential ingredients that come together in perfect harmony. Each one plays a crucial role in the balance of sweetness, creaminess, and texture, making this dessert delightful from the first spoonful to the last.
- Chocolate cake mix: Provides the rich, chocolate base that’s easy to work with and bakes up moist and fluffy every time.
- Instant chocolate pudding mix: Adds extra chocolate depth and a silky, tender crumb that keeps the cake irresistibly moist.
- Whole milk: Brings everything together smoothly and adds richness without overpowering the flavors.
- Creamy peanut butter: The star ingredient that infuses the cake with its signature nutty richness and a hint of savory balance.
- Butter, melted: Enhances flavor and helps create that perfect tender texture we all crave in a cake.
- Mini peanut butter cups, chopped: Bits of chewy, melty peanut butter cups scattered throughout make every bite packed with joyful surprises.
- Milk chocolate chips: These little gems melt into pockets of creamy chocolate goodness in the baked cake.
- Chopped peanuts (optional): For an extra crunch that complements the soft cake and gooey chocolate perfectly.
- Whipped cream or vanilla ice cream: A cool, creamy finish that elevates every forkful into pure dessert bliss.
How to Make Peanut Butter Cup Dump Cake Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). This gives your oven ample time to reach the perfect temperature so your Peanut Butter Cup Dump Cake Recipe bakes evenly and achieves that beautiful golden crust on top while staying moist underneath. Lightly grease your baking dish to ensure easy serving later on.
Step 2: Combine Dry Mixes
In a large mixing bowl, blend the chocolate cake mix with the instant chocolate pudding mix. This combination might sound like doubling down on chocolate, but it’s the magic behind the cake’s rich flavor and moist texture. Mixing these dry ingredients first ensures a smooth batter when you add the wet ones.
Step 3: Add the Wet Ingredients
Pour in the whole milk, creamy peanut butter, and melted butter into the bowl with your dry ingredients. Stir everything together until the batter is smooth and evenly combined. This step blends all those deep chocolate and peanut flavors while creating that soft, cakey base you’ll fall in love with.
Step 4: Fold in the Chocolate and Peanut Butter Cups
Gently fold in the chopped mini peanut butter cups and milk chocolate chips. These little nuggets ensure your cake bursts with gooey melted chocolate and creamy peanut butter chunks in every bite. Just be careful not to overmix, so the mix-ins stay perfectly distributed but don’t break down too much.
Step 5: Pour and Add Crunch
Pour your luscious batter into the greased baking dish, spreading it out evenly. If you love a bit of crunch in your dessert, sprinkle chopped peanuts on top now. This optional step adds a delightful texture contrast to the soft, rich cake beneath.
Step 6: Bake to Perfection
Bake your cake in the preheated oven for 30 to 35 minutes. Keep an eye on it and test with a toothpick inserted in the center – it should come out clean or with just a few moist crumbs attached. That means you’ve got a perfectly set cake that’s tender and gooey without being undercooked.
Step 7: Cool and Prepare to Serve
Once out of the oven, let your Peanut Butter Cup Dump Cake Recipe cool slightly. The cake will firm up just enough while still being wonderfully soft, making it easier to scoop and serve. It’s best enjoyed warm with a dollop of whipped cream or a generous scoop of vanilla ice cream ready and waiting.
How to Serve Peanut Butter Cup Dump Cake Recipe
Garnishes
Top your warm dump cake with freshly whipped cream or a scoop of vanilla ice cream to add a creamy contrast to the rich, chocolatey peanut butter base. For a finishing touch, a light dusting of cocoa powder or a drizzle of melted chocolate sauce can make your dessert look and taste even more indulgent.
Side Dishes
Because this cake is so richly textured and filling, simple sides work best. Fresh berries or a crisp fruit salad offer a refreshing, tangy counterbalance. If you want to keep the indulgence going, a small glass of cold milk or a cup of hot coffee complements the flavors beautifully.
Creative Ways to Present
Try serving your Peanut Butter Cup Dump Cake Recipe in individual ramekins for a charming presentation. Layer it with extra peanut butter cups or chocolate chips on top before baking for a fun surprise. You can also sprinkle chopped roasted peanuts or sea salt flakes for an eye-catching gourmet vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days to keep it soft and fresh. For longer storage, refrigerate it – just bring it back to room temperature or warm it gently before serving to revive that gooey texture.
Freezing
The cake freezes well if you want to enjoy it later. Wrap it tightly in plastic wrap and foil, then freeze for up to three months. When ready to eat, thaw overnight in the refrigerator and warm it briefly in the oven to restore that just-baked feel.
Reheating
To reheat, warm individual portions in the microwave for about 20-30 seconds or place the whole cake in a preheated oven at 325°F (160°C) for 10-15 minutes. This makes the peanut butter and chocolate melty and brings back that fresh-from-the-oven comfort instantly.
FAQs
Can I use crunchy peanut butter instead of creamy in the Peanut Butter Cup Dump Cake Recipe?
Absolutely! Using crunchy peanut butter will add a nice extra texture to your cake, complementing the soft crumb and chocolate chunks. It’s a fun twist if you love a bit more crunch with your peanut butter.
Do I have to use whole milk, or can I substitute it?
You can swap whole milk for 2% or even dark milk if you prefer, but whole milk adds the best richness and creaminess to the batter, which really helps the cake stay moist and tender.
Is it possible to make this recipe gluten-free?
Yes, just substitute the chocolate cake mix with a gluten-free version, and double-check that your pudding mix and other ingredients are gluten-free. The rest of the recipe remains the same and just as delicious.
Can I use different types of chocolate chips?
Definitely! You can use semi-sweet, dark, or even white chocolate chips depending on your flavor preference. Each variety brings a slightly different taste which can personalize your Peanut Butter Cup Dump Cake Recipe perfectly.
How do I prevent the cake from being too dense or dry?
Make sure to measure wet and dry ingredients carefully, don’t overmix the batter, and bake it until just done. The pudding mix helps keep it moist, but baking too long or at too high a temperature can dry it out.
Final Thoughts
If you’re craving a dessert that’s easy to make yet incredibly satisfying, this Peanut Butter Cup Dump Cake Recipe is your new best friend. The marriage of chocolate and peanut butter creates something truly special and comforting, perfect for sharing with loved ones or treating yourself to a sweet moment of bliss. Once you try it, I guarantee it will become a staple in your dessert rotation.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peanut Butter Cup Dump Cake is a rich and indulgent dessert combining chocolate and peanut butter flavors in an easy one-bowl recipe. Layers of chocolate cake mix, instant pudding, peanut butter, and chunks of peanut butter cups create a moist and decadent treat perfect for any occasion. Topped with chopped peanuts and served with whipped cream or vanilla ice cream, it’s a delightful crowd-pleaser that comes together quickly and bakes to perfection.
Ingredients
Dry Ingredients
- 1 box chocolate cake mix
- 1 (3.9 oz) box instant chocolate pudding mix
Wet Ingredients & Mix-ins
- 2 cups whole milk
- 1/2 cup creamy peanut butter
- 1/2 cup butter, melted
- 1 cup mini peanut butter cups, chopped
- 1 cup milk chocolate chips
Toppings (Optional)
- 1/2 cup chopped peanuts (optional for crunch)
- Whipped cream or vanilla ice cream (for serving)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake evenly.
- Mix Dry Ingredients: In a large bowl, combine the chocolate cake mix and instant chocolate pudding mix thoroughly to ensure even distribution of flavors.
- Add Wet Ingredients: Pour in the whole milk, creamy peanut butter, and melted butter to the dry mixture. Stir until the batter is smooth and well combined, creating a rich consistency.
- Fold in Mix-ins: Gently fold in the chopped mini peanut butter cups and milk chocolate chips, distributing them evenly throughout the batter without over-mixing.
- Prepare Baking Dish: Grease your baking dish to prevent sticking, then pour the batter evenly into the dish, smoothing the top for an even bake.
- Add Toppings: Sprinkle the optional chopped peanuts over the batter for added texture and crunch if desired.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Allow the cake to cool slightly before serving. For an extra indulgent touch, serve warm with whipped cream or vanilla ice cream.
Notes
- You can substitute whole milk with 2% or any milk alternative for a lighter version.
- Ensure the peanut butter is creamy for a smooth batter texture.
- Chopped peanuts are optional but add a nice crunch contrast to the soft cake.
- This cake is best served warm but can be stored covered at room temperature for up to 2 days.
- Feel free to double the recipe for larger gatherings, using a bigger baking dish and adjusting baking time accordingly.
