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

Scale

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)

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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.