Easy Peanut Butter Cup Dump Cake
Rich, chocolatey dump cake studded with chopped mini Reese’s Peanut Butter Cups that melt into pockets of peanut butter bliss—an easy, fast dessert perfect for last-minute gatherings or cozy nights.
Equipment
- 13x9 inch baking dish
- Large bowl
- Whisk
- Spatula
Ingredients
For the Peanut Butter Cup Dump Cake
- 1 box (15.25 oz) chocolate cake mix use good-quality, devil's food recommended
- 1 box (3.4 oz) chocolate instant pudding mix
- 1 3/4 cups milk whole milk preferred, 2% works too
- 1 package (8 oz) mini Reese’s Peanut Butter Cups chopped
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking dish with non-stick spray.
- Step 2: In a large bowl, whisk together the milk and chocolate instant pudding mix until smooth and thickened.
- Step 3: Stir the chocolate cake mix into the pudding mixture until well combined, forming a thick batter.
- Step 4: Gently fold the chopped mini Reese’s Peanut Butter Cups into the batter until evenly distributed.
- Step 5: Pour and spread the batter evenly into the prepared baking dish.
- Step 6: Bake for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Step 7: Let the cake cool slightly for about 10 minutes before serving warm or at room temperature.
Notes
Serve with vanilla ice cream, caramel sauce, whipped cream, or peanut butter ice cream for extra indulgence. To make it gluten-free, use gluten-free cake and pudding mixes. Refrigerate leftovers up to 4–5 days or freeze up to 3 months.