If you have a soft spot for the perfect combo of peanut butter and chocolate, you absolutely need to try this Peanut Butter Cup Dump Cake Recipe. It’s one of those magical desserts that comes together with minimal effort but delivers maximum flavor and texture. Imagine layers of creamy chocolate pudding infused with rich peanut butter, topped with a crumbly chocolate cake mix and loaded with chopped peanut butter cups and melty chocolate chips. This one-pan wonder bakes into a gooey, comforting treat that’s perfect for sharing with friends or indulging all by yourself on a cozy night in.
Ingredients You’ll Need
Ingredients You’ll Need
These simple ingredients each play a crucial role in making your Peanut Butter Cup Dump Cake Recipe irresistible. From the silky pudding base to the crunchy peanut butter cups on top, every element adds to the richness, moisture, and signature peanut-chocolate harmony.
- Chocolate cake mix: Provides the fluffy, cakey topping with a deep chocolate flavor.
- Instant chocolate pudding mix: Creates a smooth, luscious base that keeps the cake moist.
- Milk: Blends with the pudding mix to achieve that creamy texture.
- Creamy peanut butter: Adds that classic peanut butter taste and velvety richness.
- Melted butter: Ensures the cake topping crisps up beautifully with golden edges.
- Chopped mini peanut butter cups: Infuse bursts of gooey, chocolaty peanut butter throughout and on top.
- Semi-sweet chocolate chips: Sprinkle in extra pockets of melty chocolate goodness.
- Whipped cream or vanilla ice cream (optional): Perfect complements to elevate each warm, decadent bite.
How to Make Peanut Butter Cup Dump Cake Recipe
Step 1: Prepare the Pudding Layer
Start by whisking together the instant chocolate pudding mix and milk in a large bowl. Keep stirring until the mixture thickens, which usually takes about two minutes. Once thick and creamy, stir in the peanut butter until the whole mixture is smooth and evenly combined. This luscious pudding forms the rich, flavorful foundation of your dump cake.
Step 2: Assemble the Cake Layers
Pour the creamy peanut butter pudding into a greased 9×13-inch baking dish, spreading it out evenly. Then sprinkle the dry chocolate cake mix over the pudding layer without stirring—this is where the “dump” in dump cake really shines for its effortless assembly.
Step 3: Add Butter and Toppings
Drizzle the melted butter evenly over the cake mix. Try to cover as much area as you can, which helps the cake mix turn into a golden, crisp topping while baking. Next, sprinkle the chopped peanut butter cups and semi-sweet chocolate chips generously on top. These toppings add bursts of peanut butter and chocolate throughout every bite.
Step 4: Bake to Perfection
Bake the dish at 350°F (175°C) for 35 to 40 minutes. Keep an eye on it—the edges should be set and golden while the center stays a bit gooey, giving it that irresistible texture that makes this dump cake so special. Allow it to cool for about 10 to 15 minutes before serving.
How to Serve Peanut Butter Cup Dump Cake Recipe
Garnishes
For an extra touch of indulgence, sprinkle a few more chopped peanut butter cups on top right before serving. Adding a dollop of whipped cream or a scoop of vanilla ice cream brings a cool contrast that beautifully balances the warm, rich cake.
Side Dishes
This dump cake is a showstopper all on its own, but if you want to round out your dessert experience, consider serving it alongside fresh berries or a simple fruit salad. The acidity and freshness brighten the richness wonderfully.
Creative Ways to Present
Serve the cake warm in individual ramekins with a drizzle of chocolate syrup or peanut butter sauce for a fancy touch. Or layer it in a trifle dish alternating with whipped cream and crushed peanut butter cups for an eye-catching dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the leftover Peanut Butter Cup Dump Cake Recipe tightly with foil or plastic wrap and refrigerate. It will stay delicious for up to 3 days, and all the flavors will have even more time to meld together.
Freezing
You can freeze this cake to enjoy later. Wrap the cooled cake securely in plastic wrap and then aluminum foil to prevent freezer burn. Thaw it overnight in the fridge before reheating gently.
Reheating
Warm up leftovers in the microwave for about 30 seconds to 1 minute, or until heated through. Adding a scoop of ice cream after reheating makes every bite taste like it’s fresh from the oven.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes! Using crunchy peanut butter adds a delightful texture to the pudding layer, giving your dump cake a bit of extra bite and nutty crunch.
Is it necessary to use instant pudding mix?
The instant pudding mix is key to achieving that silky, thick peanut butter base that contrasts perfectly with the cake topping. Using regular pudding might alter the texture and consistency.
Can I substitute the chocolate cake mix with another flavor?
Absolutely! For a twist, you might try a peanut butter or yellow cake mix, though the classic chocolate cake mix delivers the perfect flavor pairing for this recipe.
What if I want the center more gooey?
If you prefer a gooier center, simply reduce the baking time by 2 to 3 minutes. This keeps the middle softer while the edges remain nicely baked.
Can I make this recipe gluten-free?
Yes, just use a gluten-free chocolate cake mix and a gluten-free pudding mix. Make sure the other ingredients like peanut butter and chocolate chips are also gluten-free certified.
Final Thoughts
This Peanut Butter Cup Dump Cake Recipe is absolute comfort food magic at its finest. It’s incredibly easy to make but feels like a decadent, special treat every single time. Whether you’re baking it for a family dinner, a potluck, or a self-indulgent weekend dessert, I promise this cake will quickly become a beloved favorite. Grab those ingredients, get the oven warm, and prepare for a peanut butter chocolate delight that’s as fun to make as it is to eat!
Print
Peanut Butter Cup Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter Cup Dump Cake is a decadent, easy-to-make dessert featuring layers of rich chocolate pudding and cake mix topped with chopped mini peanut butter cups and chocolate chips. Baked to perfection with a gooey center and crisp edges, it’s perfect served warm with whipped cream or vanilla ice cream for an indulgent treat.
Ingredients
Base and Pudding
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups milk
- 1/2 cup creamy peanut butter
Cake and Toppings
- 1 box chocolate cake mix (dry)
- 1/4 cup melted butter
- 1 1/2 cups chopped mini peanut butter cups (plus extra for topping)
- 1/2 cup semi-sweet chocolate chips
Optional Serving
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Prepare Pudding Mixture: In a large bowl, whisk together the instant chocolate pudding mix and milk until the mixture thickens, about 2 minutes. Stir in the creamy peanut butter until fully combined and smooth.
- Layer the Pudding: Pour the peanut butter chocolate pudding into a greased 9×13-inch baking dish, spreading it evenly.
- Add Cake Mix Layer: Sprinkle the dry chocolate cake mix evenly over the pudding layer without stirring.
- Drizzle Butter: Pour the melted butter evenly over the cake mix layer, aiming to cover as much of the surface as possible for moist baking.
- Top with Candy: Sprinkle the chopped mini peanut butter cups and semi-sweet chocolate chips evenly over the top of the cake mix layer.
- Bake: Place the baking dish in the oven and bake for 35 to 40 minutes until the edges are set and the center remains slightly gooey.
- Cool Slightly and Serve: Let the cake cool for 10 to 15 minutes. Top with extra chopped peanut butter cups, then serve warm with whipped cream or vanilla ice cream if desired.
Notes
- You can use chunky peanut butter instead of creamy for added texture.
- For a gooier center, underbake the cake by 2 to 3 minutes.
- Store leftovers covered in the refrigerator for up to 3 days; warm before serving for best taste.
