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
Scale
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.