Here’s a rich and indulgent Peanut Butter Cup Dump Cake recipe that’s super easy to make—no mixer, minimal prep, and packed with chocolatey peanut butter goodness.
🧁 Peanut Butter Cup Dump Cake
📝 Ingredients:
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1 box (15.25 oz) chocolate cake mix (like Devil’s Food)
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1 box (3.9 oz) instant chocolate pudding mix
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2 cups milk (for the pudding)
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1 cup peanut butter, melted slightly
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1 cup mini peanut butter cups, halved (or chopped Reese’s)
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1/2 cup chocolate chips (optional, for extra richness)
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1/2 cup melted butter (1 stick)
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Optional topping: whipped cream or vanilla ice cream
👩🍳 Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Layer the ingredients:
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First, mix the chocolate pudding mix with 2 cups of milk (just stir together—no need to chill).
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Pour pudding mixture into the bottom of the greased baking dish.
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Drizzle the melted peanut butter over the pudding.
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Sprinkle chopped peanut butter cups and chocolate chips evenly on top.
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Spread the dry chocolate cake mix over the top (do not stir).
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Drizzle melted butter evenly over the dry cake mix. Try to cover as much as possible.
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Bake for 40–45 minutes, or until the top is set and bubbling around the edges.
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Cool slightly, then serve warm with a scoop of vanilla ice cream or whipped cream.
💡 Tips & Variations:
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For an extra gooey middle, add a few dollops of Nutella or marshmallow fluff before baking.
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Use a mix of white and milk chocolate chips for contrast.
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Want even more peanut butter? Add a swirl of peanut butter frosting or drizzle after baking.
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