Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Cup Dump Cake Recipe

★★★★★

4.4 from 140 reviews
  • Author: Ella
  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Description

This Peanut Butter Cup Dump Cake is a delightfully easy and rich chocolate dessert combining the fudgy texture of instant pudding with chunks of peanut butter cups baked into a thick cake batter. With minimal equipment and steps, it’s perfect for a quick, indulgent treat that’s heavenly served warm, especially with a scoop of vanilla ice cream.

Ingredients

Scale

Dry Ingredients

  • 1 package (3.9 oz) instant chocolate pudding mix
  • 1 package (about 15.25 oz) chocolate cake mix

Wet Ingredients

  • 1 3/4 cups whole milk

Add-ins

  • 1 cup chopped peanut butter cups (mini or regular-sized, roughly chopped)

Instructions

  1. Mix The Pudding And Milk: In a large mixing bowl, whisk together the instant pudding mix and whole milk until fully blended and smooth.
  2. Add The Cake Mix: Stir in the chocolate cake mix into the pudding mixture. Expect a thick batter; mix just until combined to avoid toughness.
  3. Fold In The Peanut Butter Cups: Roughly chop peanut butter cups and gently fold them into the thick batter, ensuring an even distribution of different sized pieces for melty pockets throughout.
  4. Bake: Grease a 13 x 9 inch baking dish, pour in the batter, and spread evenly. Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
  5. Cool And Serve: Let the cake cool slightly before serving. It is especially delicious served warm, optionally topped with vanilla ice cream.

Notes

  • Do not overmix the batter to keep the cake tender and moist.
  • Chop peanut butter cups into varying sizes for melty, gooey pockets in the cake.
  • The batter will be much thicker than traditional cake batter—this is normal and yields a fudgy texture.
  • Check for doneness starting at 20 minutes as oven temperatures may vary.
  • Serve warm for the best experience, especially with vanilla ice cream.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat in microwave for 15-20 seconds.
  • Freeze individual slices wrapped well for up to 3 months; thaw in refrigerator before reheating.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peanut butter cup dump cake, easy chocolate cake, dump cake recipe, chocolate peanut butter dessert, quick bake cake, no fancy equipment dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://delishwithella.com/peanut-butter-cup-dump-cake-recipe-4/