If you’re a fan of quick, indulgent desserts that still feel like a special occasion, this Peanut Butter Cup Dump Cake is about to become your new best friend. Layers of rich chocolate pudding mingle with moist cake mix, while pockets of creamy peanut butter cups create gooey surprises in every bite. It’s like the easiest magic trick in the kitchen: you literally “dump” your ingredients into a pan, add a drizzle of melted butter, and let the oven do the rest. No mixing bowl full of fancy batters, no delicate folding—just pure, unadulterated dessert bliss.
Beyond its simplicity, what I love most is how this cake brings out the best of two classic flavors: chocolate and peanut butter. Each forkful offers a contrast of textures—the soft crumb of the cake next to the melting chocolate pudding, studded with those mischievous mini peanut butter cups. Whether you’re sneaking a piece late at night with a glass of cold milk or sharing it warm at a family gathering, this dump cake feels like a warm hug in dessert form. It’s comfort food at its finest, and it couldn’t be easier to whip up.
A handful of straightforward pantry staples and a little baking enthusiasm are all you need. This recipe takes less than 15 minutes to assemble, leaving you more time for what really matters: savoring that first, glorious bite. So preheat your oven, grab your favorite spatula, and let’s dive into why each ingredient makes this cake such an irresistible treat.
KEY INGREDIENTS IN PEANUT BUTTER CUP DUMP CAKE
Before we jump into the steps, let’s meet the star players of our dump cake. Each one brings a special touch to the dish, whether it’s binding the layers together, adding creamy richness, or delivering that chocolate-and-peanut-butter punch we all crave.
- Chocolate Cake Mix
Provides the foundational structure and a tender crumb. Its dry blend bakes up into a fluffy top layer that soaks up melted butter and pudding for that signature dump cake texture.
- Instant Chocolate Pudding Mix
Creates a luscious, velvety layer at the bottom. When whisked with milk, it thickens quickly, delivering a rich chocolate core that keeps each bite moist.
- Milk
Acts as the activating liquid for the pudding mix. The extra moisture helps everything meld together, ensuring no dry pockets in the final bake.
- Creamy Peanut Butter
Brings a silky, nutty goodness. You can dollop extra in the layers for even more peanut butter flavor that ripples through the cake.
- Miniature Peanut Butter Cups
Add bite-sized bursts of chocolate-peanut butter bliss. Chopped and scattered, they melt into gooey centers that surprise with every forkful.
- Unsalted Butter
Becomes the golden, rich drizzle that hydrates the cake mix and crisps the top. The melted butter seeps into the dry mix, giving you that perfect tender-crisp contrast.
- Reese’s Pieces Candies or Chocolate Chips
Optional fun extras for texture and color. Sprinkle them on top before baking for pops of crunchy sweetness.
- Non-Stick Cooking Spray
Keeps your cake from sticking to the dish, ensuring clean slices and easy serving.
HOW TO MAKE PEANUT BUTTER CUP DUMP CAKE
Let’s walk through this foolproof process. No complicated techniques—just a series of joyful steps that transform pantry items into a decadent dessert.
1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and make cleanup a breeze.
2. In a medium bowl, whisk together the instant chocolate pudding mix and milk until completely smooth and slightly thickened, ensuring no lumps remain.
3. Spread the pudding mixture evenly over the bottom of the prepared baking dish, creating a uniform layer of creamy chocolate goodness.
4. Sprinkle the dry chocolate cake mix evenly over the pudding layer; do not mix them together. This separation allows distinct layers to form while baking.
5. Scatter the chopped miniature peanut butter cups over the top of the cake mix layer, distributing them so each slice will have pockets of melty peanut butter sweetness.
6. Gently drizzle the melted unsalted butter over the entire surface, making sure to cover as much of the cake mix as possible for even baking and a crispy top.
7. Optionally, sprinkle Reese’s Pieces candies or chocolate chips across the top to add extra color, crunch, and sweet bursts.
8. Bake in the preheated oven for 30–40 minutes, or until the cake is set and a toothpick inserted into the center comes out with moist crumbs.
9. Let cool slightly on a wire rack before serving warm. Pair with a scoop of vanilla ice cream or a dollop of whipped cream if desired for the ultimate indulgence.
SERVING SUGGESTIONS FOR PEANUT BUTTER CUP DUMP CAKE
This Peanut Butter Cup Dump Cake is a showstopper on its own, but with a few simple tweaks and thoughtful presentation, you can elevate each serving into a memorable treat. Whether you’re hosting a backyard barbecue or craving a cozy night in, these ideas will help you serve slices that look as good as they taste.
- Warm with Ice Cream
Serve slices piping hot right from the oven alongside a generous scoop of vanilla ice cream. The melting ice cream creates ribbons of creaminess that mingle with the gooey pudding layer.
- Drizzle of Peanut Butter
Warm a few tablespoons of extra creamy peanut butter and drizzle it over each slice. Use a spoon or squeeze bottle to create artistic zigzags that emphasize that peanut butter flavor.
- Chocolate Ganache Glaze
For a more decadent finish, melt equal parts chocolate and heavy cream to make a glossy ganache. Pour it over the cooled cake for a shiny, professional look.
- Sprinkle of Sea Salt
Add a final flourish by sprinkling flaky sea salt on top just before serving. The slight crunch and savory contrast amplify both the chocolate and peanut butter notes.
HOW TO STORE PEANUT BUTTER CUP DUMP CAKE
Keeping this dump cake fresh and delicious is simple, whether you plan to enjoy leftovers the next day or freeze portions for later. Proper storage preserves both flavor and texture, so every bite tastes as close to freshly baked as possible.
- Room Temperature for 1–2 Days
Cover the cake loosely with plastic wrap or a lightly greased sheet of aluminum foil. Store on the countertop in a cool, dry spot away from direct sunlight. This method maintains the top’s slight crispness.
- Refrigeration for Up to 5 Days
Transfer leftover slices to an airtight container or seal the baking dish with a tight lid. Chilling will thicken the pudding layer and intensify flavors. Warm gently before serving to restore that melt-in-your-mouth texture.
- Freezing Individual Portions
Wrap each slice tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Label and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a low oven or microwave.
- Reheating Tips
Pop individual servings into the microwave for 20–30 seconds or warm the whole cake in a 325°F oven under foil for 10–15 minutes. This brings back the gooey center and crisps the top just right.
CONCLUSION
This Peanut Butter Cup Dump Cake is the epitome of comfort food—simple enough for a weeknight treat, yet decadent enough to impress a crowd. We’ve covered every angle, from the key ingredients that turn pantry staples into layers of chocolate-and-peanut-butter bliss, to detailed baking instructions that anyone can follow. Serving suggestions add that extra flair, whether you’re drizzling warm peanut butter or topping each slice with fluffy whipped cream. And we didn’t stop there: storage and reheating tips ensure you can savor this dessert days (or weeks) after baking, with all the tenderness and gooey textures intact.
Feel free to print this article and save it in your recipe binder for those moments when a foolproof, indulgent dessert is just what you need. Scroll down to the FAQ section below for answers to common questions about substitutions, baking times, and more. If you decide to make this dreamy cake, drop a comment and let me know how it turned out—any questions, tweaks, or feedback are more than welcome. Happy baking!
Peanut Butter Cup Dump Cake
Description
A rich blend of chocolate and peanut butter comes together in this effortless dump cake, featuring layers of creamy pudding and melted peanut butter cups that ooze bliss in every bite.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
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In a medium bowl, whisk together the chocolate pudding mix and milk until smooth and slightly thickened.
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Spread the pudding mixture evenly over the bottom of the prepared baking dish.
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Sprinkle the dry chocolate cake mix evenly over the pudding layer in the dish. Do not mix the cake mix with the pudding.
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Scatter the chopped miniature peanut butter cups over the top of the cake mix layer.
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Gently drizzle the melted butter evenly over the top of the cake, covering as much of the cake mix as possible.
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Optionally, sprinkle Reese's Pieces candies or chocolate chips over the top for added texture and sweetness.
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Bake in the preheated oven for 30-40 minutes or until the cake is set, and a toothpick inserted into the center comes out with moist crumbs.
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Let the cake cool slightly before serving warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Note
- This dump cake is very adaptable; feel free to experiment with different types of chocolates or fillings.
- If you're a fan of extra peanut butter, add an additional 1/4 cup of peanut butter dollops before baking.
- Serve warm; the gooey center is a delightful surprise.
- The dessert pairs wonderfully with a cold glass of milk or a hot cup of coffee.
- You can substitute the miniature peanut butter cups with chopped chocolate bars for a different twist.
