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Irresistible Peanut Butter Cup Dump Cake

Peanut Butter Cup Dump Cake Recipe
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This decadent peanut butter cup dump cake transforms basic pantry ingredients into chocolate paradise with astonishingly little effort.

Ingredients

  • 1 box chocolate cake mix
  • 1 package (3.9 oz) chocolate instant pudding mix
  • 2 cups milk (preferably room temperature)
  • 2 cups mini Reese’s Peanut Butter Cups, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray.
  2. Empty the chocolate cake mix and instant pudding mix into a large mixing bowl, whisking them together to combine and break up any lumps.
  3. Pour in the milk gradually while stirring with a wooden spoon or rubber spatula until the mixture is smooth and well combined. The batter will be thick but pourable—I find this consistency creates the perfect gooey texture once baked.
  4. Fold in 1½ cups of the chopped Reese’s Peanut Butter Cups, reserving the remaining ½ cup for topping. Gentle folding prevents the cups from breaking down too much.
  5. Transfer the batter to your prepared baking dish, spreading it evenly to the corners. The mixture will be thick, so take your time to create an even layer.
  6. Sprinkle the remaining ½ cup of chopped peanut butter cups over the top of the batter. These pieces will create delicious pockets of melted peanut butter on top of your cake.
  7. Bake for 30-35 minutes, until the edges are set but the center still looks slightly underdone. Don’t overbake—this cake is meant to have a gooey, pudding-like center that’s absolutely divine when warm.
  8. Allow the cake to cool for at least a15 minutes before serving. This cooling period lets the cake set slightly while still maintaining that irresistible warm, melty texture.

Notes

  • Room temperature milk matters: Using room temperature milk helps the cake and pudding mixes blend more smoothly, eliminating lumps that could affect your cake’s texture.
  • Chopping technique: Roughly chop your Reese’s cups rather than dicing them finely—I’ve found larger chunks create more dramatic peanut butter pockets throughout the cake.
  • Check for doneness carefully: The toothpick test doesn’t work well for this Peanut Butter Cup Dump Cake; instead, look for set edges with a slightly jiggly center for that perfect gooey texture.
  • Cooling sweet spot: While it’s tempting to dig in immediately, allowing 15 minutes of cooling creates the perfect balance between warm, melty peanut butter and a cake that holds its structure.
  • Freshen leftover slices: If enjoying leftovers, microwave individual slices for 15-20 seconds to recreate that fresh-from-the-oven melty texture that makes this dump cake irresistible.

Nutrition

Find it online: https://www.kitchenmomy.com/peanut-butter-cup-dump-cake-recipe/