There’s something incredibly satisfying about a dessert that’s as effortless as it is indulgent, and this Peanut Butter Cup Dump Cake fits the bill perfectly. Imagine the rich flavors of peanut butter and chocolate swirling together in one warm, gooey, and utterly decadent creation. The best part? You don’t need to be an expert baker to make it—just layer, bake, and enjoy. This recipe combines pantry staples and everyone’s favorite candy, Reese’s Peanut Butter Cups, to create a dessert that’s both nostalgic and crowd-pleasing. I tried swapping out traditional milk for almond milk once, and it worked wonderfully without losing any of the richness. Whether you’re hosting a family dinner, celebrating a special occasion, or simply craving something sweet on a quiet night in, this dump cake promises comfort in every bite.
Why You’ll Love This Recipe
This Peanut Butter Cup Dump Cake is an absolute treat for chocolate and peanut butter lovers alike. It’s rich, creamy, and wonderfully gooey, yet requires minimal effort and no mixer. The contrast between the melty chocolate, the crumbly cake topping, and the chewy peanut butter cups is pure dessert perfection. Plus, it’s a crowd-pleaser that looks impressive enough for parties but simple enough for a weeknight dessert.
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Irresistible Peanut Butter Cup Dump Cake Recipe: A Chocolate Lover’s Dream
- Total Time: 50 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Peanut Butter Cup Dump Cake is a rich, indulgent dessert that combines chocolate cake mix, peanut butter cups, and melted peanut butter into one gooey, decadent treat. With no mixing required, this easy dump-and-bake recipe is perfect for peanut butter and chocolate lovers alike.
Ingredients
- 1 (15.25 oz) box chocolate cake mix
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups milk
- 1/2 cup creamy peanut butter (melted)
- 1 1/2 cups chopped peanut butter cups (about 10 full-size cups)
- 1/2 cup melted butter
- 1/2 cup semi-sweet chocolate chips (optional)
- Whipped cream or ice cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In the prepared dish, pour the dry chocolate cake mix evenly across the bottom — do not stir.
- In a separate bowl, whisk together the pudding mix and milk until slightly thickened (about 1 minute). Pour evenly over the cake mix.
- Drizzle the melted peanut butter over the top, then scatter chopped peanut butter cups and chocolate chips evenly across the surface.
- Pour melted butter evenly over everything — this will help form a gooey, crusty top as it bakes.
- Bake uncovered for 35–40 minutes, or until the edges are set and the center is slightly gooey.
- Let cool for 10–15 minutes before serving warm with whipped cream or a scoop of vanilla ice cream.
Notes
- Do not stir the ingredients — the layers bake together perfectly on their own.
- Use chunky peanut butter for extra crunch.
- For a twist, try using white or dark chocolate peanut butter cups.
- Store leftovers covered in the fridge for up to 4 days. Reheat slightly before serving.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chocolate cake mix forms the base of this dessert, giving it a rich, moist texture that perfectly complements the peanut butter flavor. I prefer using a dark chocolate cake mix for deeper flavor, but any chocolate variety works well.
Instant chocolate pudding mix adds that luscious, gooey texture that makes this dump cake irresistible. It gives the dessert an extra layer of creaminess and richness.
Milk helps activate the pudding and adds moisture to the cake. You can substitute with almond milk or oat milk if you want a lighter or dairy-free option.
Butter brings everything together, creating that perfectly golden, crisp topping while keeping the inside soft and decadent. Use unsalted butter for the best control over flavor.
Peanut butter cups are the star of the show—chopped into generous chunks and layered throughout the cake for those delightful pockets of creamy peanut butter and chocolate.
Chocolate chips add extra bursts of melty goodness in every bite. Semi-sweet or milk chocolate chips both work beautifully.
Peanut butter drizzled over the finished cake adds an extra punch of flavor and enhances that signature combination everyone loves.
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread the chopped peanut butter cups evenly across the bottom of the dish.
In a medium bowl, whisk together the chocolate pudding mix and milk until smooth and thickened. Pour this mixture over the peanut butter cups.
Sprinkle the dry chocolate cake mix evenly over the top—don’t stir! The magic of a dump cake is in the layering.
Evenly drizzle the melted butter over the dry cake mix. Make sure to cover as much of the surface as possible.
Top with chocolate chips for extra richness.
Bake for 40–45 minutes, or until the top is bubbly and slightly crisp. Let it cool for 10 minutes before serving. Drizzle warm peanut butter over the top for the perfect finishing touch.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves about 10–12 people. Preparation takes around 10 minutes, and baking time is approximately 45 minutes. Cooling for at least 10 minutes before serving helps the layers set slightly while keeping that delicious gooey texture.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 20–30 seconds or warm in a 300°F oven for about 10 minutes. The cake tastes just as decadent the next day, especially with a scoop of vanilla ice cream.
Variations and Customizations
Peanut Butter Swirl: Add dollops of peanut butter throughout the layers before baking for extra nuttiness.
Nutty Crunch: Sprinkle chopped peanuts or almonds on top before baking for added crunch.
Reese’s Pieces Delight: Replace half the peanut butter cups with Reese’s Pieces for a colorful and crunchy twist.
Dark Chocolate Dream: Use dark chocolate chips and a dark chocolate cake mix for an extra-intense cocoa flavor.
Salted Caramel Drizzle: Drizzle warm caramel sauce and a pinch of sea salt on top just before serving.
Brownie Mix Swap: Try swapping the cake mix for a brownie mix for a fudgier texture.
Banana Twist: Add sliced bananas at the base for a peanut butter–banana flavor combo.
Gluten-Free Version: Use a gluten-free cake mix to make it suitable for dietary needs.
Mini Dessert Cups: Layer the baked cake into small dessert cups with whipped cream for individual servings.
Coffee Infusion: Add a teaspoon of instant coffee to the pudding mix for a mocha-inspired version.
FAQs
Can I use a different cake mix flavor?
Yes, vanilla or yellow cake mix works too, but chocolate enhances the peanut butter flavor best.
Can I make this ahead of time?
Yes, you can prepare it a day ahead and reheat before serving.
Can I freeze dump cake?
Absolutely. Freeze in portions for up to three months; thaw before reheating.
What type of peanut butter cups work best?
Reese’s standard size works perfectly, but mini cups or homemade ones are great too.
Can I make this dairy-free?
Yes, substitute butter with plant-based margarine and use almond or oat milk.
Why shouldn’t I stir the layers?
Dump cakes rely on layering for their texture—mixing would ruin that signature contrast.
What’s the best way to serve it?
Warm, with a scoop of vanilla ice cream or whipped cream on top.
Can I reduce the sugar?
Yes, opt for sugar-free pudding mix and a reduced-sugar cake mix.
Can I use crunchy peanut butter?
Yes, it adds a nice texture and enhances the nuttiness.
Is this recipe suitable for kids?
Definitely! Kids love it, and they can even help layer the ingredients.
Conclusion
This Peanut Butter Cup Dump Cake is the ultimate easy indulgence—a dessert that tastes like hours of baking effort but takes just minutes to assemble. Its combination of gooey chocolate, creamy peanut butter, and crumbly cake topping makes every bite unforgettable. Whether served warm from the oven or chilled the next day, this recipe is guaranteed to satisfy any sweet craving.
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