Peanut Butter Cup Dump Cake is the kind of dessert that feels almost too easy to be real. With just a handful of ingredients and minimal prep, it delivers rich chocolate flavor layered with melty peanut butter cups in every bite. True to its name, everything gets “dumped” into a baking dish, mixed lightly, and baked into a warm, comforting dessert that tastes like it took far more effort than it actually did.
Why You’ll Love This Recipe
There are plenty of reasons this Peanut Butter Cup Dump Cake deserves a place in your dessert rotation:
- Minimal effort: No mixer, no layers, no complicated steps.
- Big flavor: Chocolate and peanut butter is always a winning combo.
- Pantry-friendly: Uses boxed mixes and easy-to-find ingredients.
- Crowd-pleaser: Perfect for parties, potlucks, and family dinners.
- Warm and comforting: Best served straight from the oven.
- Customizable: Easy to adapt with different toppings or mix-ins.
If you love desserts that taste homemade without the hassle, this one checks all the boxes.
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 1 box (15.25 oz) chocolate cake mix
- 1 box (3.4 oz) instant chocolate pudding mix
- 1¾ cups milk
- 1 package (8 oz) mini peanut butter cups, roughly chopped
These simple ingredients work together to create a moist, rich cake with pockets of melted peanut butter throughout.
Let’s Get Started
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Mix the Base
In the prepared baking dish, add the chocolate cake mix and instant chocolate pudding mix. Pour in the milk and stir gently until just combined. The batter will be thick—avoid overmixing.
3. Add the Peanut Butter Cups
Fold most of the chopped mini peanut butter cups into the batter, reserving a small handful to sprinkle on top.
4. Bake
Spread the batter evenly in the baking dish. Sprinkle the remaining peanut butter cups over the top. Bake for 35–40 minutes, or until the center is set and the edges are slightly crisp.
5. Cool Slightly and Serve
Allow the dump cake to cool for about 10 minutes before serving. The texture will be soft, gooey, and rich.
Servings and Pairing
This recipe yields 10–12 servings.
Pair it with:
- Vanilla ice cream
- Whipped cream
- Cold milk
- Hot coffee or espresso
The warm cake and cold toppings create a perfect contrast.
Variations
- Extra gooey: Drizzle sweetened condensed milk over the batter before baking.
- Crunchy topping: Add chopped peanuts or chocolate chips.
- Peanut butter swirl: Swirl in spoonfuls of creamy peanut butter before baking.
- Different candy: Use chopped peanut butter chocolate bars or chocolate chips.
- Gluten-free: Use a gluten-free chocolate cake mix.
Each variation keeps the recipe simple while adding a new twist.
Storage Tips
- Room temperature: Cover and store for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Reheat: Warm individual portions in the microwave for 20–30 seconds.
- Freezing: Freeze baked cake for up to 2 months; thaw before reheating.
FAQs
Can I use a different cake mix flavor?
Yes, devil’s food or dark chocolate work well.
Does the pudding mix need to be prepared first?
No, use the dry pudding mix directly in the batter.
Can I make this ahead of time?
Yes, bake ahead and reheat before serving.
Is this cake supposed to be gooey?
Yes, the texture is intentionally soft and fudgy.
Can I double the recipe?
Yes, use a larger pan and adjust baking time as needed.
Final Thoughts
Peanut Butter Cup Dump Cake is proof that great desserts don’t need to be complicated. With just a few ingredients and almost no prep, it delivers rich chocolate flavor and melty peanut butter goodness every time. Whether served warm with ice cream or enjoyed straight from the pan, this dump cake is a reliable, comforting dessert that’s perfect for any occasion.
Print
Peanut Butter Cup Dump Cake
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A simple chocolate dump cake made with cake mix, pudding, milk, and chopped peanut butter cups for a rich, gooey texture.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 box (3.4 oz) instant chocolate pudding mix
- 1¾ cups milk
- 1 package (8 oz) mini peanut butter cups, roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Add cake mix and pudding mix to the dish. Pour in milk and stir until just combined.
- Fold in most of the chopped peanut butter cups, reserving some for the top.
- Spread batter evenly and sprinkle remaining peanut butter cups over the surface.
- Bake 35–40 minutes, until center is set and edges are slightly crisp.
- Cool for 10 minutes before serving.
Notes
- Avoid overmixing to keep the cake tender.
- Serve warm for the best gooey texture.
- Pair with vanilla ice cream for contrast.
- Store covered to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 40 minutes