The Ultimate Peanut Butter Cup Dump Cake: A Warm Hug in Every Bite
There’s something magical about coming home from school to the smell of chocolate and peanut butter wafting through the house. My mom used to surprise me with this indulgent dessert that quickly became a family legend: the Peanut Butter Cup Dump Cake. It’s rich, gooey, and incredibly easy to make—even if you’re not a pro in the kitchen.
This recipe brings together the best of all dessert worlds: moist chocolate cake, creamy pudding, and the unbeatable flavor of chopped Reese’s Peanut Butter Cups. Whether you’re making it for a party, a family gathering, or just a cozy night in, this cake never fails to impress. Let’s dive into the details and bring this sweet memory to life in your kitchen.
Ingredients You’ll Need
- 1 box (15.25 oz) chocolate cake mix
- 1 package (3.9 oz) instant chocolate pudding mix
- 1¾ cups cold milk
- 1½ cups chopped Reese’s Peanut Butter Cups (divided: 1 cup + ½ cup for topping)
- Optional toppings: melted peanut butter, chocolate syrup, whipped cream, or vanilla ice cream
Step-by-Step Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
Step 2: Prepare the Batter
In a large mixing bowl, whisk together the instant pudding mix and milk until smooth and thickened slightly.
Add in the chocolate cake mix and stir until just combined. The batter will be thick—don’t worry, that’s what makes it gooey and delicious.
Step 3: Add the Peanut Butter Cups
Fold in 1 cup of chopped Reese’s Peanut Butter Cups into the batter. These little chunks will melt into the cake and create surprise pockets of peanut butter and chocolate.
Step 4: Bake the Cake
Pour the batter into the prepared baking dish and smooth out the top with a spatula.
Sprinkle the remaining ½ cup of chopped peanut butter cups evenly over the top.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine!).
Step 5: Cool and Serve
Let the cake cool for about 10 minutes in the pan. Serve warm for the ultimate indulgence, especially when paired with a scoop of vanilla ice cream or a drizzle of melted peanut butter.
Extra Tips for an Even Better Cake
- Make it extra gooey: Add a handful of chocolate chips or drizzle sweetened condensed milk on top before baking.
- Switch it up: Try it with different candies like Snickers, Butterfingers, or chopped peanut butter cookies.
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days—or refrigerate for up to 5 days. Amish Peanut Butter Cream Pie
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 12
- Calories per serving: ~350 kcal
Why This Recipe Works So Well
This dump cake is all about ease and flavor. No eggs, no oil, and no electric mixer required. Just stir, pour, and bake. The pudding adds a rich, dense texture while the peanut butter cups melt into gooey, irresistible layers. It’s the kind of dessert that feels like a warm hug—simple, nostalgic, and outrageously delicious.