This Peanut Butter Cup Dump Cake is the ultimate dessert for anyone who loves chocolate and peanut butter together. It’s gooey, rich, and loaded with layers of flavor that melt in my mouth with every bite. The best part is how simple it is to make—no fancy steps, just a few ingredients layered and baked into one indulgent treat.
Why You’ll Love This Recipe
I love how this cake comes together with minimal effort. Since it’s a dump cake, I don’t need to fuss with complicated mixing or baking techniques. The combination of chocolate pudding, cake mix, and peanut butter makes a gooey base that’s balanced perfectly by melty chocolate chips and mini peanut butter cups on top. I like serving it warm with whipped cream or a scoop of vanilla ice cream because it makes every bite feel extra decadent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 box chocolate cake mix
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1 (3.9 oz) box instant chocolate pudding mix
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2 cups whole milk
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1/2 cup creamy peanut butter
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1/2 cup butter, melted
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1 cup mini peanut butter cups, chopped
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1 cup milk chocolate chips
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1/2 cup chopped peanuts (optional for crunch)
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Whipped cream or vanilla ice cream (for serving)
Directions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a medium bowl, whisk together the chocolate pudding mix and milk until smooth. Let it thicken for a few minutes.
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Pour the chocolate pudding evenly into the prepared baking dish.
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Sprinkle the dry chocolate cake mix evenly over the pudding layer.
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Drizzle melted butter and peanut butter over the cake mix. Swirl gently into the top layer without fully mixing.
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Scatter chopped peanut butter cups and chocolate chips on top, pressing them lightly into the batter. Add peanuts if using.
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Bake for 35-40 minutes, until the edges are set and the center is slightly gooey.
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Let the cake cool for 10 minutes before serving warm with whipped cream or vanilla ice cream.
Servings and timing
This recipe makes about 12 servings. It takes around 10 minutes to prepare and 35-40 minutes to bake, with a short cooling time before serving. In under an hour, I can enjoy a warm, gooey dessert that feels like it came straight from a bakery.
Variations
I like switching things up depending on what I have on hand. Sometimes I use white chocolate chips instead of milk chocolate for a sweeter contrast. I also like adding a drizzle of caramel sauce over the finished cake for an extra indulgent touch. If I want to tone down the richness, I leave out the peanut butter cups and just use chocolate chips and nuts for crunch.
storage/reheating
I store leftover cake in an airtight container in the refrigerator for up to 4 days. When I want to reheat it, I either microwave individual slices for about 20–30 seconds or pop the dish back in a low oven until warmed through. It tastes just as delicious reheated as it does fresh out of the oven.
FAQs
Can I use a different flavor of cake mix?
Yes, I can swap the chocolate cake mix with devil’s food or even a peanut butter cake mix for a slightly different flavor.
Do I have to use mini peanut butter cups?
No, I can use regular peanut butter cups and just chop them into smaller pieces. They melt beautifully either way.
Can I make this ahead of time?
Yes, I can bake it a day ahead, store it in the fridge, and reheat before serving. It still stays gooey and rich.
What if I don’t like peanuts?
I can simply leave them out. The cake is still packed with chocolate and peanut butter flavor without the added crunch.
Can I freeze this cake?
Yes, I can freeze it in individual slices wrapped tightly in plastic wrap and stored in a freezer bag. When I’m ready, I just thaw and reheat for a quick dessert.
Conclusion
This Peanut Butter Cup Dump Cake is one of my favorite easy desserts because it delivers maximum flavor with minimal effort. I love how the layers of chocolate, peanut butter, and candy come together into something so rich and satisfying. Whether I’m making it for family, friends, or just myself, it always disappears fast!
