This Peanut Butter Cup Dump Cake is rich, gooey, and exploding with chocolate-peanut butter goodness in every bite. I don’t need a mixer or any fancy equipment—just a bowl, a spoon, and a craving for something decadent. Whether I’m feeding a crowd or just indulging on a cozy night in, this dessert always hits the sweet spot.
Why You’ll Love This Recipe
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Ridiculously easy to make – I just dump, stir, and bake. No layers or complicated steps.
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Chocolate and peanut butter overload – The combo of cake mix, pudding, and Reese’s is pure dessert heaven.
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Perfect texture – The cake turns out dense, gooey, and fudgy every time.
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Crowd-pleasing size – It fills a 9×13 pan, making it perfect for parties or leftovers.
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Foolproof – Even if I’m not a confident baker, this recipe never fails me.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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chocolate cake mix
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chocolate instant pudding mix (3.9 oz package)
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milk (2 cups, preferably room temperature)
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mini Reese’s Peanut Butter Cups, roughly chopped (2 cups)
Directions
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I start by preheating my oven to 350°F and spraying a 9×13-inch baking dish with non-stick spray.
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In a large bowl, I whisk together the milk and pudding mix until smooth and slightly thickened.
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I add the chocolate cake mix straight into the pudding mixture and stir until just combined. The batter will be thick—exactly what I want.
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I fold in most of the chopped Reese’s, saving a handful to sprinkle on top.
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I pour the thick batter into my prepared dish and spread it evenly. Then I top it off with the reserved Reese’s.
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I bake it for about 25 minutes, or until a toothpick comes out mostly clean from the center.
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After letting it cool for a few minutes, I serve it warm (that’s when it’s at its gooey best).
Servings and timing
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Prep time: 10 minutes
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Cook time: 25 minutes
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Total time: 35 minutes
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Yield: 12 servings
Variations
I love switching things up with this recipe. Here are a few ways I make it my own:
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I swap in chopped Snickers or peanut butter M&Ms for a candy twist.
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I stir in crushed pretzels or peanuts when I want some salty crunch.
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I sprinkle chocolate chips or drizzle fudge sauce over the top before baking for even more decadence.
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To make it gluten-free, I use a GF chocolate cake mix and double-check that my pudding is also GF.
Storage/Reheating
Storing: I cover the leftovers tightly with foil or transfer them to an airtight container. They stay fresh in the fridge for up to 4 days.
Freezing: I can freeze it whole or in squares. I wrap pieces individually and stash them in a freezer-safe bag. Thaw overnight in the fridge.
Reheating: A quick 15–30 seconds in the microwave brings it back to warm, melty perfection.
FAQs
Can I make this with a different cake mix flavor?
Yes, I’ve used devil’s food, triple chocolate, and even yellow cake when I’m going for more of a Reese’s Pieces flavor profile.
Do I need to follow the box directions for the pudding?
No need. I just whisk the pudding powder with the milk as described—no boiling or chilling needed.
Can I use full-size Reese’s instead of minis?
Definitely. I just chop them into smaller pieces so they melt nicely and mix evenly into the batter.
Why is the batter so thick?
That’s totally normal. The thick batter gives the cake its dense, fudgy texture. It might feel heavy when I spread it in the pan, but it bakes up beautifully.
Can I serve it cold?
Sure—I’ve eaten it at room temp and even straight from the fridge. But when it’s warm and gooey, it’s truly next-level.
Conclusion
This Peanut Butter Cup Dump Cake is everything I want in a dessert—easy, rich, chocolatey, and loaded with peanut butter. I whip it up in minutes, and it’s always a hit, whether I’m serving guests or just treating myself. One bite in, and it’s impossible to stop. Trust me, this one’s going into regular rotation.
