Description
A rich and gooey Peanut Butter Cup Dump Cake combining layers of chocolate cake mix, instant chocolate pudding, peanut butter chips, and chopped peanut butter cups, all baked to perfection and served warm with optional whipped cream or vanilla ice cream.
Ingredients
Scale
Cake & Pudding
- 1 box chocolate cake mix (15.25 ounces)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 2 cups milk
Toppings & Add-ins
- 1 cup peanut butter chips
- 1 cup chopped peanut butter cups (plus more for topping)
- 1/2 cup melted butter
Serving (optional)
- Whipped cream or vanilla ice cream
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix pudding layer: In a bowl, whisk together the instant chocolate pudding mix and milk until the mixture thickens slightly, about 2 minutes.
- Layer pudding: Pour the pudding mixture evenly into the prepared baking dish to form the first layer.
- Add cake mix: Sprinkle the dry chocolate cake mix evenly over the pudding layer, ensuring not to stir or mix the layers together.
- Add peanut butter chips and cups: Scatter the peanut butter chips and chopped peanut butter cups evenly across the cake mix layer for added texture and flavor.
- Drizzle butter: Evenly drizzle the melted butter over the entire surface to moisten and help create a crisp topping.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the top is set and a little crisp.
- Cool slightly and serve: Let the cake cool for 10 to 15 minutes before serving. Top with additional chopped peanut butter cups and a scoop of whipped cream or vanilla ice cream if desired.
Notes
- This dessert is rich and gooey—best enjoyed warm.
- For a twist, try using dark chocolate cake mix for a deeper chocolate flavor.
- You can add a drizzle of warm peanut butter before serving for extra indulgence.
