Butter Cup Dump Cake

Why You’ll Love This Recipe

I love this dump cake because it’s ridiculously simple and incredibly indulgent. The combination of chocolate cake mix, creamy pudding, and melted peanut butter cups creates a moist, fudgy texture with pockets of melty candy in every bite. It’s perfect for parties, potlucks, or just when I want a warm dessert with minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box chocolate cake mix
1 package (3.9 oz) chocolate instant pudding mix
2 cups whole milk, room temperature
2 cups mini Reese’s Peanut Butter Cups, roughly chopped

Directions

1. I preheat the oven to 350°F and coat a 9×13-inch baking dish with non-stick spray.

2. In a large bowl, I whisk together the chocolate instant pudding mix and milk until smooth and slightly thickened—about 1 to 2 minutes.

3. I fold in the dry chocolate cake mix and stir just until combined. The batter will be thick and fudgy.

4. I gently mix in most of the chopped mini Reese’s, saving a handful to sprinkle on top.

5. I spread the batter evenly in the prepared baking dish and top it with the remaining peanut butter cups.

6. I bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the cake cool slightly before slicing and serving. It’s amazing warm, but also great at room temperature.

Servings and timing

This recipe makes 12 servings and takes about 35 minutes total—10 minutes of prep and 25 minutes to bake.

Variations

When I want to change things up, I use chopped peanut butter cups with pretzels for a salty-sweet combo. I’ve also added a swirl of peanut butter into the batter or drizzled melted chocolate over the top after baking. For a slightly less sweet version, I’ve swapped the chocolate cake mix for devil’s food or dark chocolate.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days. To reheat, I microwave individual portions for about 15–20 seconds to bring back the warm, gooey texture.

FAQs

Can I use regular-sized Reese’s instead of mini?

Yes, I just chop them into small chunks so they melt evenly throughout the cake.

Can I use a different flavor cake mix?

Absolutely. I’ve tried it with devil’s food and even a chocolate fudge mix—it always turns out delicious.

What can I serve with this dump cake?

I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Can I make this ahead of time?

Yes, I often bake it a few hours ahead and serve it later—it stays moist and rich. Just reheat if I want that fresh-from-the-oven warmth.

Is this cake freezer-friendly?

It is! I slice it into squares, wrap individually, and freeze for up to a month. To serve, I thaw and warm it briefly in the microwave.

Conclusion

This Butter Cup Dump Cake is one of my favorite quick-fix desserts—gooey, chocolatey, and packed with peanut butter candy goodness. It’s a guaranteed hit with both kids and adults, and I love how easy it is to throw together with pantry staples. Whether I’m sharing it or sneaking a warm slice for myself, this cake never fails to satisfy.

Print