Peanut Butter Cup Dump Cake

Why You’ll Love This Recipe

I like this recipe because it comes together in minutes and always impresses. I don’t need a mixer or fancy steps—just layer, bake, and enjoy. The peanut butter cups melt into the cake, creating little pockets of gooey sweetness that make it irresistible. It’s perfect for potlucks, parties, or anytime I’m craving chocolate and peanut butter.

Ingredients

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

• 1 (15.25 oz) box chocolate cake mix

• 1 (3.4 oz) box chocolate instant pudding mix

• 1 ½ cups milk

• ½ cup unsalted butter, melted

• 1 cup chopped peanut butter cups (plus extra for topping)

• ½ cup peanut butter chips or chocolate chips (optional)

Directions

1. I preheat my oven to 350°F and lightly grease a 9×13-inch baking dish.

2. In a bowl, I whisk together the pudding mix and milk until smooth.

3. I pour the dry cake mix evenly into the baking dish (I don’t mix it).

4. I pour the prepared pudding over the cake mix, then drizzle the melted butter across the top.

5. I scatter the chopped peanut butter cups and chips evenly over everything.

6. I bake for 35–40 minutes, until the edges are set and the center is gooey but not liquid.

7. I let it cool for about 10 minutes before topping with extra chopped peanut butter cups and serving warm.

Servings and timing

This recipe makes about 12 servings. It takes 10 minutes to prep and about 35–40 minutes to bake, so I can have it on the table in under an hour.

Variations

Sometimes I drizzle warm peanut butter or chocolate sauce over the top for extra indulgence. I’ve also swapped the chocolate cake mix for yellow or peanut butter cake mix for a different twist. For crunch, I add chopped peanuts on top before baking.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm slices in the microwave for about 20 seconds so they’re soft and gooey again.

FAQs

Can I use sugar-free pudding or cake mix?

Yes, I can use sugar-free versions if I want to cut down on sugar, though the flavor and texture may be slightly different.

Can I make this in a slow cooker?

Yes, I cook it on low for about 2–3 hours until set around the edges but still gooey in the center.

Do I stir the layers together before baking?

No, I just layer everything as written—the magic happens while it bakes.

Can I freeze dump cake?

Yes, I freeze cooled portions for up to 2 months and reheat in the oven or microwave before serving.

What’s the best way to serve it?

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

Conclusion

This peanut butter cup dump cake is the perfect easy dessert for chocolate and peanut butter lovers. I love how simple it is to throw together, yet it tastes rich and indulgent like something from a bakery. It’s gooey, fudgy, and always a hit whenever I serve it.