Introduction

This Peanut Butter Cup Dump Cake is an irresistibly easy dessert that combines rich chocolate and peanut butter in a fudgy, cake-like treat. With minimal prep and no fancy equipment, it’s perfect for any home cook looking for a quick, crowd-pleasing sweet.

A glass baking dish filled with a thick, rich chocolate brownie that has a rough, bumpy texture on top showing swirls of lighter brown and dark chocolate. Small, round chocolate pieces are scattered across the top layer, adding shiny, smooth highlights. The edges of the brownie are darker and crisp, contrasting with the softer-looking interior swirls. The dish is placed on a white marbled surface with a white and blue striped cloth and a metal serving spoon next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (3.4 oz) instant chocolate pudding mix
1¾ cups milk
1 box (18.25 oz) chocolate cake mix
1 cup peanut butter cups, roughly chopped
Butter or cooking spray for greasing

Instructions

Step 1: In a large mixing bowl, whisk together the instant chocolate pudding mix and milk until smooth and well combined.
Step 2: Stir in the chocolate cake mix until the batter is thick and fully blended.
Step 3: Fold the roughly chopped peanut butter cups into the batter, ensuring they are evenly distributed.
Step 4: Grease a 13 x 9 inch baking dish, pour in the batter, and spread it out evenly.
Step 5: Bake at 350°F (180°C) for about 25 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
Step 6: Let the cake cool slightly before serving. It’s wonderful served warm, especially with vanilla ice cream.

Tips & Variations

Don’t overmix the batter; stop stirring as soon as everything is combined to keep the cake tender.
Chop the peanut butter cups into varied sizes for pockets of melted peanut butter throughout the cake.
The batter will be thicker than regular cake batter—this is normal and yields a fudgy texture.
Check for doneness starting at 20 minutes, as oven temperatures vary.
Try substituting the chocolate cake mix with yellow or devil’s food cake mix for different flavor profiles.

Storage

Store any leftover cake covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 15-20 seconds to enjoy them warm. You can also freeze the cake for up to 3 months by wrapping slices in plastic wrap and placing them in a freezer-safe container. Thaw in the fridge before reheating.

How to Serve

A glass baking dish contains a rich dessert with two main layers visible: the bottom layer is golden-brown with a soft, gooey texture, while the top layer is thick and dark brown with a slightly cracked surface, showing a baked chocolate crust. Scattered across the top are small, round, shiny chocolate pieces that add texture and visual interest. The dish sits on a white marbled surface, next to a folded white cloth with blue stripes and a silver serving spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is a dump cake?

A dump cake is a super simple dessert where you “dump” all ingredients into a bowl or baking dish and bake without complicated steps like creaming or folding. Traditional dump cakes usually combine cake mix, fruit, and butter, but this version uses pudding and milk to create a fudgy texture.

Can I use a different flavour of cake mix?

Absolutely! Yellow cake mix paired with chocolate pudding or devil’s food cake mix for a richer chocolate taste both work great. Just use the same measurements as the recipe.

What if I don’t have instant pudding mix?

You can omit the pudding mix but increase the milk to 1 cup. The texture will be slightly different but still delicious.

Can I use regular-sized peanut butter cups instead of minis?

Yes, just chop them roughly and fold them in as directed to keep the pockets of peanut butter evenly distributed.