The first time I made this Peanut Butter Cup Dump Cake I thought it was too simple to work.
One pan, a box of cake mix, chopped peanut butter cups and a few pantry staples — but the result was shockingly rich and crowd-pleasing.
If you love the combo of chocolate and peanut butter, this is the easiest, most decadent shortcut dessert you’ll keep coming back to.
Why You’ll Love This Recipe
- Crazy simple: no creaming, no mixing bowls beyond a whisk for the pudding, and no layering precision.
- Max flavor with minimal effort: candy, pudding, chips and cake mix combine into a gooey, crackly-top bar.
- Crowd-friendly: serves a lot and travels well to potlucks or parties.
- Flexible: easy to customize with different chips, candies, or a salted finish.
The texture is where this cake really sings. The bottom starts as a soft, candy-laden custard thanks to the instant pudding and chopped peanut butter cups. The dry cake mix on top bakes into a golden, slightly crunchy crust that gives way to pockets of melted chocolate and peanut butter chips. Warm, spoonable, and garnished with hot fudge and whipped cream, every bite is a balance of creamy, crunchy and intensely peanut-buttery chocolate.
"Five stars — my family thought I’d made something tricky. They couldn’t believe how simple it was. Absolute staple now." — reader review
Key Ingredients
Peanut butter cups (full-size, chopped)
Peanut butter cups are the star: they melt into pockets of peanut-buttery chocolate that soak into the pudding layer. Use a recognizable candy like Reese’s for a reliable balance of sweet chocolate and salty peanut butter; chop into quarters so pieces distribute evenly.
Instant chocolate pudding mix
Instant pudding is the shortcut custard that sets quickly without baking. It gives moisture and a chocolate foundation so the top cake mix becomes a crisp crust while the base remains soft and fudgy. Brands like Jell-O or store-brand instant pudding both work fine — whisk just until thickened for the best texture.
Yellow cake mix (standard 15.25 oz box)
The dry cake mix is the magic top crust. Because it’s not mixed with eggs or milk, the melted butter hydrates it in the oven and creates a cobbler-like topping with crunchy edges. Use the standard boxed mix you like; a thicker, higher-ratio flour mix produces a better golden crust.
Butter (melted, 3/4 cup / 1.5 sticks)
Butter is the activator for the cake mix top. Drizzling the butter over the dry mix ensures even browning and a tender, crisp top. Salted or unsalted butter works; if you use unsalted, a light sprinkle of flaky sea salt on top after baking elevates the flavors.
Full ingredient list:
- 20 pieces peanut butter cups (full size, chopped — about 2 cups), plus additional chopped for topping
- 1 box instant chocolate pudding mix (3.9 oz)
- 2 cups milk (cold)
- 1 cup chocolate chips (semi-sweet)
- 1 cup peanut butter chips
- 1 box yellow cake mix (standard 15.25 oz box)
- 3/4 cup butter (melted — 1.5 sticks)
- Cooking spray (for pan)
- Hot fudge sauce (for drizzling)
- Additional peanut butter cups (chopped for topping)
- Whipped cream or ice cream (for serving)
Step-by-Step Instructions
Step 1: Prep and layer the candy
Preheat your oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
Chop the full-size peanut butter cups into quarters — reserve a handful for the topping.
Spread the chopped peanut butter cups evenly across the bottom of the prepared baking dish so every square gets candy.
Pro Tip: Use a serrated knife and a light twist to keep the peanut butter cups from smooshing. You’ll know the layer is right when you have a near-even carpet of candy with small gaps for pudding to seep into.
Step 2: Make the pudding
Whisk the instant chocolate pudding mix with cold milk in a medium bowl until smooth and slightly thickened.
Let it stand for a minute to firm just a touch — it should still be pourable.
Pro Tip: Use cold milk straight from the fridge and whisk vigorously. The pudding should be thick but pourable; if it’s too stiff, gently whisk in a tablespoon of milk.
Step 3: Pour the pudding over the candy
Pour the chocolate pudding mixture evenly over the peanut butter cups in the dish.
Use a rubber spatula to nudge pudding into gaps so the candy is mostly covered.
Pro Tip: Work quickly but gently so the candy pieces don’t float to the surface. You’ll know it’s ready when the pudding forms a smooth, even layer over the candies.
Step 4: Add the chips
Sprinkle the chocolate chips and peanut butter chips over the pudding in an even layer.
This adds additional pockets of melted goodness and texture contrast.
Pro Tip: If your chips are chilled, scatter them quickly; they take longer to melt and give more structure to the gooey base.
Step 5: Top with cake mix
Sprinkle the dry yellow cake mix evenly across the entire surface. Do not stir.
Try to create an even dusting so the butter will reach most of the dry mix.
Pro Tip: Use your fingers to spread the mix gently for even coverage. If you have a few dry spots, the top may brown unevenly.
Step 6: Drizzle with melted butter
Drizzle the melted butter slowly over the cake mix, trying to cover as much surface as possible.
Some dry mix should remain, but the butter will moisten and activate the top as it bakes.
Pro Tip: Warm the butter so it flows easily. If the butter cools and clumps, pop it back in the microwave for 10 seconds and stir.
Step 7: Bake, cool, and serve
Bake the dish 45 to 50 minutes until the top is golden brown and the edges are bubbly.
Let cool 10 to 15 minutes before cutting. Drizzle with hot fudge sauce, top with reserved chopped peanut butter cups, and serve warm with whipped cream or a scoop of vanilla ice cream.
Pro Tip: The center will still be soft — that’s the point. You’ll know it’s done when the edges are bubbly and the top is a deep, even golden brown.
Expert Tips for Success
- Use a 9×13 pan for even depth: The pan size matters because a deeper or shallower pan changes bake time. A 9×13 gives the ideal ratio of candy, pudding and cakey top.
- Don’t over-hydrate the pudding: Over-thick pudding can make the base gummy. Whisk until just slightly thickened so it pours and sets correctly during baking.
- Quarter the peanut butter cups: Smaller pieces distribute more evenly and prevent a single row of candy dominating one slice. Aim for quarters rather than tiny shreds.
- Melt butter thoroughly and drizzle evenly: Cold clumps of butter create dry pockets. Pour slowly in a zig-zag and use the back of a spoon to nudge butter into areas that look dry.
- Use semi-sweet chips for balance: Semi-sweet chocolate chips cut the sweetness and let the salty peanut butter shine. For a richer finish, swap half the chips for dark chocolate.
- Watch the oven in the last 10 minutes: Different ovens brown tops at different rates. If the edges are bubbling but the center looks pale, tent loosely with foil to prevent over-browning while finishing bake.
- Serve warm for best texture: The contrast of warm gooey interior and crisp top is what makes this dump cake memorable. If serving later, reheat portions to restore that contrast.
- Add a sprinkle of flaky sea salt after baking: A tiny pinch of Maldon salt on each slice enhances the chocolate-peanut butter profile without tasting salty.
- For a neater slice, chill then trim: If you want cleaner bars, chill completely, then cut with a hot, dry knife for smoother edges.
- Use heavy-duty foil if transporting: The cake is gooey and can shift. Tuck it with foil and a tight lid or transport in its baking dish to avoid spills.
Storage & Freezing
To refrigerate, cover the baked dump cake tightly with plastic wrap or an airtight lid.
It will keep in the fridge for up to 4 days; reheat individual portions in the microwave for 20–30 seconds to restore warmth.
To freeze, wrap the entire cooled pan tightly in two layers of plastic wrap and a layer of heavy-duty foil, or portion into freezer-safe containers.
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat from frozen, thaw in the fridge overnight then warm in a 350°F oven for 10–15 minutes until heated through.
Microwave portions from thawed state for 30–60 seconds; from fully frozen you’ll need longer and should check often to avoid overheating.
Variations & Substitutions
Peanut butter lover’s upgrade: Fold 1/2 cup creamy peanut butter into the warm pudding before pouring for an extra layer of peanut butter flavor.
Nut-free swap: Use sunflower butter cups or cookie butter chips and sunflower butter chips to mimic the flavor without peanuts.
Chocolate wave: Mix 1/2 cup cocoa powder into the cake mix before sprinkling for a darker, fudgier top.
Healthier-ish twist: Use a reduced-sugar chocolate pudding and dark chocolate chips, and top with Greek yogurt instead of whipped cream for a tangy finish.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes — you can assemble and bake it up to a day in advance, then reheat. For best texture, reheat individual portions briefly in the microwave so the center becomes warm and gooey again.
Q: Can I use homemade pudding instead of instant?
A: You can, but homemade pudding is usually thicker and will set differently. If using homemade, make it slightly looser (add a splash more milk) so it can blend with melted candy and create the desired fudgy base.
Q: How do I prevent the top from burning while the inside cooks?
A: Tent the pan loosely with foil if the top reaches deep golden brown before the edges bubble. Tent in the last 10–15 minutes to allow the center to finish without over-browning.
Q: Can I halve the recipe for a smaller pan?
A: Yes. Use an 8×8-inch pan for half the recipe and reduce bake time by 5–10 minutes, checking for bubbling edges and a golden top.
Q: Is this recipe freezer-friendly after baking?
A: Absolutely. Cool completely, then wrap tightly. Thaw overnight in the fridge and reheat in the oven or microwave.
Final Thoughts
This Peanut Butter Cup Dump Cake is the kind of recipe you make when you want show-stopping flavor with almost no fuss.
If you try it, please leave a star rating in the recipe card below and pin this to your dessert board on Pinterest so friends can find it too.
Conclusion
For a slightly different take on the same concept, check this tested version of Peanut Butter Cup Dump Cake that highlights a few assembly tweaks.
If you want inspiration for a chocolate-forward variation, see the Chocolate Peanut Butter Dump Cake – Mom Loves Baking recipe for extra ideas and presentation tips.
Peanut Butter Cup Dump Cake
Ingredients
For the cake
- 20 pieces peanut butter cups (full size, chopped — about 2 cups), plus additional chopped for topping Use a recognizable brand like Reese’s for best results.
- 1 box instant chocolate pudding mix (3.9 oz) Whisk until thickened, should be pourable.
- 2 cups milk (cold) Use cold milk straight from the fridge.
- 1 cup chocolate chips (semi-sweet) For balanced sweetness.
- 1 cup peanut butter chips Adds extra flavor and contrast.
- 1 box yellow cake mix (standard 15.25 oz box) Use your favorite brand.
- 3/4 cup butter (melted — 1.5 sticks) Drizzle evenly to hydrate the cake mix.
- to taste cooking spray (for pan) To prevent sticking.
- to taste hot fudge sauce (for drizzling) For serving.
- to taste whipped cream or ice cream (for serving) To enhance the serving.
Instructions
Preparation
- Preheat your oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- Chop the full-size peanut butter cups into quarters — reserve a handful for the topping.
- Spread the chopped peanut butter cups evenly across the bottom of the prepared baking dish.
Making the Cake
- Whisk the instant chocolate pudding mix with cold milk in a medium bowl until smooth and slightly thickened.
- Pour the chocolate pudding mixture evenly over the peanut butter cups in the dish.
- Sprinkle the chocolate chips and peanut butter chips evenly over the pudding layer.
- Sprinkle the dry yellow cake mix evenly across the entire surface. Do not stir.
- Drizzle the melted butter slowly over the cake mix, trying to cover as much surface as possible.
Baking
- Bake the dish for 45 to 50 minutes until the top is golden brown and the edges are bubbly.
- Let cool for 10 to 15 minutes before cutting.
- Drizzle with hot fudge sauce, top with reserved chopped peanut butter cups, and serve warm with whipped cream or a scoop of vanilla ice cream.
