Peanut Butter Cup Dump Cake

A delightful mix of molten chocolate, peanut butter, and cake that is simple to make and perfect for any occasion.

Prep Time 10

Cook Time 45

Total Time 55

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 320 kcal

1 box chocolate cake mix Dry chocolate cake mix acts as the structural agent.
1 box (3.9 oz) instant chocolate pudding mix (dry) Creates a loose, ganache-like base.
2 cups milk Use cold milk for the best texture.
1 bag (about 12 oz) mini peanut butter cups, unwrapped Look for fresh candy with intact wrappers removed.
½ cup creamy peanut butter, melted Natural peanut butter with oil separation can work too.
1 stick (½ cup) unsalted butter, sliced Helps create a crispy top.
optional chocolate chips or chopped peanuts for topping For added texture.

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Pour the dry instant chocolate pudding mix into the greased baking dish and stir in the milk until smooth.
Evenly scatter the unwrapped mini peanut butter cups across the pudding layer.
Drizzle the melted peanut butter over the top, then sprinkle the dry chocolate cake mix evenly across the dish.
Place slices of unsalted butter evenly over the top of the cake mix.
Bake for 40–45 minutes until bubbly and set.
Let cool for 10–15 minutes before serving.

Store leftovers in the refrigerator for up to 4 days. The pudding layer firms up when chilled; reheat individual portions to restore gooeyness.

Keyword chocolate dessert, Dump Cake, easy recipe, peanut butter, Quick Cake