Peanut Butter Cup Dump Cake

Peanut butter cup dump cake is my solution for those times when dessert needs to be fast easy and crowd-pleasing without sacrificing flavor. Imagine layers of gooey chocolate and bites of melty peanut butter cups all with barely any prep work. This is my go-to when the sweet tooth calls but time and patience are short.

The first time I made this was for a last-minute get-together and honestly it vanished before I could even set out plates. Now my friends and family request it for every movie night or birthday celebration.

Ingredients

• Chocolate cake mix: adds a fudgy base with little effort so use a good-quality mix for best flavor
• Chocolate instant pudding mix: creates a moist tender cake plus extra chocolate depth
• Milk: room temperature milk activates the pudding for creaminess so whole milk is best
• Mini Reese’s peanut butter cups, chopped: these turn melty in the oven and add salty sweet pops use fresh soft cups for easiest chopping
• Note: Always check that your peanut butter cups are not dried out for the best melting effect.

Instructions

Prepare the Pan:

Lightly grease a nine by thirteen inch baking dish with nonstick spray or softened butter making sure to hit every corner to prevent sticking

Mix the Pudding:

In a large mixing bowl whisk the milk and instant chocolate pudding for about two minutes until it starts to thicken slightly since this sets the texture of the cake

Add Cake Mix:

Pour the dry chocolate cake mix directly into the pudding mixture and stir gently with a spatula only until no dry streaks remain the batter will be very thick and that is perfect

Fold in Peanut Butter Cups:

Reserve a handful of chopped Reese’s for topping then add the rest to the batter and fold in gently so that the pieces are evenly distributed

Spread and Top:

Spoon the batter into the prepared dish and use a spatula to smooth out the top then scatter the reserved peanut butter cup pieces on the surface for a melty finish

Bake:

Place in a three hundred fifty degree oven and bake for around twenty five minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs

Cool and Serve:

Let the cake rest for at least ten minutes to set then serve warm for gooier texture or let cool to room temperature if you want neater slices

Honestly the mini Reese’s are my favorite part of this cake unlike chopped bars these get all soft and gooey in the oven. Once my nephew tried to pick out every peanut butter cup just for himself and now it is the running joke at family birthday dinners.

Storage Tips

Let the cake cool completely before covering it tightly with plastic wrap or foil so it can be stored at room temperature for up to two days. For longer storage keep it in the refrigerator for up to five days. If you like it warm microwave individual slices for about fifteen seconds and serve with ice cream.

Ingredient Substitutions

If you want to mix things up swap out the mini Reese’s for your favorite peanut butter chocolate candy or even peanut butter chips. For a deeper chocolate flavor use dark chocolate cake mix or add a handful of chocolate chips to the batter. If you only have regular pudding mix that is not instant just cook it according to package directions let it cool and then continue with the recipe.

Serving Suggestions

This cake really shines when you serve it slightly warm with a scoop of vanilla ice cream on top. Try it with a drizzle of hot fudge or a dollop of whipped cream for the ultimate treat. For parties slice it into squares and tuck a peanut butter cup half in each as decoration.

Cultural Context

Dump cakes have a long history as a classic American shortcut dessert. They were originally designed for busy home cooks who wanted something homey without fancy techniques. This peanut butter cup version is a modern twist that celebrates two of the best classic flavors.

Seasonal Adaptations

Chop up leftover Halloween or Easter candy for colorful bites. In summer swap the peanut butter cups for mini marshmallows and chocolate chunks for a s'mores vibe. Sprinkle chopped nuts like peanuts or pecans on top in autumn for extra crunch.

Success Stories

I first served this at a neighborhood block party where everyone kept coming back for seconds. One friend asked if she could get the recipe for her daughter’s dorm room and she said it was the only thing that made finals week tolerable. Kids love to help scatter the peanut butter cups and eat a few when they think I am not looking.

Freezer Meal Conversion

This dump cake freezes really well. Cut the cooled cake into squares wrap each one tightly in plastic wrap and freeze in a sealed container for up to two months. To enjoy simply thaw at room temperature or microwave in short bursts.

Enjoy a warm slice with ice cream or share at your next party for a guaranteed hit. This cake is fast fun and extra delicious every time.

Recipe FAQs

→ Can I use regular peanut butter cups instead of mini ones?

Yes, chop regular-sized peanut butter cups into small pieces for similar results and flavor distribution.

→ Is it necessary to use room temperature milk?

Room temperature milk helps the pudding mix combine smoothly and prevents lumps in your batter.

→ What can I substitute for chocolate cake mix?

You may use devil’s food or any other chocolate-flavored mix to maintain the rich cocoa flavor.

→ How do I know when it’s fully baked?

Insert a toothpick into the center; if it comes out mostly clean with some crumbs, the dessert is ready.

→ Can I add extra toppings?

Absolutely! Try whipped cream, extra peanut butter cups, or a drizzle of chocolate sauce for added indulgence.