Description
A simple, indulgent Peanut Butter Cup Dump Cake combining chocolate cake mix, instant pudding, and chopped peanut butter cups for a moist, fudgy dessert. Easy to customize and budget-friendly, perfect served warm with ice cream or toppings.
Ingredients
Scale
Dry Ingredients
- 15.25 oz box chocolate cake mix
- 3.4 oz instant chocolate pudding mix
Wet Ingredients
- 1 cup whole milk (or any milk you have on hand)
Other Ingredients
- 8 oz mini peanut butter cups, roughly chopped
Instructions
- Mix The Pudding And Milk: In a large bowl, whisk together the instant pudding mix and milk until well combined.
- Add The Cake Mix: Stir in the chocolate cake mix until everything is well blended. The mixture will be quite thick – this is exactly what you want!
- Fold In The Peanut Butter Cups: Roughly chop the peanut butter cups and fold them through the batter evenly.
- Bake: Pour the mixture into a greased 13 x 9 inch baking dish and spread evenly. Bake at 350°F (180°C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool slightly before serving, though it’s delicious served warm.
Notes
- Do not overmix the batter to prevent a tough texture.
- Chop peanut butter cups into varied sizes for pockets of melted peanut butter.
- The batter will be thicker than typical cake batter, which is normal.
- Check doneness starting at 20 minutes by inserting a skewer; it should come out with just a few moist crumbs.
- Serve warm, optionally topped with vanilla ice cream or whipped cream.
- Store leftovers covered in the fridge for up to 3 days; reheat slices in the microwave for 15-20 seconds.
- Freeze cake slices up to 3 months, wrapped in plastic wrap in a freezer-safe container; thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter Cup Dump Cake, chocolate dump cake, easy dessert, quick chocolate cake, peanut butter dessert, fudgy cake
