Peanut Butter Cup Dump Cake
A rich, chocolatey dessert loaded with chocolate cake mix, creamy chocolate pudding, and chunks of mini peanut butter cups, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box 15.25 oz chocolate cake mix
- 1 box 3.4 oz chocolate instant pudding mix
- 1.75 cups milk
- 1 package 8 oz mini peanut butter cups, chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Spray a 13×9-inch baking dish with nonstick cooking spray.
Mixing
- In a large bowl, whisk together the milk and chocolate pudding mix until smooth.
- Add the chocolate cake mix and stir until fully combined. The batter will be very thick.
Incorporating Peanut Butter Cups
- Fold in the chopped mini peanut butter cups until evenly distributed throughout the batter.
Baking
- Spread the batter evenly into the prepared baking dish.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Allow the dump cake to cool before slicing and serving.
- Store leftovers covered at room temperature for up to 5 days.
Notes
For extra gooey texture, serve slightly warm with a scoop of vanilla ice cream. Make sure peanut butter cups are evenly distributed to avoid clumping in one area. Use good-quality chocolate cake and pudding mix for the richest flavor. You can double the recipe for larger gatherings—just use a larger baking dish.