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This peanut butter cup dump cake is a quick and indulgent dessert that brings together fudgy chocolate, creamy peanut butter, and crunchy candy in one easy baking dish. It requires minimal prep and uses pantry staples, making it a perfect go-to for last-minute guests or a cozy weeknight treat. Each warm serving offers a gooey, melty experience that chocolate and peanut butter lovers will adore.
I first whipped this up on a busy weeknight with unexpected visitors and was amazed at how everyone kept going back for more. It quickly became a family favorite that friends also request for gatherings.
Ingredients
- Boxed chocolate cake mix: to create a moist, rich cocoa base. Choose a devil’s food mix for bold flavor or a gluten free variety if needed
- Instant chocolate pudding mix: for a dense, fudgy layer that sets quickly without cooking. Use instant type only for the right texture
- Whole milk: blends with the pudding for smooth creaminess. Unsweetened almond or oat milk works as a dairy free alternative but avoid flavored versions for best results
- Creamy peanut butter: adds nutty sweetness throughout and drizzles beautifully when warmed. Use no stir varieties or stir natural peanut butter well before using
- Mini peanut butter cups: contribute chewy candy bites combining salty peanut butter and chocolate. Chop regular peanut butter cups if minis are unavailable
- Optional chocolate chips: add extra melty chocolate pockets. Use semi sweet or milk chocolate chips or swap with butterscotch or white chocolate for variation
Step-by-Step Instructions
- Preheat and Prepare the Baking Dish:
- Set your oven to 350 degrees Fahrenheit. Generously grease a 9 by 13 inch glass or ceramic baking dish with softened butter or nonstick spray. Glass is great to watch the cake layers bake evenly. Adjust time if using metal pans by checking a bit earlier.
- Whisk the Pudding Layer:
- In a large bowl whisk together the instant chocolate pudding mix with two cups of cold milk vigorously for about two minutes. The mixture should thicken into a glossy, custard like texture which forms the fudgy base.
- Spread Pudding Evenly:
- Pour the pudding into the baking dish and use a spatula to spread it smoothly to every edge so the cake bakes evenly without gaps.
- Sprinkle Dry Cake Mix:
- Evenly sprinkle the dry boxed chocolate cake mix over the pudding layer. Do not stir or press it in. The dry top layer will bake into a tender crumb topping.
- Warm and Drizzle Peanut Butter:
- Microwave the creamy peanut butter for 20 to 30 seconds until it is pourable but not hot. Drizzle it over the cake mix in ribbons to ensure every bite is balanced with peanut butter flavor.
- Top with Peanut Butter Cups and Chocolate Chips:
- Scatter the chopped mini peanut butter cups evenly on top pressing some into the edges. If using chocolate chips add them evenly across the surface for gooey chocolate bursts.
- Bake to Melted Perfection:
- Place the dish in the oven and bake for 35 to 40 minutes until the top is lightly cracked and dry with a slight spring in the center. Edges may bubble showing the peanut butter is melting in beautifully.
- Cool and Serve Warm:
- Allow the cake to rest for about ten minutes to set before scooping warm portions. Serve with whipped cream or vanilla ice cream for a classic finish. Add extra chopped peanut butter cups on top for texture and presentation.
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My favorite part is the peanut butter drizzle warmed to just the right consistency so it melts into ribbons and pockets throughout the cake. Watching my nephews sprinkle the candy on top with excitement while it is still warm makes baking feel fun and special. This cake has become our favorite easy project that always feels like a comforting hug in every bite.
Storage Tips
Store leftover cake tightly covered in the refrigerator for up to four days right in the baking dish. For longer storage, freeze portions in airtight containers or individually wrap squares to maintain moisture and avoid freezer burn.
Reheat individual servings in the microwave for around 30 to 45 seconds or larger portions in a 325 degree oven until warmed through. Letting the frozen cake thaw slightly at room temperature before reheating helps keep the layers soft and gooey.
Ingredient Substitutions
- Swap the boxed chocolate cake mix for a gluten free certified brand to accommodate gluten sensitivities
- Use almond milk or other unsweetened plant-based milk in place of whole milk for dairy free versions and pair with vegan pudding mix and chocolate chips if needed
- Try almond butter in place of peanut butter for a different nutty flavor or reduce fat milk for a lighter dessert
- For a nut-free alternative, substitute sunflower butter and nut-free chocolate candies to mimic the familiar textures without peanuts
Serving Suggestions
- Serve warm with a scoop of vanilla, coffee, or chocolate ice cream to balance the rich peanut butter chocolate flavor
- Add fresh banana slices or strawberries atop for a fresh fruit contrast that brightens the presentation and taste
- Offer espresso shots or cold chocolate milk alongside for an extra indulgent party treat
- For a festive touch, garnish with a drizzle of homemade chocolate sauce and a sprinkle of flaky sea salt after baking to elevate the flavors
Recipe FAQs
- → Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter adds an enjoyable texture contrast. Just warm it gently and drizzle evenly for balanced coverage throughout the layers.
- → Should I mix the cake mix into the pudding layer?
No, sprinkle the dry cake mix evenly on top of the pudding without stirring. This layering method creates the characteristic soft yet crumbly cake texture after baking.
- → Are chocolate chips required for this dessert?
Chocolate chips are optional. They add extra gooey pockets but the dessert remains delicious and rich without them.
- → How can I make this dessert nut-free?
Substitute sunflower butter for peanut butter and use nut-free chocolate candies instead of peanut butter cups to maintain flavor and texture without peanuts.
- → Can this dessert be prepared ahead of time?
It’s best served warm fresh from the oven, but it can be baked ahead and gently reheated before serving to maintain its gooey texture and rich flavors.
- → What toppings pair well with this dessert?
Whipped cream, vanilla ice cream, and additional chopped peanut butter cups all complement the warm, rich layers for a delightful finish.