Peanut Butter Cup Cake (Print Format)
Layered chocolate and peanut butter dessert with creamy pudding and chopped cups. Quick prep, warm and melty every time.
# Ingredients:
→ Dry Ingredients
01 -
1 box (18.25 oz) chocolate cake mix
02 -
1 box (3.9 oz) instant chocolate pudding mix
→ Liquids
03 -
2 cups cold whole milk
→ Nut Butter
04 -
1 cup creamy peanut butter
→ Mix-ins
05 -
1 cup mini peanut butter cups, chopped
06 -
½ cup semi-sweet chocolate chips (optional)
# Steps:
01 -
Preheat oven to 350°F. Generously grease a 9x13 inch glass or ceramic baking dish with nonstick spray or softened butter to prevent sticking.
02 -
In a large bowl, combine instant chocolate pudding mix and 2 cups cold milk. Whisk briskly for 2 minutes until thick and glossy.
03 -
Pour pudding evenly into the prepared baking dish, spreading smoothly to the edges.
04 -
Sprinkle chocolate cake mix evenly over the top of the pudding layer without mixing.
05 -
Warm peanut butter in the microwave for 20–30 seconds until pourable. Drizzle peanut butter evenly over the cake mix layer in ribbons.
06 -
Scatter chopped mini peanut butter cups evenly on top, pressing some into the corners. Sprinkle chocolate chips over if using.
07 -
Bake for 35 to 40 minutes until the top is dry, lightly cracked, and the center springs gently when touched. Edges may bubble.
08 -
Let rest for 10 minutes before serving warm. Optionally top with whipped cream, vanilla ice cream, or extra chopped peanut butter cups.
# Tips:
01 -
For smoother layers, spread pudding to every edge to ensure even rising and uniform texture.
02 -
Freeze leftovers in airtight containers up to one month; reheat in microwave or oven before serving.
03 -
Use dairy-free milk and vegan chocolate chips to adapt for dairy-free needs.
04 -
Applying a pinch of flaky sea salt after baking enhances chocolate and peanut butter flavors.