Introduction
The kitchen smelled like melted chocolate the minute the pan went in the oven. First, I chopped a bag of mini Reese’s, and then the whole house seemed to lean in. This Peanut Butter Cup Dump Cake always takes me back to Sunday dinners. If you love easy sweets, try that same cozy feeling in my apple raisin cake for another simple, nostalgic treat.
Why You’ll Love This
- Ready in under an hour, so it’s perfect for last-minute company.
- Uses pantry staples, which keeps it budget-friendly.
- Kid-approved and easy to bake with helpers.
- Rich, chocolatey, with little pockets of peanut butter in every bite.
Quick Recipe Snapshot
- Servings: 9 (13×9-inch pan)
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Skill level: Easy
- Taste: sweet + chocolatey with peanut butter pockets
Comforting and simple, so you’ll feel confident before you even preheat the oven. Also, if you like cake-style desserts, see this blueberry poppy-seed pound cake for another easy option.
Ingredients You’ll Need
- 1 (15.25 oz) box chocolate cake mix
- Chef note: any brand works fine
- 1 (3.4 oz) box chocolate instant pudding mix
- Chef note: adds moistness and creaminess
- 1 ¾ cups milk
- Chef note: whole milk = richer texture
- 1 (8 oz) package mini Reese’s PB Cups, chopped
- Chef note: chop coarsely for pockets of PB
How to Make It
- First, preheat the oven to 350°F. Grease a 13×9-inch baking dish with non-stick spray so the cake releases easily.
- In a large bowl, whisk the milk and the chocolate instant pudding mix until smooth and lump-free. You’ll see the mixture thicken slightly.
- Then add the chocolate cake mix to the pudding. Stir until it becomes a thick, luscious batter. It should hold its shape but still spread. This Peanut Butter Cup Dump Cake batter feels dense and velvety.
- Next, fold in the chopped mini Reese’s gently. Distribute them so every slice gets a little peanut butter surprise.
- Pour the batter into the prepared pan and use a spatula to spread it evenly to the edges. Smooth top so it bakes uniformly.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean and the edges look set and slightly pulling from the pan. You’ll smell chocolate and peanut butter filling the kitchen.
- Finally, remove from the oven and let it cool a bit before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream, and sprinkle extra chopped PB cups on top if you like.
If you want a savory side with a crowd-pleasing dessert, I often serve this after a simple weeknight roast like butter garlic steak bites with potatoes.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-chopped peanut butter cups if you’re short on time.
- Common mistake + fix: Don’t overmix after adding cake mix; stir just until combined to keep it tender.
- Simple variation: Stir in a teaspoon of instant espresso powder for deeper chocolate flavor.
Serving Ideas
- Weeknight family dessert: Serve warm with vanilla ice cream and extra PB cups.
- Brunch sweet: Cut small squares and offer with coffee for a chocolate pick-me-up.
- Holiday potluck: Dress with whipped cream and chopped candy for a festive tray.
- Casual party: Make into bite-size bars and garnish with sea salt for contrast.
Optional garnishes: whipped cream, vanilla ice cream, sea salt, or extra chopped Reese’s.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Wrap tightly and freeze up to 2 months; thaw in fridge overnight.
- Reheat: Warm single slices in the microwave for 12–20 seconds to keep the texture soft.
Leftover idea: Make dessert sandwiches with two slices and a scoop of ice cream.
Peanut Butter Cup Dump Cake
Ingredients
Method
- Preheat the oven to 350°F. Grease a 13×9-inch baking dish with non-stick spray.
- In a large bowl, whisk the milk and chocolate instant pudding mix until smooth and lump-free.
- Add the chocolate cake mix to the pudding. Stir until it forms a thick batter.
- Fold in the chopped mini Reese’s gently, ensuring even distribution.
- Pour the batter into the prepared pan and spread evenly.
- Bake for about 25 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and let cool slightly before slicing. Serve warm or at room temperature.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Bake, cool, then cover and refrigerate. Reheat slightly before serving for the best texture.
Q: Can I substitute the pudding or milk?
A: You can use low-fat milk, but whole milk gives a richer result. Instant pudding keeps the cake moist, so swap cautiously.
Q: How do I know it’s done?
A: The edges will pull away slightly from the pan and a toothpick should come out clean. Also, the top will look set and not glossy.
Q: Can I freeze this cake?
A: Absolutely. Freeze baked and wrapped, then thaw before reheating. This is great for make-ahead dessert planning and adapting Peanut Butter Cup Dump Cake to party prep.
Final Thoughts
I love how this recipe feels like cheating, yet tastes homemade and thoughtful. Try it once and then tweak the mix-ins to your family’s taste. Don’t be surprised if they ask for it every week—this Peanut Butter Cup Dump Cake is one of those keepers.
Conclusion
For another take on this idea, see a similar version at Dinners, Dishes, and Desserts’ Peanut Butter Cup Dump Cake, and for a chocolate-peanut-butter twist try the version at Words of Deliciousness: Chocolate Peanut Butter Dump Cake.
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