Peanut Butter Cup Dump Cake

Introduction

The house smells like Saturday mornings: warm chocolate, a soft peanut-butter whisper, and the faint crackle of a cooling pan. I first made this Peanut Butter Cup Dump Cake for a neighborhood potluck, and everyone kept coming back for “just one more” warm piece. This always takes me back to Sunday dinners. If you want another similar family favorite, I sometimes compare notes with the HurryRecipes Peanut Butter Cup Dump Cake version for small switches.

Why You’ll Love This

• Fast to mix and toss into one pan — truly weeknight-friendly.
• Kid-approved: pockets of peanut butter in every bite.
• Uses pantry staples; budget-friendly and crowd-pleasing.
• Great warm or at room temperature — forgiving and flexible.

Quick Recipe Snapshot

• Servings: 8–10
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Skill level: Easy
• Taste: rich chocolate + creamy peanut butter
  A simple approach that gives you a reliably gooey, indulgent cake every time.

Ingredients You’ll Need

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• 1 (15.25 oz) box chocolate cake mix
• 1 (3.4 oz) box chocolate instant pudding mix
• 1 ¾ cups milk
• 1 (8 oz) package mini Reese’s PB Cups, chopped

Chef notes:

• Use whole milk for fuller texture.
• Chop PB cups roughly for melty pockets.
• Non-stick spray makes serving easier.

How to Make It

1. First, preheat the oven to 350°F and grease a 13×9 baking dish with non-stick spray.
2. Next, whisk the pudding mix into the milk in a large bowl until smooth and free of lumps.
3. Then, add the chocolate cake mix to the pudding mixture and stir until fully combined — the batter will be thick and luscious.
4. Now fold in the chopped mini Reese’s PB Cups so they’re scattered throughout the batter.
5. Pour the batter into the prepared dish and spread it evenly with a spatula; the surface should look uniform and glossy.
6. Bake 25 minutes, or until the center sets and a toothpick comes out clean or with a few moist crumbs; edges may puff slightly and smell heavenly.
7. Finally, let it rest 10 minutes so slices hold together; serve warm with whipped cream or vanilla ice cream and extra chopped PB cups on top.

Kitchen Tips (From My Kitchen)

1. Time-saver: Chop PB cups in a plastic bag with a rolling pin — quick and tidy.
2. Common mistake + fix: Overmixing makes it dense; stir until just combined and stop.
3. Simple variation: Stir a teaspoon of instant espresso into the batter for deeper chocolate notes.

Serving Ideas

• Weeknight dessert: scoop of vanilla ice cream and a quick dusting of cocoa.
• Brunch treat: warm slice with coffee and a few toasted hazelnuts.
• Holiday potluck: cut into squares and garnish with extra chopped PB cups for sparkle.
  Pair with warm dumplings for a cozy spread, similar to a dish I’d serve alongside Bisquick dumplings.

Storing & Leftovers

• Fridge: Store covered for up to 4 days.
• Freezer: Wrap slices tightly; freeze up to 2 months.
• Reheat: Microwave 20–30 seconds to keep centers gooey without drying edges.
  Leftover idea: Toast a slice for a warm sandwich with banana slices and nut butter.

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Peanut Butter Cup Dump Cake

A cozy, no-fuss dessert featuring rich chocolate and creamy peanut butter, perfect for weeknight indulgence or potlucks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 10 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 box chocolate cake mix (15.25 oz)
• 1 box chocolate instant pudding mix (3.4 oz)
• 1.75 cups milk Use whole milk for fuller texture.
• 1 package mini Reese’s PB Cups, chopped (8 oz) Chop roughly for melty pockets.

Method

 

Preparation

1. Preheat the oven to 350°F and grease a 13×9 baking dish with non-stick spray.
2. Whisk the pudding mix into the milk in a large bowl until smooth and free of lumps.
3. Add the chocolate cake mix to the pudding mixture and stir until fully combined — the batter will be thick and luscious.
4. Fold in the chopped mini Reese’s PB Cups so they’re scattered throughout the batter.
5. Pour the batter into the prepared dish and spread it evenly with a spatula; the surface should look uniform and glossy.

Baking

1. Bake for 25 minutes, or until the center sets and a toothpick comes out clean or with a few moist crumbs; edges may puff slightly.
2. Let it rest for 10 minutes so slices hold together. Serve warm with whipped cream or vanilla ice cream and extra chopped PB cups on top.

Notes

Chop PB cups in a plastic bag with a rolling pin for quick and tidy results. Do not overmix the batter; stir until just combined.

FAQs

Q: Can I make this ahead?
A: Yes — bake, cool, then cover and refrigerate; warm slices briefly before serving.

Q: Can I swap the milk for something else?
A: You can use a milk alternative, but whole milk gives the richest texture for this Peanut Butter Cup Dump Cake.

Q: How do I know it’s done?
A: The center should be set and the toothpick comes out with a few moist crumbs, not wet batter.

Q: Can I freeze it?
A: Absolutely — freeze slices in a single layer first, then stack with parchment between pieces.

Final Thoughts

I keep this recipe in my back pocket for those evenings when I want a comforting, no-fuss dessert that still feels special. Tweak the mix-ins, serve it warm with ice cream, and make it yours — it loves warm hands and forgiving tweaks. I hope your family enjoys this Peanut Butter Cup Dump Cake as much as mine does.

Conclusion

For another take on this idea, I sometimes peek at Peanut Butter Cup Dump Cake – – Dinners, Dishes, and Desserts to compare textures and toppings. If you want a slightly different chocolate-peanut butter approach, I also like this riff at Chocolate Peanut Butter Dump Cake – Mom Loves Baking.