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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.