This Peanut Butter Cup Dump Cake is the ultimate easy dessert – just 4 ingredients, no mixer required, and ready in 30 minutes! Rich, fudgy chocolate cake studded with peanut butter cups… what’s not to love?
Author:lina
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:20 slices 1x
Category:Dessert
Cuisine:American
Ingredients
Scale
1 box (15.25 oz) chocolate cake mix
1 box (3.4 oz) instant chocolate pudding mix
1¾ cups milk
1 package (8 oz) mini peanut butter cups, roughly chopped
Instructions
Preheat your oven to 180°C (350°F). Spray a 13 x 9 inch baking dish with non-stick spray and set aside.
In a large bowl, whisk together the milk and instant pudding mix until well combined.
Add the chocolate cake mix and stir until everything is well blended. The mixture will be quite thick – this is perfect!
Roughly chop the peanut butter cups and fold them through the batter.
Pour the mixture into your prepared baking dish and spread evenly.
Bake for 25 minutes, or until a skewer inserted into the centre comes out clean with just a few moist crumbs.
Let the cake cool slightly before serving. This is absolutely delicious served warm with vanilla ice cream!
Notes
RECIPE NOTES & TIPS
Don’t overmix – once everything is combined, stop stirring. Overmixing can make the cake tough.
The batter will be very thick – this is exactly what you want! It’s much thicker than regular cake batter.
Chop the peanut butter cups – roughly chop them into different sized pieces for pockets of melted peanut butter throughout.
Serving suggestions – serve warm with vanilla ice cream, whipped cream, or a drizzle of hot fudge sauce.
Storage – store covered in the fridge for up to 3 days. Reheat individual slices in the microwave for 15-20 seconds.
Freezing – wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge before reheating.
Variations – swap the peanut butter cups for chopped chocolate bars, add chocolate chips, or try different flavoured cake mixes!