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Delicious Peanut Butter Cup Dump Cake topped with chocolate and peanut butter cups

Peanut Butter Cup Dump Cake

A cozy, chocolaty dessert that's quick to make with minimal cleanup, perfect for family gatherings and weeknight treats.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box 15.25 oz chocolate cake mix
  • 1 box 3.4 oz chocolate instant pudding mix
  • 1.75 cups milk Use real milk for creaminess.
  • 1 package 8 oz mini Reese’s PB Cups, chopped Chop PB cups roughly for pockets.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 13×9-inch baking dish with non-stick spray.
  2. In a large bowl, whisk the milk and chocolate instant pudding mix together until smooth and lump-free.
  3. Add the chocolate cake mix to the pudding. Stir firmly until a thick batter forms.
  4. Fold in the chopped mini Reese’s PB Cups until evenly distributed.
  5. Scrape the batter into the prepared pan and smooth the top.
Baking
  1. Bake for about 25 minutes, or until a toothpick near the center comes out clean or with a few moist crumbs.
  2. Remove the pan and let the cake cool for 10–15 minutes before slicing.

Notes

Serve warm for gooey pockets, or cool to room temperature for firmer slices. Time-saver: Chop PB cups in a zip-top bag with a rolling pin to save cleanup. If batter seems too dry, add 1–2 tablespoons more milk and stir until just combined. Stir in a teaspoon of instant espresso for deeper chocolate flavor.