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Creamy peanut butter cupcake dump cake topped with frosting and peanut butter drizzle

Peanut Butter Cup Dump Cake

This Peanut Butter Cup Dump Cake combines the rich flavors of chocolate and peanut butter in a simple, one-pan dessert that is perfect for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box Chocolate cake mix Use a high-quality brand for the best flavor and texture.
  • 1 box Chocolate instant pudding mix Adds extra moisture and chocolate flavor.
  • 1 cup Milk Use whole milk for creaminess.
  • 1 cup Mini Reese's PB Cups Chopped and folded into the batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 13x9 inch baking dish with non-stick spray.
  3. In a large mixing bowl, combine the milk and chocolate instant pudding mix. Whisk until smooth.
  4. Stir in the chocolate cake mix with the pudding mixture until fully incorporated, being careful not to over-mix.
  5. Gently fold in the chopped mini Reese's PB Cups.
  6. Pour the batter into the prepared baking dish and spread it evenly.
  7. Bake for about 25 minutes, or until a toothpick comes out clean.
  8. Remove from the oven and let cool slightly before serving warm or at room temperature.

Notes

For best results, avoid overmixing the batter to keep the cake light and fluffy. Allow the pudding mix to thicken slightly before adding it to the cake mix for a richer texture.