Description
This Peanut Butter Cup Dump Cake is a simple, budget-friendly dessert that combines chocolate cake mix, instant pudding, milk, and chopped peanut butter cups for a moist, fudgy treat. Easily customizable and perfect for serving warm with ice cream or whipped cream.
Ingredients
Scale
Main Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 small box (3.4 oz) instant chocolate pudding mix
- 1 cup whole milk
- 8 oz mini peanut butter cups, roughly chopped
Instructions
- Mix The Pudding And Milk: In a large bowl, whisk together the instant pudding mix and milk until fully combined and smooth.
- Add The Cake Mix: Stir in the chocolate cake mix until the mixture is thick and well blended; avoid overmixing to prevent toughness.
- Fold In The Peanut Butter Cups: Roughly chop the mini peanut butter cups into varying sizes and gently fold them into the batter to create pockets of melted peanut butter throughout.
- Bake: Pour the batter evenly into a greased 13 x 9 inch baking dish. Bake in a preheated oven at 180°C (350°F) for about 25 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs. Allow to cool slightly before serving.
Notes
- Do not overmix the batter to keep the cake tender.
- Vary peanut butter cup sizes when chopping for textured bites.
- Start checking cake doneness at 20 minutes due to oven variations.
- Serve warm, ideally with vanilla ice cream, whipped cream, or hot fudge sauce.
- Store leftovers covered in the fridge for up to 3 days; reheat in the microwave for 15-20 seconds.
- Freeze individual slices wrapped tightly for up to 3 months; thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter Cup Dump Cake, chocolate dump cake, easy dump cake, quick dessert, peanut butter dessert
