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The Easiest Peanut Butter Cup Dump Cake You’ll Ever Make

A Warm, Welcoming Introduction

There’s a special kind of magic in a dessert that requires no fuss, no fancy techniques, and barely any cleanup. This Peanut Butter Cup Dump Cake is that magic. It was born on a hectic weeknight when my cupboard was nearly bare, but a desperate craving for something warm, chocolatey, and comforting refused to be ignored. I had a box of cake mix, a forgotten box of pudding, and a bag of mini peanut butter cups hiding in the back of the pantry. With nothing to lose, I dumped it all together. What emerged from the oven was nothing short of a miracle—a cross between a fudgy brownie, a moist cake, and a gooey peanut butter cup, all in one pan. The top was crackly and tender, while the inside remained incredibly soft and rich. It’s the dessert that proves the best things in life don’t have to be complicated.

Why You’ll Love This

Effortless Elegance: This is a “dump and bake” recipe in the truest sense. No creaming butter, no separating eggs—just simple stirring and into the oven it goes.
The Ultimate Comfort Food: The combination of rich chocolate and creamy peanut butter is a timeless, soul-soothing duo that feels like a warm hug.
Impresses a Crowd: Despite its humble origins, the final result looks and tastes like you spent hours in the kitchen. It’s a guaranteed crowd-pleaser at potlucks and parties.
Picky-Eater Approved: This cake has a universal appeal that wins over everyone, from the most discerning foodie to the stubbornest picky eater.

A Story of Sweet Success

I’ll never forget serving this to my friend’s son, a renowned picky eater whose diet seemed to consist solely of plain pasta and apple slices. He eyed the dessert with suspicion, but the promise of peanut butter cups won him over. He took one small, hesitant bite. Then another. His eyes widened, and he looked at his mom. “This is the best cake ever,” he declared, promptly asking for a second piece. It was a quiet victory, the kind that makes you smile for the rest of the day. This cake has a way of bridging divides, one delicious, gooey square at a time.

What Makes It Special

Chocolate Cake Mix: The convenient, perfectly balanced base that provides a deep chocolate flavor and tender crumb.
Chocolate Instant Pudding Mix: This is the secret weapon! It works with the milk to create an incredibly moist, dense, and almost brownie-like texture that sets this cake apart.
Mini Reese’s PB Cups: These little gems melt into pockets of sweet, salty, and creamy peanut butter bliss, creating delightful surprises in every single bite.

Making It Happen

First, preheat your oven to 350°F (175°C) and give a 9×13 inch baking dish a generous coating of non-stick spray. This simple step ensures your masterpiece will release beautifully.

Now, for the simple magic. In a large mixing bowl, grab a whisk and combine the milk and the chocolate instant pudding mix. You’ll notice it start to thicken almost immediately. Next, dump in the entire box of chocolate cake mix. Switch to a sturdy spatula or spoon and stir until you have a thick, luscious, and uniformly chocolate batter. Don’t worry if it’s thick—that’s exactly what we want. Gently fold in the chopped mini peanut butter cups, distributing those little treasures evenly throughout.

Transfer the thick batter to your prepared pan, spreading it into an even layer. It’s ready for the oven. Slide it in and bake for about 25 minutes. You’ll know it’s done when the top is set and a toothpick inserted into the center comes out with just a few moist crumbs attached, but no wet batter.

You Must Know

Don’t Overmix: Once you add the cake mix, just stir until the ingredients are just combined. Overmixing can lead to a tough cake.
Batter is Thick: The batter will be very thick, almost like a brownie batter. This is normal and key to the final, fudgy texture.
Check for Doneness Early: Ovens can vary, so start checking your cake at the 20-minute mark to prevent over-baking.
Let it Rest: Allow the cake to cool in the pan for at least 15-20 minutes before serving. This allows it to set, making it easier to slice.

Serving It Up

This cake is sublime all on its own, still warm from the oven. For an over-the-top treat, serve it à la mode with a generous scoop of vanilla ice cream, which will slowly melt into the warm chocolatey crevices. A dollop of freshly whipped cream is another classic pairing. For a drink, a cold glass of milk is the ultimate companion, though a rich cup of coffee or a bold red wine like a Cabernet Sauvignon also complements the deep chocolate and peanut butter flavors beautifully.

Make It Different

Nutty Twist: Fold in 1/2 cup of chopped peanuts or pecans along with the peanut butter cups for added crunch.
Double the Chocolate: Add a cup of semi-sweet chocolate chips for an even more intense chocolate experience.
Peanut Butter Swirl: Before baking, drop spoonfuls of creamy peanut butter over the top of the batter and use a knife to gently swirl it in.
Gluten-Free/Dairy-Free: Use a gluten-free chocolate cake mix and your favorite non-dairy milk (like almond or oat) to easily accommodate dietary needs.

Storing Your Leftovers

Store any leftover cake, covered tightly with plastic wrap or in an airtight container, at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 15-20 seconds to bring back that just-baked, soft, and gooey texture.

Success Tips

For the absolute best results, make sure your milk is cold; it helps the pudding mix activate properly. When chopping the mini peanut butter cups, you can leave some halves whole for larger pockets of peanut butter. And finally, don’t be tempted to add any other liquids to the batter; the thickness is what creates the unique, dense, and fudgy final product.

Frequently Asked Questions

Can I use a different size pudding mix?
It’s best to stick with the 3.4 oz size specified. A larger box will throw off the liquid-to-dry-ingredient ratio and could make the cake too dense or dry.

My batter is extremely thick, is that right?
Yes, absolutely! This is not a pourable, liquidy cake batter. It will be very thick and require some effort to spread into the pan. This is what gives the cake its wonderful, fudgy texture.

Can I use regular-sized peanut butter cups?
You can! Simply chop them into quarters or smaller pieces so they distribute evenly throughout the cake.

Why is it called a dump cake?
The name comes from the incredibly simple method of “dumping” the ingredients into a bowl and pan with minimal prep or fuss, a hallmark of easy, classic dump cakes.

Can I make this ahead of time?
You can bake it a day in advance. Store it covered at room temperature. For best texture and flavor, I recommend serving it warm, so gently reheating it before serving is a great idea.

Recipe Card

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 12
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 9×13 inch cake

Ingredients

1 (15.25 oz) box chocolate cake mix
1 (3.4 oz) box chocolate instant pudding mix
1 3/4 cups milk
1 (8 oz) package mini Reese’s Peanut Butter Cups, chopped

Instructions

Preheat oven to 350°F (175°C). Spray a 9×13 inch baking dish with non-stick cooking spray.
In a large bowl, whisk together the milk and chocolate instant pudding mix until it begins to thicken.
Add the entire box of chocolate cake mix to the bowl. Stir with a spatula until just combined and a very thick batter forms.
Gently fold in the chopped mini peanut butter cups.
Spread the thick batter evenly into the prepared baking dish.
Bake for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Let the cake cool in the pan for at least 15-20 minutes before slicing and serving.

Notes
For an extra-decadent touch, sprinkle the top with a little flaky sea salt right after it comes out of the oven.

Peanut Butter Cup Dump Cake