Peanut Butter Cup Dump Cake Recipe (Print version)
A gooey chocolate peanut butter dump cake made with pudding, cake mix, melted butter, and chopped peanut butter cups.
# Ingredients:
For the pudding base
01 -
1 box (5.9 oz / 167 g) instant chocolate pudding mix
02 -
2 cups (480 ml) cold whole milk
03 -
1/4 teaspoon fine salt
For the cake topping
04 -
1 box (15.25 oz / 432 g) devil's food cake mix
05 -
3/4 cup (170 g) unsalted butter, melted
06 -
1/2 cup (130 g) creamy peanut butter, warmed until pourable
07 -
1 1/2 cups chopped mini peanut butter cups, divided
08 -
1/2 cup (85 g) semi-sweet chocolate chips
09 -
Flaky salt, optional, for finishing
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 -
Add the pudding mix, milk, and fine salt directly to the baking dish. Whisk until smooth and slightly thickened, then spread into an even layer.
03 -
Scatter 1 cup of the chopped peanut butter cups over the pudding. Drizzle with half of the warmed peanut butter.
04 -
Sprinkle the dry cake mix evenly over the top. Do not stir it into the pudding layer.
05 -
Slowly drizzle the melted butter over the cake mix, covering as much dry mix as possible. Top with chocolate chips, the remaining peanut butter cups, and the remaining peanut butter.
06 -
Bake for 38-42 minutes, until the edges are bubbling and the top is mostly set with only a few small dry spots. Cool for 15 minutes before scooping and serving warm.
# Good to know:
01 -
Best served warm with vanilla ice cream or whipped cream.
02 -
The center should stay soft and fudgy, not dry like a standard cake.
03 -
Chill leftovers for cleaner slices.