PEANUT BUTTER CUP DUMP CAKE
This Peanut Butter Cup Dump Cake is rich, gooey, and packed with chocolate and peanut butter goodness. With minimal prep and maximum flavour, it's the perfect easy dessert for peanut butter lovers and party crowds.
Ingredients
- 1 box chocolate cake mix 15.25 oz
- 1 box instant chocolate pudding mix 3.9 oz
- 2 cups milk
- 1 cup peanut butter chips
- 1 cup chopped mini peanut butter cups plus extra for topping
- ½ cup unsalted butter melted
- Optional: whipped cream or vanilla ice cream for serving
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Layer Ingredients:
- In the prepared baking dish, whisk together pudding mix and milk until smooth. Sprinkle chocolate cake mix evenly over the top (do not mix in).
Add Toppings:
- Evenly scatter peanut butter chips and chopped peanut butter cups over the dry cake mix. Drizzle melted butter over the top.
Bake:
- Bake for 35–40 minutes or until the top is bubbly and slightly crisp. The center should be gooey.
Cool & Serve:
- Let cool slightly. Top with more peanut butter cups if desired. Serve warm with whipped cream or ice cream.
Notes
Make Ahead: Can be assembled up to 1 day in advance. Bake just before serving.
Flavour Tip: Add a layer of sliced bananas or drizzle with caramel for extra indulgence.
Serving Suggestions: Serve warm with ice cream or a cold glass of milk.
Allergy-Friendly Tips: Use a dairy-free cake mix and milk alternative for lactose-sensitive versions.
Storage Tips: Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave.
Flavour Tip: Add a layer of sliced bananas or drizzle with caramel for extra indulgence.
Serving Suggestions: Serve warm with ice cream or a cold glass of milk.
Allergy-Friendly Tips: Use a dairy-free cake mix and milk alternative for lactose-sensitive versions.
Storage Tips: Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave.