Description
Peanut Butter Cup Dump Cake is a rich and indulgent chocolate dessert combining chocolate cake mix, instant pudding, milk, and chopped mini Reese’s peanut butter cups. This easy-to-make cake is baked to perfection, yielding a moist, decadent treat perfect for any chocolate and peanut butter lover’s cravings.
Ingredients
Scale
Dry Ingredients
- 1 15.25 oz box chocolate cake mix
- 1 3.4 oz box chocolate instant pudding mix
Wet Ingredients
- 1 3/4 cups milk
Add-ins
- 1 8 oz package mini Reese’s PB Cups, chopped
Instructions
- Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit. This ensures your cake gets that perfect rise!
- Prepare Baking Dish: Spray a 13×9 inch baking dish with non-stick spray and set it aside. This prevents the cake from sticking and makes cleanup easier.
- Mix Pudding and Milk: In a large bowl, whisk together the milk and chocolate pudding mix until smooth and creamy, ensuring no lumps remain.
- Add Cake Mix: Add the chocolate cake mix to the pudding mixture and stir until fully combined. The batter will be thick, which is expected for this recipe.
- Fold in Peanut Butter Cups: Gently fold in the chopped mini Reese’s PB Cups. Avoid overmixing to keep the peanut butter cup chunks evident and evenly distributed.
- Bake: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Allow the cake to cool slightly before serving. Optionally, top with whipped cream or extra peanut butter cups for added indulgence.
- Serving Suggestion: Serve with a scoop of vanilla ice cream or drizzle with chocolate sauce for an extra decadent treat. A fresh fruit salad can also provide a refreshing balance.
- Tips for Perfecting: Use lower sugar or sugar-free alternatives to reduce calories, check doneness starting at 20 minutes as ovens vary, and fold ingredients gently to maintain a light texture.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze wrapped pieces for up to 2 months. Thaw overnight in the fridge before reheating.
Notes
- Use non-stick spray to prevent the cake from sticking to the baking dish.
- Do not overmix the batter after adding the cake mix to maintain a fluffy texture.
- Check for doneness at 20 minutes to avoid overbaking.
- Store leftovers properly to maintain freshness and flavor.
- Substitute sugar-free pudding or low sugar cake mix to make it a lighter dessert option.
