Description
This Peanut Butter Cup Dump Cake is a decadent, fudgy dessert combining rich chocolate cake mix, instant chocolate pudding, and creamy peanut butter cups for an indulgent treat. It’s easy to prepare with minimal ingredients and yields a moist, flavorful cake perfect for chocolate and peanut butter lovers.
Ingredients
Scale
Cake Mixture
- 1 box (15.25 oz) chocolate cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 large eggs
- 1 cup whole milk
- ½ cup (1 stick) unsalted butter, melted
Add-ins
- 1 cup creamy peanut butter cups, chopped
- 1 cup chocolate chips (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy removal of the cake.
- Mix Ingredients: In a large bowl, combine the chocolate cake mix, instant chocolate pudding mix, eggs, whole milk, and melted unsalted butter. Stir everything together until the batter is smooth and fully combined.
- Fold in Peanut Butter Cups: Gently fold the chopped creamy peanut butter cups into the batter to distribute them evenly without deflating the mixture.
- Pour Batter into Dish: Pour the prepared batter into the greased baking dish and spread it evenly across the surface for uniform baking.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating that the cake is fully cooked.
- Cool and Serve: Allow the cake to cool slightly in the dish before slicing and serving to let the flavors settle and ensure easy cutting.
Notes
- You can add 1 cup of chocolate chips to the batter for extra chocolate flavor and texture.
- Letting the cake cool for at least 10 minutes before serving helps it set and improves slicing.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute the cake mix with a gluten-free chocolate cake mix.
