If you love the sweet, nutty, and chocolatey combination of peanut butter and rich chocolate cake, this Peanut Butter Cup Dump Cake will be your new favorite dessert. With just a few pantry staples and no mixer required, you can bake a gooey, indulgent treat that tastes like a cross between a brownie and a molten lava cake — but much easier!
Why You’ll Love This Peanut Butter Cup Dump Cake
- 4 ingredients only — no fancy tools or long prep needed.
- Perfect for peanut butter lovers — creamy, melty peanut butter cups in every bite.
- Quick to make — mix, dump, and bake in just about 30 minutes.
- Crowd-pleasing dessert — ideal for potlucks, holidays, or last-minute get-togethers.
- Endlessly customizable — easy to make dairy-free, nut-free, or lighter in sugar.
Ingredients for Peanut Butter Cup Dump Cake
Main Cake Layer
- 1 box (15.25 oz) chocolate cake mix
- 1 package (3.9 oz) instant chocolate pudding mix (optional for richer texture)
- 1 ½ to 2 cups milk (or as needed to moisten)
- 1 bag (8 oz) mini peanut butter cups, chopped in halves
Optional Toppings
- ¼ cup chocolate chips or peanut butter chips
- Whipped cream or vanilla ice cream for serving
- Crushed peanuts or Reese’s pieces for garnish
Ingredient Notes & Substitutions
- No peanut butter cups? Substitute with caramel chips, Nutella chunks, or sunflower butter cups for a nut-free version.
- Dairy-free option: Use almond, oat, or soy milk instead of dairy milk.
- Gluten-free: Replace with a gluten-free chocolate cake mix — same proportions work great.
- Sugar-conscious: Use sugar-free cake and pudding mixes.
- Add-ins: Swirl 2 tablespoons of peanut butter into the batter before baking for extra creaminess.
Step-by-Step Instructions
Step 1 – Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 2 – Mix the Dry Ingredients
Pour the chocolate cake mix and the instant pudding mix directly into the baking dish. There’s no need to stir — this is what makes dump cakes so easy!
Step 3 – Add the Wet Ingredients
Pour milk evenly over the dry ingredients. The goal is to moisten the mix without stirring too much — you want some powdery spots left for texture as it bakes.
Step 4 – Add the Peanut Butter Cups
Chop your mini peanut butter cups into halves or quarters, then sprinkle them generously over the top of the mixture. Press lightly so they sink a little into the batter.
Step 5 – Bake to Perfection
Bake for 30–35 minutes, until the top looks slightly crisp and the edges are bubbling. A toothpick should come out mostly clean but slightly gooey in the center.
Step 6 – Cool and Serve
Let the cake rest for 10–15 minutes before serving. Top with whipped cream or a scoop of vanilla ice cream if desired. Serve warm for the best gooey texture!
Pro Tips for Success
- Don’t overmix! The magic of a dump cake is the uneven layers that bake into fudgy perfection.
- Use room-temperature milk for even blending.
- Press peanut butter cups lightly into the batter so they melt evenly.
- Want extra gooeyness? Add ¼ cup of melted butter over the top before baking.
- For crunch, toss a handful of chopped peanuts or pretzels on top before baking.
- Serve warm, not hot — that’s when the chocolate and peanut butter flavors really shine.
Flavor Variations
- Chocolate Banana Twist: Add sliced bananas between the layers before baking.
- Salted Caramel Delight: Drizzle caramel sauce before and after baking for a sweet-salty kick.
- Oreo Peanut Butter Cup Cake: Add crushed Oreos into the mix for a cookies-and-cream vibe.
- S’mores Version: Sprinkle mini marshmallows and crushed graham crackers on top before baking.
- Double Chocolate Dream: Add both dark and milk chocolate chips to intensify the flavor.
Serving Suggestions
- Serve warm with vanilla or peanut butter ice cream.
- Add a drizzle of melted chocolate or caramel sauce for extra decadence.
- Garnish with whipped cream, crushed candy, or a dusting of powdered sugar.
- For a party, serve in small cups layered with whipped cream and crushed Reese’s for a parfait-style dessert.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Microwave individual servings for 20–30 seconds until warm.
- Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Tip: This cake tastes amazing chilled — the texture becomes like a brownie pudding cake!
Nutrition Facts (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 365 kcal |
| Protein | 6 g |
| Carbohydrates | 45 g |
| Sugars | 30 g |
| Fat | 18 g |
| Saturated Fat | 7 g |
| Fiber | 2 g |
| Sodium | 320 mg |
FAQ About Peanut Butter Cup Dump Cake
Can I make this cake without pudding mix?
Yes! The pudding just makes it extra moist and fudgy. You can skip it and still get a great result — just slightly less gooey.
Can I use different candy instead of peanut butter cups?
Absolutely. Try chopped Snickers, Reese’s Pieces, or chocolate chips. You can even go for a nut-free version with sunflower butter cups.
Do I need to stir the ingredients together?
No — that’s the beauty of a dump cake! Just layer the ingredients and let the oven do the work.
Can I double the recipe for a crowd?
Yes, simply use a larger pan (like 11×15 inches) and add 5–10 minutes to the baking time.
How do I know when it’s done?
The top should look set and slightly crisp, while the inside remains soft and fudgy. The edges should pull slightly away from the dish.
Final Thoughts
This Easy Peanut Butter Cup Dump Cake is proof that you don’t need fancy ingredients or complicated steps to make something truly delicious. It’s rich, comforting, and full of that classic chocolate-peanut butter goodness that everyone loves. Whether it’s a weeknight dessert or a last-minute party treat, this cake will always be a hit — warm, gooey, and absolutely irresistible.
Print
Easy Peanut Butter Cup Dump Cake
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A quick and easy Peanut Butter Cup Dump Cake made with just 4 ingredients for a gooey, chocolatey, peanut-buttery dessert.
Ingredients
1 box chocolate cake mix
1 package instant chocolate pudding mix
1½–2 cups milk
1 bag mini peanut butter cups (halved)
Instructions
1. Preheat oven to 350°F (175°C).
2. Pour cake mix and pudding mix into a greased 9×13-inch baking dish.
3. Pour milk evenly over dry ingredients; do not stir completely.
4. Add chopped peanut butter cups on top.
5. Bake for 30–35 minutes until edges are set.
6. Cool for 10 minutes and serve warm.
Notes
Swap peanut butter cups for caramel or nut-free candy.
Use almond or oat milk for dairy-free option.
Serve with whipped cream or vanilla ice cream.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 365
- Sugar: 30g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
