Peanut Butter Cup Dump Cake

Why You’ll Love This Recipe

I love how ridiculously easy and indulgent this recipe is. There’s no layering, creaming, or precision—just dump, mix, bake, and enjoy. The combination of chocolate pudding, cake mix, and peanut butter cups creates a fudgy, molten texture with surprise bites of gooey peanut butter in every spoonful. Whether I’m baking for a crowd, potluck, or late-night sweet tooth, this cake delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box chocolate cake mix

• 1 package (3.9 oz) chocolate instant pudding mix

• 2 cups milk (preferably room temperature)

• 2 cups mini Reese’s Peanut Butter Cups, roughly chopped

Directions

1. Preheat the Oven: I preheat my oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick spray.

2. Mix the Pudding: In a large bowl, I whisk together the milk and chocolate pudding mix until smooth and starting to thicken—this takes just a couple of minutes.

3. Add the Cake Mix: Without overthinking it, I stir the dry chocolate cake mix right into the pudding mixture. It’s thick, and that’s exactly what I want for a dense, fudgy texture.

4. Fold in Peanut Butter Cups: I gently fold in most of the chopped mini Reese’s, saving a handful to sprinkle on top for that irresistible finish.

5. Bake: I pour the batter into the prepared dish, spread it evenly, and sprinkle the remaining Reese’s over the top. Then it goes into the oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve: I let it cool slightly, then dive in while it’s still warm and gooey—or let it rest for a bit if I want cleaner slices. Either way, it’s amazing.

Servings and timing

• Yield: 12 servings

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Add More Texture: I toss in a handful of chopped peanuts or chocolate chips for extra crunch.

• Switch the Candy: I’ve swapped Reese’s for chopped peanut butter M&M’s, Snickers, or chocolate chunks—it all works.

• Drizzle On Top: A drizzle of melted peanut butter or chocolate syrup over each slice makes it even more indulgent.

• Make it a Lava Cake: I underbake it by a few minutes for an extra molten center—so good with a scoop of vanilla ice cream.

• Individual Servings: I divide the batter into ramekins for single-serve desserts—adjust the bake time to 15–18 minutes.

Storage/Reheating

I store any leftovers covered in the fridge for up to 4 days. To reheat, I microwave a slice for about 15–20 seconds—just enough to bring back that gooey texture. It also freezes well. I wrap individual portions and store them in an airtight container in the freezer for up to 2 months. Just thaw and warm before serving.

FAQs

Can I use regular-sized Reese’s instead of minis?

Yes, I just chop them into bite-sized pieces. The minis are convenient, but the flavor is the same.

Does it need eggs or butter?

Nope! The pudding and milk give it all the moisture it needs, and the cake mix binds everything together.

Can I make this in advance?

Yes, I often bake it a few hours ahead and reheat it gently before serving. It holds up well at room temperature too.

What kind of milk works best?

I usually use whole or 2% milk, but any milk (including non-dairy alternatives) will work in a pinch. Just avoid using water, as it won’t give the pudding the same richness.

How do I know it’s done baking?

I check the center with a toothpick—if it comes out clean or with moist crumbs, it’s done. I avoid overbaking to keep that fudgy center.

Conclusion

This Peanut Butter Cup Dump Cake is one of those no-fail, high-reward desserts I keep in my back pocket for any occasion. It’s rich, chocolatey, and loaded with peanut butter goodness—and the fact that I can whip it up in 10 minutes with just one bowl makes it even better. Whether I serve it warm with ice cream or eat it straight from the pan (no judgment), it always hits the spot.

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