Peanut Butter Cup Dump Cake

I wasn’t looking to bake anything fancy. Just wanted something warm, sweet, and easy to pull together after a long day. The kind of dessert that comes together in one bowl and doesn’t require a grocery run.

I had a chocolate cake mix in the pantry, a packet of instant pudding, and a half-used bag of peanut butter cups stashed behind the cereal boxes. That was enough.

This cake doesn’t require any special technique or prep work. Just mix, dump, bake, and you’re done. But the result? Better than expected.

Soft in the middle, crisp around the edges, and those melted peanut butter cups baked into every bite turned out to be the best kind of surprise. It tasted like something you’d expect from a bakery, but with all the comfort of a homemade treat.

Short Description

This easy peanut butter cup dump cake blends rich chocolate cake, creamy pudding, and Reese’s candy for an irresistibly gooey dessert that’s ready in under an hour.

Key Ingredients

• 1 box (15.25 oz) chocolate cake mix
• 1 package (3.9 oz) instant chocolate pudding mix
• 1¾ cups milk
• 1½ cups chopped Reese’s Peanut Butter Cups

Tools Needed

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Spatula
• Measuring cups
• Knife and cutting board

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 2: Make the Pudding Mixture
In a large bowl, whisk the instant chocolate pudding mix and milk until smooth and thickened, about 1–2 minutes.

Step 3: Combine with Cake Mix
Add the chocolate cake mix directly into the pudding. Stir until the batter is thick and fully combined. Don’t worry—it will be dense!

Step 4: Fold in Peanut Butter Cups
Gently fold 1 cup of the chopped Reese’s into the batter, making sure they’re spread evenly throughout.

Step 5: Pour and Top
Transfer the batter to the greased baking dish, spreading it evenly to the corners. Sprinkle the remaining ½ cup of chopped Reese’s over the top.

Step 6: Bake the Cake
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean. The top should be slightly cracked and glossy with melted candy.

Step 7: Cool Slightly Before Serving
Let the cake cool for 10–15 minutes so the center sets slightly. Serve warm for the best texture and flavor.

Why You’ll Love This Recipe

– Packed with chocolate and peanut butter in every bite

– No mixer, no fuss—just one bowl and a baking dish

– Kid-friendly and perfect for parties or potlucks

– Gooey texture that borders on brownie territory

– Flexible recipe that welcomes add-ins and twists

Mistakes to Avoid & Solutions

Mistake 1: Using Cook-and-Serve Pudding Instead of Instant
Solution: Make sure to grab instant chocolate pudding. Cook-and-serve won’t thicken properly without heat.

Mistake 2: Overmixing the Batter
Solution: Mix just until combined. Overmixing can make the cake dense and tough.

Mistake 3: Not Greasing the Baking Dish Properly
Solution: Use non-stick spray or butter to prevent sticking—this cake is sticky and rich!

Mistake 4: Baking Too Long
Solution: Check at 25 minutes. The cake should be set but moist. Overbaking can dry out the pudding layer.

Mistake 5: Adding Candy Too Early or Too Late
Solution: Fold in some candy before baking and sprinkle the rest on top for both texture and flavor contrast.

Serving and Pairing Suggestions

– Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream

– Drizzle with warm chocolate or peanut butter sauce for extra indulgence

– Cut into squares and serve buffet-style at parties

– Pair with cold milk, hot coffee, or a chocolate stout for dessert

Storage and Reheating Tips

Store: Keep leftovers in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.

Freeze: Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Microwave individual slices for 20–30 seconds until warm. If reheating the whole pan, cover with foil and warm in a 300°F oven for 10–15 minutes.

FAQs

1. Can I use a different candy instead of Reese’s?
Yes! Try chopped Snickers, Milky Way, or Rolos for different flavor combos.

2. Do I need eggs or oil like a regular cake mix?
Nope. The pudding and milk make the batter moist and fudgy without extra ingredients.

3. Can I use almond or oat milk instead?
Yes, but choose unsweetened and thicker varieties for better consistency.

4. Will it still taste good if I serve it cold?
It’s best warm, but it’s still delicious chilled—just more brownie-like in texture.

5. Can I make this recipe gluten-free?
Absolutely! Use a gluten-free chocolate cake mix and double-check that your pudding and candy are certified gluten-free.

Tips & Tricks

– Use a serrated knife to cut the Reese’s without smashing them.

– For a richer chocolate flavor, add 2 tablespoons of cocoa powder to the batter.

– Press extra peanut butter cups lightly into the top halfway through baking so they don’t sink.

– Add a pinch of flaky sea salt on top for a sweet-salty twist.

– Let it rest for 10 minutes after baking—this helps the center firm up.

Recipe Variations

1. Chocolate Banana Twist

Swap ½ cup milk with ½ cup mashed banana

Add 1 tsp cinnamon

Use banana chips or mini chocolate chips for garnish

2. S’mores Dump Cake

Use graham cracker pieces and mini marshmallows instead of Reese’s

Sprinkle chocolate chunks on top

Toast under broiler for 1–2 minutes at the end

3. Nut-Free Version

Use nut-free chocolate candy (like Enjoy Life)

Swap peanut butter cups with chopped cookie pieces or Oreos

4. Mocha Lover’s Version

Add 1 tsp instant coffee granules to the pudding mix

Top with chocolate-covered espresso beans

Pair with a cappuccino for dessert

Final Thoughts

Some desserts don’t need a reason or a special occasion. This is one of those bakes that just fits into life—no big production, no stress, just comfort in a dish. I’ve made it on slow afternoons, shared it during movie nights, and even sliced it up for a neighbor who needed a pick-me-up. It’s simple, it’s rich, and it hits that sweet spot between indulgent and effortless.

Every time I make it, I end up wondering why I don’t do it more often. It’s not showy, but it never disappoints. Just warm chocolate, a bit of peanut butter, and a reminder that good desserts don’t have to be complicated.