Description
This Peanut Butter Cup Dump Cake is a rich, moist chocolate dessert that combines the ease of a dump cake with the irresistible flavor of peanut butter cups. With a chocolate cake mix and instant pudding as the base, this recipe is perfect for quick baking and yields 20 delicious, chocolatey servings studded with mini Reese’s peanut butter cups for a delightful treat.
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 peanut butter cups, chopped
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 13×9 inch baking dish with non-stick cooking spray to prevent sticking and set it aside while you prepare the batter.
- Mix Batter: In a large mixing bowl, whisk together the milk and the chocolate instant pudding mix until smooth. Add the chocolate cake mix to the bowl and stir thoroughly; the mixture will be quite thick. Carefully fold in the chopped mini Reese’s peanut butter cups to evenly distribute them throughout the batter.
- Bake the Cake: Pour the batter into the prepared baking dish, smoothing the top if needed. Bake in the preheated oven for about 25 minutes or until a toothpick or tester inserted in the center comes out clean, indicating the cake is fully cooked.
Notes
- Make sure to chop the peanut butter cups into small pieces for even distribution.
- You can substitute milk with any dairy or non-dairy milk of your choice.
- For added texture, consider sprinkling some chopped nuts on top before baking.
- Allow the cake to cool slightly before serving to let it set.
- This dessert can be served with whipped cream or ice cream for an extra indulgent treat.
