Peanut Butter Cup Dump

Peanut Butter Cup Dump Cake: A Decadent Delight

If you’re a fan of rich, chocolatey desserts that come together effortlessly, then you’re in for a treat with this Peanut Butter Cup Dump Cake! Imagine the indulgent combination of chocolate cake, creamy peanut butter, and velvety whipped topping all in one delicious dish. This recipe is perfect for satisfying your sweet tooth or impressing friends and family at gatherings. Plus, it’s incredibly simple to make, allowing you to spend less time in the kitchen and more time enjoying the company of your loved ones.

The beauty of this dessert lies in its simplicity. With just a handful of ingredients and minimal prep work, you can create a show-stopping cake that looks as good as it tastes. Each layer builds on the next, starting with a moist chocolate cake base topped with a creamy peanut butter and cream cheese mixture. The crunchy bits of Reese’s mini cups sprinkled throughout add a delightful texture that elevates this dessert to new heights. Trust me, once you take a bite, you’ll understand why this cake is destined to become a favorite!

Not only does this Peanut Butter Cup Dump Cake satisfy those chocolate cravings, but it also invites a bit of nostalgia with every mouthful. It’s a reminder of simpler times when dessert meant indulging in sweet, decadent treats without a second thought. So, whether you’re hosting a party, celebrating a special occasion, or just treating yourself, this cake is sure to bring smiles all around. Let’s dive into the recipe and get baking!

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Peanut Butter Cup Dump Cake Recipe

Ingredients:

• 2 boxes chocolate cake mixes (15.25 oz/432g each)
• 1 package instant chocolate pudding mix (3.9 oz/110g)
• 1 ½ cups milk (375mL)
• 1 bag Reese’s peanut butter cups minis (8 oz/226g, unwrapped)
• ½ cup creamy peanut butter
• 8 ounces cream cheese, softened (227g)
• 1 cup powdered sugar (105g)
• ¼ cup heavy whipping cream (57g)
• 1 stick butter, melted (113g)
• 8 ounces Cool Whip (225g)
• 1 bag Reese’s peanut butter cups miniatures (12 oz/340g, unwrapped and chopped)
• Chocolate syrup for garnish

Directions:

1. Preheat your oven to 350°F (175°C). Coat a 13″x9″ pan with non-stick cooking spray.
2. In a large bowl, combine 1 box of chocolate cake mix, instant chocolate pudding mix, and milk. Fold in 1 bag of Reese’s mini cups. Pour the mixture into the prepared pan and spread it evenly.
3. In another bowl, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and heavy whipping cream until smooth. Spread this mixture over the cake batter in the pan.
4. Sprinkle the dry cake mix from the remaining box over the cream cheese layer. Drizzle the melted butter on top.
5. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
6. Once cooled, spread the Cool Whip over the top of the cake and sprinkle with the chopped mini peanut butter cups. Serve drizzled with chocolate syrup.

Notes:

• Prep Time: 15 minutes
• Cooking Time: 35-40 minutes
• Total Time: 50-55 minutes
• Calories: 660 kcal per serving (varies based on serving size)
• Storage: Keep covered in the refrigerator for 2-3 days.

Enjoy this decadent Peanut Butter Cup Dump Cake and watch it disappear in no time!

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