Peanut Butter Cup Dump Cake Recipe

Introduction

Peanut butter and chocolate—a pairing as classic as it is delicious. When these two come together, magic happens, and this Peanut Butter Cup Dump Cake is no exception. A favorite among my blog readers, this recipe has won hearts with its irresistible combination of rich chocolate and creamy peanut butter. Not only is it a crowd-pleaser, but it’s also incredibly easy to make, requiring minimal effort for maximum reward.

This dessert is perfect for those days when you’re looking for something sweet but don’t want to spend hours in the kitchen. Featuring layers of moist chocolate cake, creamy peanut butter filling, and topped with fluffy whipped cream and decadent Reese’s pieces, it’s a luxurious treat that comes together in a snap. Whether you’re preparing for a party or just treating yourself, this cake ensures you can have your cake and eat it too—without the fuss!

What’s more, I’ve laid out the recipe in a simple, step-by-step format that’s easy to follow. You’ll find everything from the full list of ingredients to detailed preparation steps below. So, let’s get baking and whip up a dessert that’s sure to impress at any gathering or a cozy night in. Remember, the secret to this cake’s success lies in the joy and love poured into it—plus a lot of peanut butter and chocolate!

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). Lightly grease a 13″x9″ baking pan with non-stick spray.
2. In a large mixing bowl, combine one box of chocolate cake mix, chocolate pudding mix, and milk. Fold in the Reese’s mini cups. Transfer the mixture to the prepared baking pan and spread evenly.
3. In another mixing bowl, beat together the cream cheese, creamy peanut butter, powdered sugar, and heavy whipping cream until smooth. Carefully spread this mixture over the cake batter in the pan.
4. Evenly sprinkle the second box of dry cake mix over the cream cheese layer. Drizzle the melted butter over the top.
5. Bake in the preheated oven for 35-40 minutes, or until set. Allow the cake to cool completely in the pan.
6. Once cooled, spread the Cool Whip over the top of the cake and sprinkle with chopped Reese’s miniatures. Drizzle with chocolate syrup for an extra touch of chocolatey goodness.
7. Store the cake covered in the refrigerator. It will keep well for 2-3 days.

Additional Information:

• Prep Time: 15 minutes
• Cooking Time: 35-40 minutes
• Total Time: 50-55 minutes
• Calories: 660 kcal per serving
• Servings: Varies

Enjoy this delightful dessert that pairs perfectly with a cup of coffee or a glass of milk. It’s guaranteed to satisfy your sweet tooth and become a new favorite in your dessert repertoire!

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