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Peanut Butter Cup Dump Cake Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Peanut Butter Cup Dump Cake is a rich, decadent dessert combining the intense flavors of chocolate cake mix and instant chocolate pudding with creamy peanut butter and chopped peanut butter cups. It’s a simple, no-fuss recipe that delivers a moist, peanut buttery chocolate cake, topped with crunchy peanuts for texture and served best with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients

Scale

Cake Base

  • 1 box chocolate cake mix
  • 1 (3.9 oz) box instant chocolate pudding mix
  • 2 cups whole milk
  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, melted

Mix-ins and Toppings

  • 1 cup mini peanut butter cups, chopped
  • 1 cup milk chocolate chips
  • 1/2 cup chopped peanuts (optional for crunch)

Serving

  • Whipped cream or vanilla ice cream (for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Combine Dry Ingredients: In a large bowl, mix together the chocolate cake mix and instant chocolate pudding mix until evenly combined.
  3. Add Wet Ingredients: Stir in the whole milk, creamy peanut butter, and melted butter to the dry ingredients. Mix thoroughly until the batter is smooth and uniform.
  4. Incorporate Mix-ins: Fold in the chopped mini peanut butter cups and milk chocolate chips carefully, distributing them evenly throughout the batter.
  5. Prepare Baking Dish: Grease a baking dish and pour the batter into it, spreading it evenly.
  6. Add Toppings: Sprinkle the chopped peanuts over the top of the batter for added crunch, if using.
  7. Bake: Place the baking dish in the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick; it should come out clean when the cake is fully baked.
  8. Cool and Serve: Allow the cake to cool slightly before serving. For the best experience, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

  • You can substitute creamy peanut butter with natural peanut butter, but the texture may vary.
  • Using mini peanut butter cups enhances the peanut flavor throughout the cake.
  • Chopped peanuts on top are optional but add a delightful crunch.
  • Ensure the toothpick comes out clean to avoid underbaking.
  • This cake can be stored in the refrigerator for up to 3 days; reheat slightly before serving.
  • For a nuttier twist, you can add a sprinkle of sea salt on top before baking.

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Find it online: https://mustsaverecipes.com/peanut-butter-cup-dump-cake-recipe/