Description
This Peanut Butter Cup Dump Cake is a delightful and easy-to-make dessert combining rich chocolate cake mix, instant pudding, and creamy peanut butter cups for a deliciously moist and flavorful treat. Perfect for peanut butter and chocolate lovers looking for a quick and satisfying baked dessert.
Ingredients
Scale
Main Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 large eggs
- 1 cup whole milk
- ½ cup (1 stick) unsalted butter, melted
- 1 cup creamy peanut butter cups, chopped
- 1 cup chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent the cake from sticking.
- Combine Cake and Pudding Mixes: In a large bowl, thoroughly mix the chocolate cake mix, instant chocolate pudding mix, eggs, whole milk, and melted butter until the batter is smooth and uniform.
- Add Peanut Butter Cups: Gently fold the chopped creamy peanut butter cups into the batter to evenly distribute throughout.
- Transfer Batter to Baking Dish: Pour the prepared batter into the greased baking dish, spreading it evenly for consistent baking.
- Bake the Cake: Place the dish in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool and Serve: Let the cake cool slightly before slicing and serving to enhance its texture and flavor.
Notes
- You can add optional chocolate chips to the batter for extra chocolate richness.
- Use creamy peanut butter cups for better melting and distribution.
- Ensure to grease the baking dish well to avoid sticking.
- The cake is best served warm but is also delicious at room temperature.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated up to 5 days.
