Peanut Butter Cup Cake

This indulgent peanut butter cup dump cake combines the beloved flavors of chocolate and peanut butter in an effortlessly simple dessert. The beauty of this treat lies in its simplicity—just mix, dump, and bake for a dessert that satisfies the most intense chocolate-peanut butter cravings.

I first made this cake for my nephew's birthday when I was running short on time. The look of pure joy on his chocolate-smeared face convinced me this would become my go-to dessert for potlucks and family gatherings.

Ingredients

• Chocolate cake mix: Provides the perfect foundation and saves significant preparation time
• Chocolate instant pudding mix: Creates an incredibly moist texture and intensifies the chocolate flavor
• Milk: Activates both the pudding and helps bind everything together for the ideal consistency
• Mini peanut butter cups: Deliver pockets of creamy peanut butter goodness throughout each bite; look for quality brands with real peanut butter centers

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to exactly 350°F and thoroughly coat your 13x9 baking dish with nonstick spray ensuring you get the corners and edges for easy cake removal later.

Create The Pudding Base:

In a large bowl whisk the milk and pudding mix vigorously for about 2 minutes until completely smooth and slightly thickened. The pudding creates the moisture foundation that makes this cake so irresistible.

Incorporate The Cake Mix:

Add the entire box of cake mix to your pudding base and stir with a sturdy spoon or spatula. Be persistent as the batter becomes quite thick almost like a cookie dough. Make sure to work out any dry pockets of cake mix hiding at the bottom of the bowl.

Add The Star Ingredient:

Gently fold in all those chopped peanut butter cups distributing them evenly throughout the batter. Some pieces will melt slightly during baking creating delicious peanut butter swirls through the cake.

Spread The Mixture:

Transfer your thick batter to the prepared baking dish using a spatula to spread it evenly into all corners. Take time to smooth the top as much as possible for even baking.

Bake To Perfection:

Place in the center rack of your preheated oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean with perhaps a few moist crumbs.

The mini peanut butter cups are truly what make this recipe special. My family has a running joke about who gets the corner pieces with the most concentrated chocolate peanut butter flavor. My daughter once ate nothing but the corners from an entire pan while we weren't looking.

Serving Suggestions

This dump cake stands beautifully on its own but transforms into an extraordinary dessert when served warm with a scoop of vanilla ice cream. The contrast between the warm cake and cold ice cream creates a delightful temperature play while the vanilla complements both the chocolate and peanut butter flavors. For special occasions drizzle with warm chocolate sauce or caramel before serving.

Smart Substitutions

If peanut allergies are a concern this recipe works wonderfully with alternative butter cups. Try using almond butter cups or even cookie butter varieties for a different but equally delicious flavor profile. For a more intense chocolate experience substitute dark chocolate cake mix for the regular chocolate mix. Chocolate almond milk can replace regular milk for a subtle flavor enhancement and slight nutrition boost.

Storage Solutions

This cake maintains its moisture beautifully when stored properly. Keep leftovers at room temperature in an airtight container for up to 5 days. For longer storage individual portions can be wrapped tightly in plastic wrap then placed in freezer bags for up to 3 months. Thaw frozen pieces at room temperature for about an hour or microwave for 20 seconds for that freshly baked taste.

Frequently Asked Questions

→ Can I use a different flavor pudding mix?

Yes, you can substitute with vanilla or caramel pudding for a slightly different flavor, though the chocolate pairs best with the peanut butter cups.

→ What is the best way to chop mini peanut butter cups?

Use a sharp knife to cut the mini peanut butter cups into quarters for even distribution throughout the cake.

→ Can this dessert be made ahead of time?

Absolutely! You can prepare and bake it a day in advance, then store it covered at room temperature until ready to serve.

→ How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs.

→ Can I add any toppings to the cake?

Yes, consider serving it with whipped cream, a scoop of ice cream, or a drizzle of chocolate syrup for extra indulgence.

→ Can I use regular-sized peanut butter cups instead of mini ones?

Certainly! Simply chop them into smaller pieces to ensure even distribution throughout the batter.