Peanut Butter Dump Cake
Gooey, chocolatey, peanut buttery bliss in every bite. This dump cake is easy, quick, and the perfect comfort dessert for any occasion!
Equipment
- 9x13 inch Baking Pan
- Large Mixing Bowl
- Whisk
- Spatula
Ingredients
Main Ingredients
- 1 box Chocolate Cake Mix any brand, preferably moist
- 3.9 oz Instant Chocolate Pudding Mix one package
- 2 cups Whole Milk do not substitute with low-fat
- 0.5 cup Creamy Peanut Butter smooth, unsweetened preferred
- 0.5 cup Butter melted
- 1 cup Mini Peanut Butter Cups chopped
- 1 cup Milk Chocolate Chips
- 0.5 cup Chopped Peanuts optional, for crunch
Instructions
- Preheat your oven to 350°F (175°C) to ensure consistent baking.
- Grease a 9×13 inch baking pan with butter or baking spray.
- In a large mixing bowl, whisk together the chocolate cake mix and instant pudding mix. Add the whole milk and mix until smooth.
- Stir in the creamy peanut butter until fully incorporated.
- Gently fold in the melted butter for moisture and flavor.
- Add the chopped mini peanut butter cups and chocolate chips. Include chopped peanuts if using.
- Pour the batter evenly into the greased baking pan and smooth the top.
- Bake for about 35 minutes or until edges are firm and the center is slightly gooey.
- Let the cake cool for 10 minutes before serving to allow it to set.
- Serve warm with whipped cream or vanilla ice cream for the ultimate treat.