If you love the combination of chocolate and peanut butter, this indulgent dump cake is sure to become a favorite. A creamy peanut butter base is layered with rich Devil’s Food cake mix, chocolate pudding, melted butter, and chunks of peanut butter cups for a dessert full of sweet, gooey goodness. It takes just a little preparation and is perfect for parties, family gatherings, or satisfying a serious chocolate craving.
Ingredients
Creamy peanut butter
Devil’s Food cake mix
Instant chocolate pudding mix
Reese’s Peanut Butter Cups, chopped
Chocolate chips
Unsalted butter, melted
Butter or non-stick cooking spray, for greasing the baking dish
How to Make
Prepare the oven and baking dish. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick cooking spray to help prevent the cake from sticking.
Spread the peanut butter. Place the creamy peanut butter in the bottom of the prepared dish. Use a spatula or the back of a spoon to spread it into an even layer, covering the base as thoroughly as possible.
Add the dry mixes. Sprinkle the Devil’s Food cake mix evenly over the peanut butter. Follow with the instant chocolate pudding mix, distributing it across the surface.
Pour over the melted butter. Drizzle the melted unsalted butter across the dry ingredients, spreading it as evenly as possible to help moisten the layers.
Add the chocolate toppings. Scatter the chopped Reese’s Peanut Butter Cups and chocolate chips over the top for extra chocolate flavor and pockets of peanut butter sweetness.
Bake until gooey. Place the dish in the preheated oven and bake for 35–40 minutes. Look for golden edges and a center that remains slightly soft and wobbly.
Let the cake rest. Remove the cake from the oven and allow it to cool for about 15 minutes. This gives the layers time to settle while keeping the dessert deliciously soft.
Serve and enjoy. Spoon or slice the warm cake into portions and serve as desired. Vanilla ice cream or a cold glass of milk makes a wonderful accompaniment.
Important Recipe Tips
Spread the peanut butter evenly: Use an offset spatula or the back of a spoon to cover the bottom of the dish so the peanut butter flavor is distributed throughout the cake.
Add extra chocolate: Sprinkle additional chopped peanut butter cups or chocolate over the top before baking if you want an even richer dessert.
Prepare ahead: Assemble the cake up to one day in advance and keep it covered in the refrigerator until you're ready to bake.
Try a gluten-free version: Substitute a gluten-free chocolate cake mix for the regular Devil’s Food cake mix. Check the pudding mix and other ingredients as well to ensure they meet your dietary needs.
Make it dairy-free if needed: Use dairy-free butter and dairy-free chocolate peanut butter cups. Choose compatible cake and pudding mixes, too.
Serve it warm: Pair each portion with vanilla ice cream or a glass of cold milk to balance the rich chocolate and peanut butter flavors. For a different presentation, add mini peanut butter cups or a light dusting of powdered sugar.
Store leftovers safely: Keep the cooled cake in an airtight container in the refrigerator for up to 4 days. Although the recipe also suggests short-term room-temperature storage, refrigeration is the safer choice for a moist dessert containing dairy ingredients.
Freeze individual portions: Wrap slices tightly in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. Separate portions with parchment paper to prevent them from sticking together.
Enjoy leftovers creatively: Warm a slice for a quick dessert, or try it with Greek yogurt and a drizzle of honey for a sweeter breakfast-style treat.
Final Thought
This chocolate peanut butter dump cake brings together everything dessert lovers enjoy: deep chocolate flavor, creamy peanut butter, and melted candy pieces in every bite. Serve it warm, add your favorite topping, and share a little homemade sweetness with family and friends.
