Chocolate Peanut Butter Dump Cake

Few things satisfy more than an ooey gooey chocolate-peanut butter dump cake warm out of the oven It is the ultimate comfort dessert topped with cold ice cream or a big dollop of whipped cream I love how it comes together in one bowl no fancy steps and barely any cleaning spree afterwards The soft bites of melted chocolate and the pops of peanut butter cup are simple magic

Personal note The first time I made this was for a last minute birthday gathering Everyone wanted the recipe before they even left I started keeping the ingredients in my pantry just in case

Ingredients

• Instant chocolate pudding mix: This makes the cake extra moist and rich I like to use a good quality brand for deeper chocolate flavor
• Two percent milk: Helps blend the pudding smoothly Whole milk makes the cake even richer if you have some to use up
• Chocolate or devil’s food cake mix: The most important shortcut Use chocolate for sweet or devil’s food for a more bittersweet taste
• Peanut butter cups: Chopped and folded in for creamy nutty surprises Choose a fresh brand so the centers stay soft and not crumbly
• Peanut butter chips: Adds pure peanutty swirl Go for the ones with real peanut butter for best flavor
• Semisweet chocolate chips: Make every bite gooey Choose a classic or dark brand for a less sweet result
• Chopped unsalted peanuts: For crunchy texture and salty balance Toasted peanuts bring even more flavor
• Optional Vanilla ice cream or sweetened whipped cream: For topping at the end Creamy toppings play well with the warm cake

Step-by-Step Instructions

Prep the Pan:

Grease a thirteen by nine inch baking pan with butter or nonstick spray This prevents the gooey cake from sticking and makes serving much easier

Mix the Pudding:

In a large bowl whisk together the instant chocolate pudding mix and two percent milk until thick and smooth Use a whisk so there are no dry pockets of mix Remember this will be thicker than usual pudding

Add Cake Mix:

Stir the cake mix directly into the pudding mixture with a large spoon or spatula The batter will look very thick and almost brownie like That is exactly right

Fold in Add Ins:

Gently fold in the chopped peanut butter cups peanut butter chips and chocolate chips Use a light hand to scatter them throughout without overmixing This keeps those chocolatey and peanutty bites whole

Fill the Pan and Top:

Spread the thick batter evenly in the prepared pan It may be sticky so use the back of a spoon or damp fingertips Scatter chopped unsalted peanuts over the top for crunch and extra nutty flavor

Bake:

Place in a preheated oven at three hundred fifty degrees Bake for twenty to twenty five minutes Check early by inserting a toothpick into the center It should come out with damp crumbs but not wet batter Overbaking dries it out

Cool and Serve:

Let the cake cool completely in the pan on a wire rack This helps set the gooey parts Slice into squares once cool Serve with scoops of vanilla ice cream or fresh whipped cream if you love extra decadence

Save

The peanut butter cups are my favorite part Each bite is a little different sometimes more chocolate sometimes packed with peanut butter My family always argues over the corner pieces with the most peanut crunch There is something so nostalgic about that swirl of flavors

How to Store

Keep leftover dump cake covered at room temperature for up to two days For longer freshness store slices in an airtight container in the fridge for up to five days The cake reheats beautifully in the microwave for that just baked gooeyness

Ingredient Swaps

If you do not have peanut butter cups use more chips or even other chocolate candies Chopped walnuts or pecans create a new texture Dairy alternatives like oat or almond milk make a good substitute for two percent

Serving Suggestions

Serve slightly warm as an after dinner treat or try for a sweet weekend breakfast party Small squares hold up well for bake sales or picnics For an extra layer of texture serve with a sprinkle of flaky salt on top

Save

Chocolate and Peanut Butter History

The love for chocolate and peanut butter together started in America with classic candies like peanut butter cups This cake combines both in every forkful echoing that beloved sweet shop flavor you grew up with There is always a place for comfort desserts like this at any family event

Recipe FAQs

→ Can I use a different type of milk?

Yes, while 2% milk is recommended for creaminess, whole or plant-based options work as substitutes. Adjust consistency as needed.

→ Is it possible to skip peanut butter chips?

Certainly. You may use additional chocolate chips or chopped peanut butter cups for a similar flavor balance.

→ What is the texture of the finished cake?

The cake is moist and slightly dense, with melted chips and chopped peanuts providing both gooey and crunchy elements.

→ Can this dessert be made ahead?

Yes, it keeps well in the pan at room temperature for up to two days. For longer storage, refrigerate covered.

→ What toppings pair well with this cake?

Vanilla ice cream or sweetened whipped cream complement the rich chocolate and peanut butter flavors beautifully.