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Peanut Butter Cup Dump Cake

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 80-90 minutes
  • Yield: Servings: 12-16
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Peanut Butter Cup Dump Cake is a rich and indulgent dessert that combines the classic flavors of chocolate and peanut butter. It’s quick to prepare, making it perfect for gatherings or a cozy night in.

Ingredients

Units Scale
  • Cake Layer:
    • 1 box (15.25 oz) chocolate cake mix
    • 1 package (3.9 oz) instant chocolate pudding mix
    • 1 1/2 cups milk
    • 1 bag (8 oz) Reese’s peanut butter cups minis, unwrapped
  • Cream Cheese Peanut Butter Layer:
    • 8 oz cream cheese, softened
    • 1/2 cup creamy peanut butter
    • 1 cup powdered sugar
    • 1/4 cup heavy whipping cream
  • Topping:
    • 1 stick (1/2 cup) butter, melted
    • Dry chocolate cake mix from the second box
  • Finishing Touches:
    • 8 oz Cool Whip
    • 1 bag (12 oz) Reese’s peanut butter cups miniatures, unwrapped and chopped
    • Chocolate syrup, for garnish

Instructions

  1. Prepare the Cake Layer:
    • Preheat the oven to 350°F (175°C).
    • Coat a 13×9-inch baking pan with non-stick cooking spray.
    • In a large mixing bowl, combine the chocolate cake mix, chocolate pudding mix, and milk. Stir until smooth.
    • Fold in the Reese’s peanut butter cups minis.
    • Pour the batter into the prepared pan, spreading it evenly.
  2. Make the Cream Cheese Peanut Butter Layer:
    • In a separate bowl, beat together the softened cream cheese, peanut butter, powdered sugar, and heavy whipping cream until smooth and creamy.
    • Spread this mixture evenly over the cake batter in the pan.
  3. Add the Topping:
    • Sprinkle the dry chocolate cake mix from the second box evenly over the cream cheese layer.
    • Drizzle the melted butter across the top of the dry cake mix to moisten it.
  4. Bake the Cake:
    • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool completely in the pan.
  5. Finish with Cool Whip and Garnishes:
    • Once the cake has cooled, spread a layer of Cool Whip over the top.
    • Sprinkle the chopped Reese’s peanut butter cups across the surface.
    • Drizzle with chocolate syrup for a beautiful finishing touch.
  6. Serve and Store:
    • Slice and serve immediately.
    • Store any leftovers in the refrigerator, covered, for up to 2-3 days.

Notes

  • Ensure the cream cheese is softened for easy blending with peanut butter and powdered sugar.
  • Let the cake cool completely before adding Cool Whip to prevent it from melting.
  • For an extra chocolatey touch, add chocolate chips to the cake batter.

Find it online: https://newsvks.com/peanut-butter-cup-dump-cake/