Peanut Butter Cup Dump Cake
Ingredients:
- 1 box chocolate cake mix
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups whole milk
- 1/2 cup creamy peanut butter
- 1/2 cup butter, melted
- 1 cup mini peanut butter cups, chopped
- 1 cup milk chocolate chips
- 1/2 cup chopped peanuts (optional for crunch)
- Whipped cream or vanilla ice cream (for serving)
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, whisk together the chocolate pudding mix and whole milk until smooth.
3. Stir in the creamy peanut butter until fully combined.
4. Pour the mixture evenly into the prepared baking dish.
5. Sprinkle the chocolate cake mix evenly over the pudding mixture without stirring.
6. Drizzle the melted butter evenly over the cake mix.
7. Sprinkle the chopped mini peanut butter cups, milk chocolate chips, and chopped peanuts (if using) evenly over the top.
8. Bake for 45-50 minutes, or until the top is set and a toothpick inserted near the center comes out with moist crumbs.
9. Allow to cool slightly before serving. Top with whipped cream or vanilla ice cream as desired.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 420 kcal | Servings: 8 servings
Tips:
Use room temperature peanut butter for easier mixing into the pudding.
For extra gooey texture, slightly underbake by 5 minutes and let it set as it cools.