Description
This indulgent Peanut Butter Cup Dump Cake combines rich chocolate cake batter with creamy peanut butter and cream cheese layers, topped with Cool Whip and chopped Reese’s peanut butter cups for a decadent, crowd-pleasing dessert perfect for any occasion.
Ingredients
Scale
Cake Layer
- 2 boxes chocolate cake mix (15.25 oz/432g each)
- 1 package instant chocolate pudding mix (3.9 oz/110g)
- 1 ½ cups milk (375mL)
- 1 bag Reese’s peanut butter cups minis (8 oz/226g, unwrapped)
Cream Cheese Peanut Butter Layer
- 8 oz cream cheese, softened (227g)
- ½ cup creamy peanut butter
- 1 cup powdered sugar (105g)
- ¼ cup heavy whipping cream (57g)
Topping
- 1 stick butter, melted (113g)
- Dry cake mix from the second box
Finishing Touches
- 8 oz Cool Whip (225g)
- 1 bag Reese’s peanut butter cups miniatures (12 oz/340g, unwrapped and chopped)
- Chocolate syrup, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and coat a 13″x9″ (33×23 cm) baking pan with non-stick spray to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine one box of chocolate cake mix, instant chocolate pudding mix, and milk. Stir until the mixture is smooth and well blended. Fold in the Reese’s mini peanut butter cups gently to distribute them evenly throughout the batter. Pour this batter into the prepared pan and spread it out evenly.
- Prepare Cream Cheese Peanut Butter Layer: In a separate bowl, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and heavy whipping cream until the mixture is smooth and creamy. Spread this layer evenly over the chocolate cake batter in the baking pan.
- Add Dry Topping and Butter: Sprinkle the dry cake mix from the second box evenly over the cream cheese peanut butter layer. Then drizzle the melted butter across the top to help create a moist and flavorful topping.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool completely in the pan to set the layers properly.
- Apply Finishing Touches: Once the cake is fully cooled, spread the Cool Whip evenly over the top layer. Then sprinkle chopped Reese’s peanut butter cups miniature pieces over the Cool Whip for added texture and peanut butter flavor. Finish by drizzling chocolate syrup as a garnish over the top.
- Serve and Store: Serve the peanut butter cup dump cake chilled or at room temperature. Store any leftovers covered in the refrigerator for up to 2-3 days to maintain freshness.
Notes
- Ensure the cake is fully cooled before adding the Cool Whip topping to prevent it from melting.
- You can substitute the instant chocolate pudding mix with a regular chocolate pudding for a thicker texture but adjust milk quantity accordingly.
- For extra crunch, consider adding chopped peanuts on top along with the chopped peanut butter cups.
- Use room temperature cream cheese to ensure smooth blending.
- This cake is rich and best enjoyed in moderate portions due to its high calorie and fat content.
