Peanut Butter Cup Dump Cake (Print)

Elevate dessert time with rich flavors of chocolate and peanut butter in an easy-to-make treat.

# Ingredients:

→ Dry Ingredients

01 - 1 (15.25 oz) box chocolate cake mix

02 - 1 (3.4 oz) box chocolate instant pudding mix

→ Wet Ingredients

03 - 1 ¾ cups milk

→ Toppings

04 - 1 (8 oz) package mini Reese’s PB Cups, chopped

# Directions:

01 - Preheat your oven to 350 degrees Fahrenheit. Grease a 13×9 inch baking dish with non-stick spray for easy release.

02 - In a large mixing bowl, combine the milk and chocolate instant pudding mix. Whisk vigorously until smooth.

03 - Add the chocolate cake mix to the pudding mixture and stir until all ingredients are well combined. The batter will be thick.

04 - Gently fold in the chopped mini Reese’s PB Cups, ensuring they are evenly distributed throughout the batter.

05 - Pour the batter into the prepared baking dish, spreading it evenly with a spatula.

06 - Place the baking dish in the oven and bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean.

07 - Remove the cake from the oven and allow it to cool slightly before serving. Serve warm or at room temperature with garnish options like whipped cream or chopped PB Cups.

# Notes:

01 - Reheat individual slices in the microwave for a few seconds or in the oven at 350°F for 5-7 minutes for a gooey texture.

02 - Store leftovers in the refrigerator for 3-4 days or freeze for up to 2-3 months.

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