Go Back
Easy chocolate peanut butter dump cake – rich, decadent cake with peanut butter cups, chocolate chips, and peanuts
Print Recipe

Chocolate Peanut Butter Dump Cake

This Easy Chocolate Peanut Butter Dump Cake is the ultimate quick and decadent dessert! Rich, gooey, and loaded with chopped peanut butter cups, chocolate chips, and crunchy peanuts, it comes together in minutes with just a few simple ingredients. Perfect for potlucks, parties, or any time a chocolate-peanut butter craving hits. For another easy and decadent treat, try our Cake Mix Toffee Bars.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter dump cake, easy dump cake, peanut butter cup cake
Servings: 12 servings
Calories: 350kcal
Author: Angela

Equipment

  • 13x9-inch Baking Pan Essential for this recipe.
  • Large Mixing Bowl For combining ingredients.
  • Whisk For mixing pudding.

Ingredients

  • 1 package (3.9 oz) instant chocolate pudding mix
  • 1.75 cups 2% milk
  • 1 package chocolate or devil's food cake mix (regular size)
  • 6 packages (1.5 oz each) peanut butter cups, chopped
  • 0.75 cup peanut butter chips
  • 0.75 cup semisweet chocolate chips
  • 0.5 cup chopped unsalted peanuts
  • Vanilla ice cream or sweetened whipped cream, for serving (optional)

Instructions

  • Preheat oven to 350°F (175°C). Grease a 13x9-inch baking pan.
  • In a large bowl, whisk together instant chocolate pudding mix and 2% milk until smooth and slightly thickened.
  • Add the chocolate cake mix to the pudding mixture and stir until fully combined. The batter will be thick.
  • Gently fold in the chopped peanut butter cups, peanut butter chips, and semisweet chocolate chips until evenly distributed.
  • Spread the batter evenly in the prepared pan. Sprinkle chopped peanuts over the top.
  • Bake for 20-25 minutes, until a toothpick inserted in the center comes out with moist crumbs. Cool slightly in the pan on a wire rack.
  • Serve warm, ideally with vanilla ice cream or whipped cream.

Notes

Pro Tips: For the perfect gooey texture, do not overbake – a toothpick should come out with moist crumbs. The batter will be thick – that's exactly right. Feel free to customize the mix-ins based on what you have. This cake is best served warm with a scoop of vanilla ice cream. Leftovers can be stored at room temperature for up to 3 days or frozen for up to 3 months.