Chocolate Peanut Butter Dump Cake
Chocolate Peanut Butter Dump Cake – Ooey, gooey, chocolate peanut buttery goodness with Reese’s peanut cups baked right in and also sprinkled on top a pillow of creamy, dreamy Cool Whip. So easy to make because you basically just dump the ingredients in the pan!
Looking for more simple dessert recipes? You’ll find lots of them in my 3-Ingredients recipe section.
What is a dump cake?
Have you ever made a dump cake? They’re so easy. Usually they are fruit based. Dump in a can of pineapples, dump in the dry cake mix and melted butter on top. This one’s a bit more kid friendly with the chocolate peanut butter combo. It was my turn to bake for my daughter’s youth group last Sunday at church, so I wanted to make something the “tweens” would like. They definitely loved this. We offered cupcakes and brownies as well, but all the kids wanted this! Ooey, gooey, chocolate peanut buttery goodness with Reese’s peanut cups baked right in and also sprinkled on top a pillow of creamy, dreamy Cool Whip. And don’t forget the chocolate syrup drizzled on top.
Chocolate Peanut Butter Dump cake is a combination of chocolate pudding, cake mix, peanut butter cheesecake and peanut butter cups. It’s moist and delicious, topped with whipped topping, more peanut butter cups and drizzled with chocolate syrup. Yum!
How to make a chocolate peanut butter dump cake
1) First you stir together a chocolate cake mix, chocolate pudding and milk. It will be thick. Fold in a bag of Reeses mini chocolate peanut butter cups. Then it’s time to dump…
2) Dump it in a greased 13″x9″ pan. Spread to cover pan.
3) Mix up some cream cheese, powdered sugar, peanut butter and heavy cream. Pour that over the cake batter.
4) Now take another chocolate cake mix and you guessed it, dump it! Pour 1 stick of melted butter on top. That’s it. You’re ready to bake!
5) Bake at 350°F. for 35 minutes. Let it cool. Top with whipped topping such as Cool Whip and chopped Reese’s peanut butter cups. Drizzle with chocolate syrup.
No watch it disappear. Your family and friends will love this Chocolate Peanut Butter Dump Cake. It’s the perfect dessert when you need something you can throw together really quickly. It would also be great for a birthday or anniversary celebration.
Have you every made dump cake before? If so, what kind did you make? I’d love to hear from you in the comments below.
Happy Baking!
Lise
xo
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Chocolate Peanut Butter Dump Cake
Ingredients
- 2 boxes chocolate cake mixes, 15.25 oz/432g
- 1 package instant chocolate pudding mix, 3.9 oz/110g
- 1 1/2 cups milk, 375mL
- 1 bag Reese's peanut butter cups minis (unwrapped), 8 oz/226g
- 1/2 cup creamy peanut butter
- 8 ounces cream cheese, softened, 227g
- 1 cup powdered sugar, 105g
- 1/4 cup heavy whipping cream, 57g
- 1 stick butter, melted, 113g
- 8 ounces Cool Whip, 225g
- 1 bag Reese's peanut butter cups miniatures (take out of wrappers and chop), 12 oz/340g
- Chocolate syrup for garnish
Instructions
- Preheat oven to 350°F. Coat a 13"x9" pan with non-stick cooking spray. Set aside.
- In a large bowl, stir together 1 cake mix, chocolate pudding and milk. Fold in 1 (8 oz) bag of Reeses chocolate peanut butter cups minis. Pour into prepared pan and spread to cover bottom of pan.
- In another large bowl, add cream cheese, peanut butter, powdered sugar and cream. Beat with an electric mixer on medium speed until smooth. Spread over cake batter.
- Using the remaining box of cake mix, sprinkle the dry cake mix over cream cheese mixture. Pour melted butter on top.
- Bake for 35-40 minutes. Let cool completely.
- Spread Cool Whip over cooled cake. Sprinkle with chopped peanut butter cups. Serve with drizzled chocolate syrup on top. Store covered in refrigerator for 2-3 days. Best the first day.
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All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post contains affiliate links.
This cake is very rich and very delicious. However, the cake mix and butter layer was horrible. One cup of butter did not cover all of the cake mix and I assumed that the moisture from something in the bottom was going to help or something. But no when I pulled it out of the oven there was still a ton of just cake mix laying across my cake. Like where the butter was it was done and everywhere else it was just cake mix. I scooped some of it off and put it in the trash, but I couldn’t get all of it without digging into the cake layers below. Joy, I then added my Cool whip hoping that that was going to take care of the rest of the dry cake mix on top, but it didn’t. So there’s just a layer of dry cake mix on the top of parts of the cake and other places. It’s nice and fudgy
If you look at my step by step photos, you’ll see the dry cake mix still on some of the cake after it was baked. I just plopped the Cool Whip on top and it sort of melted together.
Can I use chopped reeses out of minis
Yes!
Is it supposed to set like a normal cake or is it supposed to be more loose ? I cant tell if it’s done
More like a normal cake, but it is slightly moist inside.
Is it to set up like a cake or jello like
I am not a big fan of chocolate cake. Don you think I could substitute yellow cake. I do love chocolate just not cake.
You could try it. Let me know how it turns out. 🙂
Is it dry cake mix, dry pudding mix, and milk? For the first batch or are you making the pudding?
Yes, dry cake mix and dry pudding mix, plus milk. I know, it sounds weird but it comes out so tasty!
I am so excited to bring these to my Bible Fellowship class tonight. My only question is how do we know when the cake is done? Seems like the typical toothpick method will not work with this one. I just took it out of the oven and it seems to be a bit more like jiggly jello. Is this how it is suppose to be?
Hi Kim, Just add the milk and pudding to the cake mix. You do NOT make it according to package instructions. Hope that helps. Enjoy! 🙂
I am not sure if I am supposed to make first cake batter as instructed on package and add in milk and pudding? Or just milk and pudding? No eggs? Oil?
Oh My Goodness! You’re right! It’s been corrected. Thanks, Cynthia!
“Oh my goodness” what? Are you to add the eggs and oil or not?
Folks not thrilled with this cake, especially did not like eating top layer of uncooked cake mix. Cool whip layer did not help. It seems more liquid is required.
The instructions forgot to include the folding in of the first batch of Reece’s minis. They are only listed in the ingredients.
Thanks, John! 🙂
These are tremendous. And so easy.
Havent tried these yet as they are for a potluck at work, but unfortunately there is alot of cake mix still sitting on the top of it. Idk how to fix this or what to do with it. I think the butter shouldn’t be melted and maybe sliced small and placed directly on top so it melts evenly across the cake.
It’s ok to have some cake mix still showing because you cover it up with the cool whip. See photo on the blog post. How did it taste? Hope your guests enjoyed it!