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4.58 from 7 votes

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16 servings
Calories 660kcal

Ingredients

  • 2 boxes chocolate cake mixes 15.25 oz/432g
  • 1 package instant chocolate pudding mix 3.9 oz/110g
  • 1 ½ cups milk 375mL
  • 1 bag Reese's peanut butter cups minis (unwrapped) 8 oz/226g
  • ½ cup creamy peanut butter
  • 8 ounces cream cheese, softened 227g
  • 1 cup powdered sugar 105g
  • ¼ 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.

Nutrition

Calories: 660kcal | Carbohydrates: 79g | Protein: 11g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 812mg | Potassium: 436mg | Fiber: 3g | Sugar: 53g | Vitamin A: 505IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 3mg