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Chocolate Peanut Butter Dump Cake


  • 2 15.25 oz/432g chocolate cake mixes
  • 1 3.9 oz/110g package instant chocolate pudding mix
  • 1 1/2 cups milk 375mL
  • 1 8 oz/226g package Reese's peanut butter cups minis (unwrapped)
  • 1/2 cup creamy peanut butter
  • 8 ounces 227g cream cheese, softened
  • 1 cup 105g powdered sugar
  • 1/4 cup 57g heavy whipping cream
  • 1 stick 113g butter (melted)
  • 1 8 oz/225g container of Cool Whip
  • 1 12 oz/340g package of Reese's peanut butter cups miniatures (take out of wrappers and chop)
  • Chocolate syrup for garnish


  1. Preheat oven to 350°F. Coat a 13"x9" pan with non-stick cooking spray. Set aside.
  2. 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.
  3. 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.
  4. Using the remaining box of cake mix, sprinkle the dry cake mix over cream cheese mixture. Pour melted butter on top.
  5. Bake for 35-40 minutes. Let cool completely.
  6. 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.