Looking for a quick, crowd-pleasing dessert? This Death By Chocolate Peanut Butter Dump Cake combines the best of chocolate and peanut butter in a simple, six-ingredient recipe. Using boxed cake mix and pudding mix, it's an easy, no-fuss way to make a rich, fudgy treat everyone will love!
Dump Cake is an easy dessert made by simply "dumping" ingredients like boxed cake mix, butter, and sometimes fruit or pudding into a pan and baking-no fancy tools or steps required! I gave my favorite death by chocolate dump cake a fun twist by adding peanut butter, and let me tell you, this chocolate peanut butter dump cake is next-level delicious.
Why You'll Love This Chocolate Peanut Butter Dump Cake Recipe
- Only six simple ingredients and one pan-hello, easy cleanup!
- This Reese's dump cake is full of melty chocolate and gooey peanut butter cups.
- No mixer or frosting needed-just dump, bake, and enjoy.
- It's a chocolate peanut butter dessert dream for birthdays, potlucks, or weeknight cravings.
- Perfectly gooey inside with a soft, rich texture and chocolatey goodness in every bite!
Ingredient Notes
Below is a brief overview of each ingredient needed to make this Chocolate Peanut Butter Dump Cake. Scroll to the bottom for printable recipe card.
- Boxed Chocolate Cake Mix – We love Devil's Food for a deep, rich chocolate base.
- Instant Chocolate Pudding Mix – For that signature moist and fudgy dump cake texture.
- Milk – Keeps things creamy and binds it all together.
- Cocoa Powder – Adds an extra boost of chocolate flavor.
- Chocolate Chips – Because more chocolate is always a good idea.
- Mini Reese's Peanut Butter Cups – The star of this chocolate peanut butter dump cake show!
How To Make This Easy Dump Cake Recipe
Step 1. Preheat your oven to 350°F and grease a 9×13 baking pan with nonstick spray to prevent sticking. In a large mixing bowl, add the chocolate cake mix, instant chocolate pudding mix, and cocoa powder. Stir until evenly combined.
Step 2. Pour in the milk and stir until the batter comes together. It'll be thick and fudgy-that's exactly what we want!
Step 3. Gently fold in the chocolate chips and chopped mini Reese's peanut butter cups. These little bites of joy will melt right into the cake.
Step 4. Spoon the thick batter into your prepared pan and spread it out evenly. Tap the pan gently on the counter to settle the batter.
Step 5. Bake for about 35 minutes. Let the cake cool in the pan for 10-15 minutes to set.
Step 6. Serve warm with ice cream, whipped cream, or just grab a fork and dig in!
Recipe Tips for Success
- Grease your 9×13 pan thoroughly to prevent sticking and allow for easy removal of the cake after baking.
- Fold in the chocolate chips and Mini Reese’s Cups gently to distribute them evenly without deflating the batter.
- Spread the batter uniformly in the baking pan to promote even cooking and a consistent texture throughout the cake.
- Tap the pan gently on the counter before baking to release any air bubbles, which helps in achieving a more even crumb.
- Want more peanut butter flavor? Add a swirl of peanut butter on top before baking.
- Allow the cake to cool in the pan for at least 15 minutes before attempting to cut or serve it to maintain its shape.
Flavor Variations and Substitutions
- Swap the cake mix– Try red velvet or yellow cake for a fun twist.
- Change the pudding– Use butterscotch, vanilla, or peanut butter pudding.
- Add espresso powder-A teaspoon will deepen the chocolate flavor beautifully.
- Mix-ins– Add peanut butter chips, chopped Snickers, or even banana slices for a wild twist!
- Finishing Touch– Top the finished cake with a scoop of vanilla ice cream or chocolate ice cream for an indulgent, creamy complement to the rich, dense cake or dollop of cool whip/ whipped cream/ drizzle chocolate syrup.
Storing & Freezing
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Lasts up to 1 week in an airtight storage container.
- Freezer: Wrap tightly in parchment paper and plastic wrap. Freeze up to 3 months. Thaw overnight and reheat if desired.
FAQ‘s
The cake is done when the edges are set, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Avoid over baking to maintain its gooey texture.
You can use two 8×8 pans or a similar-sized baking dish, but adjust the baking time slightly shorter as the cake may cook faster in smaller or shallower pans.
Dump cake doesn’t necessarily need to be refrigerated, especially if it will be consumed within a day. However, for longer storage and to maintain its freshness and prevent spoilage, it’s advisable to refrigerate it.
Dump cake is known for its moist and dense texture, often with a delightfully gooey middle. This texture comes from the cake mix combined with the pudding, creating a rich, soft consistency that's like a warm hug in every bite. While it might have a slightly crusty top, underneath is where the magic happens - soft, somewhat pudding-like, and irresistibly gooey.
More Dump Cake Recipes You’ll Love
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Easy Chocolate Peanut Butter Dump Cake (with Reese’s!)
Video
Equipment
Ingredients
- 1 box chocolate cake mix any variety - Devil's Food recommended
- 1 pkg instant chocolate pudding mix 3.4 oz size
- 2 cups milk
- 1 tablespoon unsweetened cocoa powder
- 1 cup chocolate chips
- 1 cup mini Reese’s cups chopped
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine chocolate cake mix, pudding mix, cocoa powder, and milk until smooth.
- Fold in chocolate chips and chopped peanut butter cups.
- Spread the thick batter evenly into the greased pan.
- Bake for 35 minutes, or until the edges are set and a toothpick comes out mostly clean.
- Let cool for 10-15 minutes. Serve warm as-is or with ice cream, whipped cream, or a drizzle of chocolate syrup!
Notes
- Room temp: Store in an airtight container up to 3 days.
- Fridge: Store covered for up to 1 week.
- Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in fridge.
- Swap the cake mix - Try red velvet or yellow cake for a fun twist.
- Change the pudding - Use butterscotch, vanilla, or peanut butter pudding.
- Add espresso powder - A teaspoon will deepen the chocolate flavor beautifully.
- Mix-ins - Add peanut butter chips, chopped Snickers, or even banana slices for a wild twist!
Nutrition
Debbie says
My family loved this cake! Will definitely use for every family gathering!
Kristin says
Yay!! Glad you enjoyed it!! Its a favorite in my house!!
vivian says
so do you make the batter for the as says on the box or just what your recipe calls for
Kristin says
Nope, just what the recipe calls for. You will use the mix, but not following the box directions or added ingredients listed on the box. Hope that helps! Enjoy!
Sandy says
Oh my word. . . this is sooooo good! I made it in 2 smaller round cake pans (1-9″ and 1- 8″) and they came out perfect. One is already gone! Absolutely love your site! Thank you for your wonderful recipes!
Kristin says
Yay! So glad you enjoyed the recipe and GREAT idea on making smaller cakes! I’m so glad you’re enjoying the recipes!
Lindsay says
My boyfriend absolutely loved this cake. And it was super easy to make and definitely hit the chocolate craving. We will definitely be making it again😀
Kristin says
Yea!! Love hearing that! Glad it was a hit!
Stacy says
My friend brought this to our super bowl party. To die for! Not a crumb left. I bought everything to make it this weekend (cheat day!!!).
Kristin says
Oh yum!!! So glad to hear you all loved it! Hope you enjoy it again this weekend! Its great with an added scoop of ice-cream! Enjoy!
David Maxson says
OK; I’m, no longer, a skeptic.
This recipe is AWSOME! Easy to make and a chocolate lover’s dream.
The only change I made was using the 1/2 & 1/2 peanut butter/chocolate toll house chips.
Served warm with French vanilla ice cream, chocolate sundae syrup and whipped cream…
I died and went to heaven!
Kristin says
Haha, LOVE hearing that! So glad you enjoyed it! I love the toppings you added! Everything is better with some ice cream and toppings, haha!
Mary says
Do you know if I use a gluten free cake mix does everything else stay the same?
Kristin says
Everything should stay the same and work great!! Enjoy!
Peggy says
Would it be okay to add chopped nuts? I know you stated the batter is thick, but I do love the crunch of nuts.
Kristin says
Oh absolutely! It is quite a thick batter, but simply spread it out using a wooden spoon and nuts are a great addition! Enjoy!
Ev Newland says
Where do u find Reece mini cups
Kristin says
I have found them at my grocery store in the candy aisle, if you cant find them, you can chop up full sized ones as well!! Enjoy!
Annie says
Why is it called a dump cake
Kristin says
Its called a dump cake basically because you only have to “dump” a few ingredients together to create the cake. It is much easier than making a cake from scratch! Hope you enjoy this!!
Peaches says
Has anyone tried to put them into cupcake form ? Just wondering of the cook time ?
Kristin says
I haven’t tried it, but that would be a great idea! I bet if you cut the time by about 10 minutes, that would be a good starting point!! Enjoy!
JoanRosenblatt says
I have been making this cake ever since I first saw the recipe. Love it!!
Kristin says
So glad you enjoy it!!
Xochitl says
Do you add eggs oil water like on the box or just these ingredients?
Kristin says
Nope, just the ingredients listed in the recipe. Disregard the package directions/ingredients 🙂
Andre Terrien says
I am always looking for new things to try in the slow cooker. Oh my, this reminds me of the warm, gooey chocolate pudding cake my mom used to make for my sisters and I when we were young.
Kristin says
Yum!!! Hope you enjoy this!! 🙂
Shannon Slover says
Love your recepies. But I have a niece who is a type 1 diabetic and I would love it if you would be able to post the nutritional facts, especially the carbohydrates.
Kristin says
Great suggestion! I will see if I can add a feature that can post that with my recipes 🙂
Anonymous says
Sounds absolutely wonderful!
Kristin says
It definitely is!! Incredibly moist, full of chocolate, peanut butter, and overall amazing!!! 🙂