If you are a fan of the legendary chocolate and peanut butter duo, this Peanut Butter Cup Dump Cake Recipe (Gooey Edition) is about to become your new favorite obsession. Forget the bowls, the whisks, and the mess. This “dump and bake” wonder delivers a molten, lava-like center packed with melted peanut butter cups and a rich chocolate crumb.
At inasrecipes.com, we specialize in desserts that look like they took hours but actually only took five minutes of effort. This cake is the ultimate hack for potlucks, late-night cravings, or anyone who believes there is no such thing as “too much” peanut butter.
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Table of Contents
Recipe: The Ultimate Gooey Peanut Butter Cup Dump Cake
- Prep time: 5 minutes
- Bake time: 40–45 minutes
- Servings: 10–12 people
Ingredients
- 1 box chocolate cake mix (approx. 430g)
- 1 package (100g) instant chocolate pudding mix
- 2 cups cold milk
- 1 bag (approx. 300g) mini Reese’s Peanut Butter Cups
- 1/2 cup peanut butter chips
- 1/2 cup unsalted butter, cut into thin slices
Instructions
- Prep the Base: Preheat your oven to 175°C (350°F). Lightly grease a 9×13-inch baking dish.
- The Candy Layer: Evenly scatter the mini peanut butter cups and peanut butter chips across the bottom of the dish.
- Dry Mix: Sprinkle the dry chocolate cake mix evenly over the candy layer. Do not stir.
- The Creamy Layer: In a bowl, whisk together the milk and instant pudding for about 2 minutes. Pour this mixture over the dry cake mix as evenly as possible.
- The Butter: Place the thin butter slices across the entire surface to ensure the dry mix is fully saturated during baking.
- The Bake: Bake for 40 to 45 minutes. The edges should be set, but the center should remain slightly “wobbly” or gooey.
- Serve: Let it rest for 10 minutes to set slightly before serving warm, preferably with vanilla ice cream.
Pro-Tips for Success
- To Prevent Dry Spots: Ensure the butter slices cover as much of the dry cake mix as possible. Any uncovered powder may remain dry after baking.
- The “Gooey” Factor: Using a prepared pudding layer instead of just plain liquid creates a fudge-like barrier that keeps the center molten.
- Customization: You can add dollops of chunky peanut butter over the candy layer for extra saltiness and texture.
Frequently Asked Questions (FAQ)
How do I make it extra gooey?
The secret to maximum “gooeyness” is the pudding layer. By pouring prepared instant pudding over the dry cake mix instead of just water or milk, you create a fudge-like barrier that prevents the cake from drying out. For an even more molten result, drizzle 1/2 cup of sweetened condensed milk or warmed peanut butter over the top halfway through baking.
Why is my dump cake dry?
A dry dump cake is almost always caused by uneven liquid distribution. If you see patches of dry flour on top after baking, it means the butter or pudding didn’t reach that spot. To fix this next time, ensure your butter slices cover as much surface area as possible, or use melted butter and pour it carefully in a zig-zag pattern over every inch of the dry mix.
Why is the center too gooey/liquid?
If your cake is “soupy” rather than “gooey,” it likely needs more time to set. Dump cakes continue to firm up as they cool. If it’s still liquid after 45 minutes, check your oven temperature. Also, remember that a dump cake is meant to be eaten with a spoon; it will never be firm enough to slice like a traditional sponge cake.
Can I use chunky peanut butter?
Yes! While the recipe calls for peanut butter cups and chips, you can absolutely dollop chunky peanut butter over the candy layer before adding the cake mix. This adds a fantastic saltiness and a crunch that cuts through the sweetness of the chocolate.
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Conclusion
The Peanut Butter Cup Dump Cake is the perfect reminder that you don’t need to be a pastry chef to create a masterpiece. Its gooey, decadent texture and effortless preparation make it a staple for any chocolate lover’s kitchen.
Visit inasrecipes.com for more “dump cake” variations and quick dessert hacks that will satisfy your sweet tooth in record time!
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Peanut Butter Cup Dump Cake Recipe: Gooey Chocolate Perfection
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Un dessert ultra gourmand au chocolat et beurre d’arachide, fondant au centre avec une texture riche et décadente.
Ingredients
- 1 boîte de préparation pour gâteau au chocolat (430g)
- 1 sachet de préparation pour pudding au chocolat instantané (100g)
- 2 tasses de lait froid
- 300g mini Reese’s Peanut Butter Cups
- 1/2 tasse de pépites de beurre d’arachide
- 1/2 tasse de beurre non salé en fines lamelles
Instructions
- Préchauffez le four à 175°C (350°F) et graissez un plat de cuisson 9×13 pouces.
- Répartissez les mini peanut butter cups et les pépites de beurre d’arachide au fond du plat.
- Saupoudrez uniformément le mélange à gâteau sec sur les bonbons sans mélanger.
- Fouettez le lait et le pudding instantané pendant 2 minutes.
- Versez le mélange de pudding sur le gâteau sec.
- Disposez les lamelles de beurre sur toute la surface.
- Enfournez pendant 40 à 45 minutes jusqu’à ce que les bords soient pris et le centre encore fondant.
- Laissez reposer 10 minutes avant de servir chaud.
Notes
Servez avec une boule de glace à la vanille pour un dessert encore plus gourmand. Le centre doit rester légèrement fondant après cuisson.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg