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Chocolate Peanut Butter Dump Cake Recipe

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4 from 6 reviews

This decadent Chocolate Peanut Butter Dump Cake layers rich chocolate cake mix, creamy peanut butter, and a luscious cream cheese topping with mini Reese's peanut butter cups throughout. Easy to assemble with no complicated steps and baked to perfection, it finishes with a light Cool Whip topping and chocolate syrup drizzle for the ultimate peanut butter-chocolate dessert everyone will love.

Ingredients

Cake Base

  • 2 boxes chocolate cake mix (15.25 oz / 432g each)
  • 1 package instant chocolate pudding mix (3.9 oz / 110g)
  • 1 1/2 cups milk (375 mL)
  • 1 bag Reese's peanut butter cups minis, unwrapped (8 oz / 226g)
  • 1 stick butter, melted (113g)

Cream Cheese Layer

  • 8 ounces cream cheese, softened (227g)
  • 1/2 cup creamy peanut butter (approx. 128g)
  • 1 cup powdered sugar (105g)
  • 1/4 cup heavy whipping cream (57g)

Topping

  • 8 ounces Cool Whip (225g)
  • 1 bag Reese's peanut butter cups miniatures, chopped, unwrapped (12 oz / 340g)
  • Chocolate syrup for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 13" x 9" baking pan with non-stick cooking spray to prevent sticking and set it aside.
  2. Mix Cake Base: In a large bowl, combine one box of chocolate cake mix with the instant chocolate pudding mix and milk. Stir well until fully blended. Fold in one 8-ounce bag of mini Reese's peanut butter cups, mixing gently to distribute evenly. Pour this mixture into the prepared pan and spread it out to cover the bottom evenly.
  3. Make Cream Cheese Layer: In a separate bowl, use an electric mixer on medium speed to beat together the softened cream cheese, peanut butter, powdered sugar, and heavy whipping cream until the mixture is smooth and creamy. Spread this layer evenly over the cake batter in the pan.
  4. Add Remaining Cake Mix and Butter: Sprinkle the remaining box of dry chocolate cake mix evenly over the cream cheese layer. Then pour the melted butter evenly over the top to moisten the dry cake mix.
  5. Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the top is set and golden. Once done, remove from the oven and allow the cake to cool completely in the pan.
  6. Finish with Toppings: Once cooled, spread the Cool Whip evenly over the top of the cake. Sprinkle chopped mini Reese's peanut butter cups over the Cool Whip. Drizzle with chocolate syrup as a finishing touch. For best results, store covered in the refrigerator and serve within 2-3 days, ideally on the first day for optimal freshness.

Notes

  • Ensure the cream cheese is softened to room temperature for easier mixing and a smooth cream cheese layer.
  • Using mini Reese's peanut butter cups adds a perfect distribution of peanut butter flavor throughout the cake.
  • The cake is best served chilled and keeps well in the refrigerator for a few days.
  • You can substitute Cool Whip with freshly whipped cream if preferred.
  • To avoid dryness, make sure to evenly distribute the melted butter over the dry cake mix before baking.

Find it online: https://dishcooks.com/chocolate-peanut-butter-dump-cake-recipe/