Can I make Peanut Butter Cup Dump Cake ahead of time?

Yes, Peanut Butter Cup Dump Cake is perfect for making ahead. You can bake it a day in advance and store it in the refrigerator. Add the Cool Whip and toppings just before serving for the best texture and freshness.

How do I store leftover Peanut Butter Cup Dump Cake?

Store leftover Peanut Butter Cup Dump Cake in an airtight container in the refrigerator for up to three days. For best results, reheat individual portions slightly in the microwave to bring back the gooey texture.

Can I freeze Peanut Butter Cup Dump Cake?

You can freeze Peanut Butter Cup Dump Cake without the whipped topping. Wrap it tightly and store it for up to two months. Thaw overnight in the fridge and add fresh toppings before serving.

What can I use instead of Reese’s in Peanut Butter Cup Dump Cake?

If you don’t have Reese’s, you can substitute with other peanut butter chocolate candies, chocolate chunks, or even swirl in extra peanut butter. The Peanut Butter Cup Dump Cake will still have that rich, indulgent flavor.

Peanut Butter Cup Dump Cake Easy Recipe

Name: Peanut Butter Cup Dump Cake
Prep time: 15 min
Cook time: PT-495381H51M59S
Total time: PT-495381H51M59S
Cuisine: American
Ingredients: 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 (8 oz / 226g, unwrapped); 1/2 cup creamy peanut butter (120g); 8 oz cream cheese, softened (227g); 1 cup powdered sugar (105g); 1/4 cup heavy whipping cream (60 ml); 1/2 cup butter, melted (113g); 8 oz Cool Whip (225g); 1 bag Reese’s peanut butter cups miniatures (12 oz / 340g, chopped); 2 tbsp chocolate syrup (30 ml)

Description

Peanut Butter Cup Dump Cake is a rich and indulgent dessert made with layers of chocolate cake, creamy peanut butter filling, and chunks of Reese’s peanut butter cups, finished with whipped topping and chocolate drizzle.

Ingredients

Scale

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 (8 oz / 226g, unwrapped)
1/2 cup creamy peanut butter (120g)
8 oz cream cheese, softened (227g)
1 cup powdered sugar (105g)
1/4 cup heavy whipping cream (60 ml)
1/2 cup butter, melted (113g)
8 oz Cool Whip (225g)
1 bag Reese’s peanut butter cups miniatures (12 oz / 340g, chopped)
2 tbsp chocolate syrup (30 ml)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix 1 box chocolate cake mix, pudding mix, and milk until smooth. Fold in 8 oz peanut butter cups minis.
Spread the batter evenly into the prepared baking dish.
In another bowl, beat cream cheese, peanut butter, powdered sugar, and heavy cream until smooth and creamy.
Spread the peanut butter mixture evenly over the cake batter layer.
Sprinkle the second box of dry chocolate cake mix evenly on top.
Drizzle melted butter over the dry cake mix, covering as much surface as possible.
Bake for 35–40 minutes until edges are set and center is slightly gooey.
Allow the cake to cool completely.
Spread Cool Whip over the top, then sprinkle chopped peanut butter cups and drizzle with chocolate syrup.
Slice and serve.

Notes

Ensure cream cheese is softened for a smooth peanut butter layer.
Do not mix the top dry cake mix layer to maintain the dump cake texture.
Avoid overbaking to keep the center soft and gooey.
Store leftovers in the refrigerator for up to 3 days.
Reheat individual portions for 20–30 seconds for best texture.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 660 kcal
Sugar: 48g
Sodium: 420mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 72g
Fiber: 3g
Protein: 8g
Cholesterol: 85mg