Name: Peanut Butter Cup Nirvana Dump Cake
Prep time: 10 min
Cook time: PT-488458H30M56S
Total time: 50 min
Cuisine: American
Ingredients: 1 box chocolate cake mix; 1 (3.9 oz) box instant chocolate pudding mix; 1/2 cup creamy peanut butter; 1 cup mini peanut butter cups, chopped; 2 cups milk (or water)

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A rich and gooey dream come true, this Peanut Butter Cup Nirvana Dump Cake is a chocolate and peanut butter lover’s fantasy. With layers of moist chocolate cake, velvety pudding, creamy peanut butter, and bursts of chopped mini peanut butter cups, it’s the kind of dessert that satisfies every sweet craving in one warm, melty bite.

Peanut Butter Cup Nirvana Dump Cake

Why You’ll Love This Recipe

I love how easy this recipe is—it’s literally a “dump and bake” kind of dessert. No mixers, no complicated steps, just pure decadence in a baking dish. The combination of warm chocolate cake and creamy peanut butter, along with the surprise crunch of peanut butter cups, makes every bite indulgent and irresistible. It’s my go-to when I need a quick dessert that feels like a treat straight from a fancy bakery.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box chocolate cake mix
1 (3.9 oz) box instant chocolate pudding mix
1/2 cup creamy peanut butter
1 cup mini peanut butter cups, chopped

Directions

Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Pour the dry chocolate cake mix evenly into the baking dish.
Sprinkle the instant chocolate pudding mix over the cake mix.
Dollop the creamy peanut butter across the top. I like to swirl it slightly using a butter knife for even flavor.
Scatter the chopped mini peanut butter cups all over the surface.
Pour 2 cups of milk (or water, if preferred) over everything to moisten the cake and pudding mixture. Don’t stir.
Bake for 35–40 minutes, or until the top looks set and slightly crisp.
Let it cool for at least 10 minutes before scooping into bowls and serving warm.

Servings and timing

This recipe makes about 12 servings. It takes around 10 minutes to prep and 35–40 minutes to bake. In total, I’m enjoying this gooey delight in under an hour.

Variations

Swap chocolate cake mix for devil’s food cake mix for an even richer flavor.
Use crunchy peanut butter if I want extra texture in every bite.
Add a drizzle of caramel sauce before baking for a salted caramel twist.
I sometimes top it with vanilla ice cream or whipped cream for added indulgence.
Toss in a handful of chocolate chips for even more gooey chocolate goodness.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I pop a serving in the microwave for 30–45 seconds. It comes out warm, melty, and just as indulgent as when it was fresh. I don’t recommend freezing this one—it’s best enjoyed within a few days.

FAQs

Can I use a different type of cake mix?

Yes, I can switch it up with devil’s food, fudge, or even yellow cake mix, but chocolate really brings out the best in this combo.

Do I have to use instant pudding?

Yes, instant pudding is key here. It creates the gooey texture without needing to be cooked separately.

Can I use natural peanut butter?

I prefer using creamy, shelf-stable peanut butter because natural versions can separate and may affect the texture.

Do I need to prepare the cake mix or pudding first?

Nope! That’s the beauty of a dump cake—I just layer everything dry right into the pan and it bakes perfectly.

Can I make this ahead of time?

Absolutely. I often bake it a day ahead and just reheat before serving. It holds up well and tastes just as amazing.

Conclusion

This Peanut Butter Cup Nirvana Dump Cake is the ultimate lazy-day dessert with maximum flavor and minimum effort. I can throw it together with pantry staples, bake it in under an hour, and watch it disappear at every gathering. It’s gooey, rich, and totally addictive—a must-bake for any peanut butter and chocolate fan.