There’s something magical about desserts that don’t require a ton of prep or fancy techniques—but still come out tasting like a million bucks. That’s exactly what you get with this Chocolate Peanut Butter Dump Cake. It’s gooey, rich, indulgent, and incredibly easy to throw together with minimal mess or effort.
I first made this dump cake on a whim one busy weeknight when I needed something sweet but didn’t have the energy to make anything elaborate. I had a few pantry staples—chocolate pudding mix, peanut butter, cake mix—and figured, “Why not just dump it all together and see what happens?” Well, what happened was pure dessert gold.
This recipe is now a go-to favorite in my house, especially when we have unexpected guests or need a crowd-pleasing dessert for a potluck. And the best part? You don’t need a mixer or even a bowl for some of the steps. You just layer everything in the pan and let the oven do the work. It’s as close to “set it and forget it” as dessert gets.
Why You’ll Love This Dump Cake
No mixer required
Minimal cleanup
Ready in under an hour
Kid-friendly and crowd-pleasing
Chocolate and peanut butter—need we say more?
This is also a great beginner recipe if you’re just learning to bake or want to teach your kids how to make something sweet. The layers do all the heavy lifting for you, and you’ll love how beautifully it bakes up with almost zero fuss.
Let’s get right into how to make it.
Ingredients You’ll Need
1 (3.9 oz) box instant chocolate pudding mix
2 cups cold milk
1 cup creamy peanut butter
1 (15.25 oz) box chocolate cake mix (dry, not prepared)
1 cup chocolate chips
½ cup melted butter
1 tsp vanilla extract
Cooking spray for greasing the pan
STEP 1: PREHEAT AND PREP
Start by preheating your oven to 350°F. While that’s heating up, go ahead and lightly grease a 9×13-inch baking dish with cooking spray. You want a little non-stick insurance here since the cake has that molten, gooey center.
STEP 2: MIX THE PUDDING
In a medium-sized mixing bowl, whisk together the chocolate pudding mix and cold milk. Do this for about 2 minutes until the pudding begins to thicken just slightly. It won’t be as thick as fully set pudding—just enough that it’s not completely liquid. Once thickened, stir in the vanilla extract to give it a little depth and warmth.
STEP 3: POUR INTO THE PAN
Take that pudding mixture and pour it straight into your greased baking dish. Use a spatula to spread it out evenly so that it forms the first layer of your dump cake.
STEP 4: ADD THE PEANUT BUTTER
Now for the fun part—grab your peanut butter and drop spoonfuls over the pudding layer. You don’t need to be super precise here. Just make sure the peanut butter is fairly evenly spaced across the surface. It’ll melt and swirl into the pudding and cake mix during baking, giving you those dreamy peanut butter pockets in every bite.
Easy Layers, Rich Flavor
Now that we’ve got our pudding and peanut butter layers in place, it’s time to finish building this deliciously messy (in the best way) dessert. If you’ve never made a dump cake before, this next part might feel a little strange. You’ll be sprinkling dry cake mix straight onto the dish—no mixing, no fuss. Trust the process. It works, and it’s magic.
The beauty of this Chocolate Peanut Butter Dump Cake is in its simplicity. You’re essentially layering pantry staples and letting the oven take care of the rest. The chocolate pudding base keeps things extra gooey, while the peanut butter adds richness and that unmistakable salty-sweet balance. And when the cake mix bakes up with butter drizzled over it? You get this amazing topping that’s somewhere between cake and brownie. Let’s keep going.
STEP 5: SPRINKLE THE CAKE MIX
Next, open your box of chocolate cake mix and sprinkle it evenly over the pudding and peanut butter layers. Try to distribute the mix across the entire surface so you don’t end up with big clumps or dry patches.
Important Tip:
Do not mix the cake mix into the layers below. Dump cakes get their signature texture from the distinct layers—it’s all about letting the ingredients meld naturally as they bake. Stirring will ruin the “dump and bake” magic.
STEP 6: ADD THE CHOCOLATE CHIPS
Now take your chocolate chips and sprinkle them right over the top of the dry cake mix. These will melt into the top layer while baking and add little bites of gooey chocolate throughout the dessert. You can use milk chocolate, semi-sweet, or even dark chocolate chips here depending on your preference.
Optional Variations:
Use peanut butter chips or white chocolate chips for a different flavor combo.
Add chopped peanuts on top for extra crunch.
Swap in dark chocolate chunks for a more intense chocolate flavor.
STEP 7: DRIZZLE ON THE BUTTER
This step is key to getting that golden, slightly crisp topping. Melt your butter and drizzle it slowly over the entire surface of the cake mix and chocolate chips. Try to cover as much of the dry mix as you can. It’s okay if there are some dry spots—they’ll still bake up fine—but the butter helps bind everything and gives it that rich, indulgent texture.
STEP 8: BAKE IT TO PERFECTION
Pop the dish into your preheated 350°F oven and bake uncovered for 35 to 40 minutes. You’ll know it’s ready when the edges are bubbling, the top is set, and the center looks just a little gooey. That gooeyness is what makes a dump cake so good—it’s meant to be a bit messy and molten.
Tip:
Oven temperatures can vary, so start checking around the 35-minute mark. If the top still looks too powdery in spots, let it go a few more minutes until those areas melt into the rest of the cake.
STEP 9: LET IT COOL (JUST A LITTLE)
This is the hardest part—waiting. Once your cake comes out of the oven, give it 10 to 15 minutes to rest. This helps everything settle and makes it easier to scoop. Plus, it’s way too hot to eat right away. And trust me, warm is the sweet spot for this dessert.
Serving Ideas:
Top with a scoop of vanilla ice cream for a classic touch.
Add a drizzle of hot fudge or melted peanut butter for an extra decadent treat.
Serve in bowls for easy portioning—this cake doesn’t slice like a traditional one, and that’s part of its charm.
FAQs & Final Thoughts
You’ve layered, baked, and hopefully enjoyed every gooey bite of this incredible Chocolate Peanut Butter Dump Cake. Whether you’re making it for the first time or it’s already earned a regular spot in your dessert rotation, there are always a few questions that come up. Below, I’ve gathered some of the most frequently asked questions I get about this recipe, along with tips to make it your own every time.
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Yes! If you like a bit of texture and added crunch, feel free to use crunchy peanut butter. It’ll give the cake a slight nuttiness that pairs perfectly with the chocolate.
Do I need to prepare the cake mix or use it dry?
Use the cake mix dry, straight from the box. Don’t add eggs, oil, or water like you normally would. Just sprinkle it on top as-is. That’s the “dump” part of dump cake!
What can I use instead of chocolate cake mix?
Devil’s food cake mix works great, and so does a dark chocolate or fudge cake mix if you want a richer chocolate flavor. If you’re in a pinch, even yellow cake mix works—it’ll taste more like a peanut butter cup.
Can I make this ahead of time?
You can, but this dump cake is definitely best served warm. If you do make it ahead, let it cool completely, then refrigerate. Reheat individual servings in the microwave for 20–30 seconds until warmed through.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The texture may change slightly as it cools, but a quick warm-up brings it right back to life.
Can I freeze dump cake?
Yes, you can freeze it. Let the cake cool completely, then portion it into freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
Can I double the recipe for a larger crowd?
This recipe already makes a 9×13 pan, which serves about 8 to 10 people. If you’re serving a larger group, you can make two pans or use a deeper 12×16 baking dish, but you may need to adjust the baking time slightly.
Final Thoughts: Why This Dump Cake is a Must-Try
There’s just something so comforting about a dessert that doesn’t require any special equipment or advanced baking skills—especially when it tastes this decadent. The layers melt into each other to create a gooey, chocolate-peanut butter masterpiece that’s both nostalgic and indulgent.
Whether you’re throwing it together last-minute for a potluck or baking it on a cozy night in, this Chocolate Peanut Butter Dump Cake is the kind of recipe you’ll find yourself turning to again and again. It’s forgiving, flexible, and always a hit with kids and adults alike.
One of my favorite parts about this recipe is how easy it is to make your own. Swap out the chips, switch up the cake mix, or play around with toppings. You really can’t mess it up—and that’s what makes it such a keeper.
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The Best Chocolate Peanut Butter Dump Cake Recipe
Description
This Chocolate Peanut Butter Dump Cake is a rich, gooey, no-fuss dessert that brings together the classic combination of chocolate and peanut butter in the easiest way possible. With layers of chocolate pudding, peanut butter, cake mix, and chocolate chips, everything is simply “dumped” into a baking dish and baked to perfection. It’s warm, decadent, and ridiculously simple—perfect for potlucks, family dinners, or last-minute dessert cravings.
Ingredients
1 (3.9 oz) box instant chocolate pudding mix
2 cups cold milk
1 cup creamy peanut butter
1 (15.25 oz) box chocolate cake mix
1 cup chocolate chips
½ cup melted butter
1 tsp vanilla extract
Cooking spray for greasing the pan
Instructions
1 Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
2 In a mixing bowl, whisk together the chocolate pudding mix and cold milk until it thickens slightly, about 2 minutes. Stir in the vanilla extract and set aside.
3 Pour the pudding mixture into the prepared baking dish. Drop spoonfuls of the peanut butter over the pudding layer, spacing them evenly.
4 Sprinkle the dry chocolate cake mix evenly over the top of the pudding and peanut butter layers. Do not stir.
5 Evenly scatter the chocolate chips over the dry cake mix layer.
6 Drizzle the melted butter over the entire top of the cake, making sure to cover as much of the dry mix as possible.
7 Bake uncovered for 35 to 40 minutes, or until the top is set and the edges are bubbling. The center may still be slightly gooey, which is perfect for a dump cake.
8 Let the cake rest for 10 to 15 minutes before serving to allow it to firm up slightly. Serve warm on its own or with a scoop of vanilla ice cream.
Notes
Do not mix the layers after assembling—this is key to the texture of a true dump cake. If you like extra crunch, sprinkle chopped peanuts on top before baking. You can also use crunchy peanut butter for added texture. For a deeper chocolate flavor, use dark chocolate chips or chunks. Leftovers can be stored in the refrigerator and reheated in the microwave for a quick treat.
