This Death by Chocolate Peanut Butter Dump Cake is an easy 9×13-inch dessert made with devil’s-food cake mix, instant chocolate pudding, sour cream, eggs, oil, chocolate chips, peanut-butter chips, and chopped peanut-butter cups. Mix the thick batter, spread it into a greased pan, scatter the candy over the top, and bake at 350°F for 40–50 minutes.
The result is intensely chocolatey, fudgy, and packed with creamy peanut-butter flavor in every bite. Serve it slightly warm with vanilla ice cream for a soft spoonable dessert, or cool it completely for neater slices with a rich brownie-like center.
Jump to RecipeWhy You’ll Love This Recipe
Some desserts are designed for restraint, but this one is proudly generous. Every square combines dark chocolate cake, creamy pudding richness, melty chocolate chips, salty-sweet peanut-butter chips, and pockets of chopped peanut-butter cups.
The preparation is wonderfully straightforward because the cake mix supplies the dry chocolate base while instant pudding helps keep the crumb moist. Sour cream adds richness, eggs give the cake structure, and oil keeps the finished dessert tender even after it cools.
This is also an excellent make-ahead dessert. The cake can be served warm after a short cooling period, or chilled for firmer slices that are easy to arrange on a dessert platter.
If you enjoy the same chocolate-and-peanut-butter pairing in cookie form, you may also like these chewy peanut butter chocolate chip cookies.
Ingredients You’ll Need
Gather the ingredients before mixing because the batter comes together quickly. Use a standard box of devil’s-food or chocolate cake mix weighing about 15.25 ounces, along with one 3.4-ounce box of instant chocolate pudding mix.
- 1 box devil’s-food or chocolate cake mix, about 15.25 ounces/432 g
- 1 box instant chocolate pudding mix, 3.4 ounces/96 g
- 1 cup sour cream
- 4 large eggs
- 3/4 cup neutral vegetable oil
- 1 cup semi-sweet chocolate chips
- 1 cup peanut-butter chips
- 1 to 1 1/2 cups chopped peanut-butter cups
For the peanut-butter cups, a familiar candy such as Reese’s works beautifully. Chop the cups into bite-size pieces rather than fine crumbs so the topping remains pleasantly chunky after baking.
Choose a neutral oil such as vegetable or canola oil. The oil should add moisture without competing with the chocolate and peanut-butter flavors.
For another dessert with a creamy peanut-butter center and a chocolate finish, save this peanut butter fudge brownie recipe for your next baking day.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Greasing the pan helps the sticky chocolate edges release more easily after baking and makes serving less messy.
Step 2: In a large mixing bowl, combine the cake mix, instant chocolate pudding mix, sour cream, eggs, and oil. Stir just until the ingredients are evenly blended, since excessive mixing can make the batter harder to spread.
Step 3: Fold about half of the chocolate chips and half of the peanut-butter chips into the thick batter. Work gently so the chips stay distributed instead of collecting at the bottom of the bowl.
Step 4: Transfer the batter to the greased baking dish and spread it into an even layer. A spatula makes this easier because the mixture will be much thicker than ordinary cake batter.
Step 5: Scatter the remaining chocolate chips and peanut-butter chips across the top. Finish with the chopped peanut-butter cups, placing a few pieces near the edges as well as the center.
Step 6: Bake for approximately 40–50 minutes at 350°F. Begin checking near the 40-minute mark; the center should be mostly set, while a tester should show moist crumbs rather than wet batter.
Step 7: Let the cake cool for at least 20–30 minutes before serving. The center firms as it cools, so waiting prevents the slices from falling apart while preserving the soft fudgy texture.
How to Tell When the Cake Is Done
This dump cake should not look completely dry when it leaves the oven. The edges will appear set, the top will look baked, and the center may retain a slight softness that settles during cooling.
Insert a toothpick or cake tester into the center, avoiding a melted chocolate chip if possible. Moist crumbs are a good sign, while shiny wet batter means the cake needs more time.
Ovens and baking dishes can vary, so use the visual cues and tester together rather than relying on the clock alone. The baking window is approximately 40–50 minutes at 350°F.
Chef Tips for the Best Texture
- Do not overbake the cake. Removing it when the center is mostly set keeps the interior dense and fudgy.
- Stir only until the batter is evenly blended. The mixture is naturally thick, so there is no need to beat it until smooth.
- Spread the batter evenly before adding the topping so the cake bakes at a consistent rate.
- Use 1 cup of chopped peanut-butter cups for a balanced topping or up to 1 1/2 cups for a more candy-packed finish.
- Cool completely, or refrigerate for 30–60 minutes, when you want clean, bakery-style slices.
For a softer spoon dessert, serve the cake warm after its initial cooling time. A scoop of vanilla ice cream melts into the warm chocolate surface and adds a cool contrast to the peanut-butter candy.
If you love easy desserts that begin with a mix, take a look at this chocolate poke cake for another rich and family-friendly option.
Serving Suggestions
Cut the cooled cake into squares and place each piece on a small dessert plate. The glossy chips and chopped candy on top already make it attractive, so a simple dusting of powdered sugar is optional rather than necessary.
Vanilla ice cream is the classic partner, but whipped cream also works well when you want a lighter topping. A drizzle of warmed peanut butter or chocolate sauce can make the dessert even more decadent.
For a party, bake the cake in advance and chill it until firm. Bring it out shortly before serving, or offer it cold with ice cream so guests can choose between a fudgy chilled bite and a softer warm-style portion.
During the holiday season, pair this rich cake with peanut-butter treats such as these peanut butter Christmas sugar cookies for a dessert table with plenty of variety.
Storage and Reheating
Cover leftover cake tightly and store it in the refrigerator for the best texture and freshness. Chilling also makes the center firmer, which is helpful when you want to pack individual squares.
To serve leftovers warm, place a portion on a microwave-safe plate and heat it briefly until softened. Watch carefully because the chocolate chips and peanut-butter candy can become very hot.
If you prefer a clean slice, let a refrigerated portion sit briefly before cutting. The cake remains rich and fudgy when chilled, while gentle warming returns a softer, more pudding-like serving texture.
For a different dump-cake idea using a seasonal flavor, compare it with this slow cooker pumpkin dump cake.
Death by Chocolate Peanut Butter Dump Cake
Ingredients
Method
- Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a large bowl, combine the cake mix, instant chocolate pudding mix, sour cream, eggs, and neutral oil.
- Stir the mixture just until evenly blended, taking care not to overmix. The batter will be very thick, which is exactly what creates the cake’s dense, fudgy texture.
- Fold about half of the chocolate chips and half of the peanut-butter chips into the batter. Spread the mixture evenly in the prepared baking dish.
- Scatter the remaining chocolate chips and peanut-butter chips over the surface. Add the chopped peanut-butter cups, distributing them so every portion will have plenty of candy.
- Bake for approximately 40–50 minutes, until the center is mostly set and a tester comes out with moist crumbs rather than wet batter. Remove the cake while the center still looks slightly underdone so it stays fudgy as it cools.
- Cool the cake for at least 20–30 minutes before serving. For especially clean slices, cool it completely or refrigerate it for 30–60 minutes, then cut and serve.
Notes
Final Thoughts
This Death by Chocolate Peanut Butter Dump Cake earns its dramatic name with layers of chocolate richness and generous peanut-butter candy. It takes only 10–15 minutes to prepare, yet it tastes like a deeply indulgent dessert from a specialty bakery.
Keep an eye on the center during the 40–50 minute bake and pull the cake when it is mostly set with moist crumbs on the tester. That small bit of restraint is what preserves the fudgy middle.
Let it cool for at least 20–30 minutes, then serve it in thick squares with vanilla ice cream. Whether it is made for a casual family dinner, a birthday gathering, or a holiday dessert table, this easy chocolate cake is sure to disappear quickly.