Chocolate Peanut Butter Pudding Dump Cake

Course: Desserts

Cuisine: American

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

Calories: 172.2kcal

A quick and easy chocolate peanut butter dessert made with chocolate pudding, cake mix, peanut butter, Reese’s Minis, and chocolate chips. Despite its name, this “dump cake” comes together a little differently than a traditional dump cake, but it delivers the same easy, fudgy appeal.

Print Recipe

US Customary - Metric

Equipment

8 X 8 baking pan

Ingredients

1.4 Oz. pudding, chocolate Jello Zero Sugar 1 box
1 ½ cups milk
½ cup butter melted. ( I do tabs on the top instead, about 1 stick), Either method works.
½ cup Jif peanut butter No Added Sugar melted
1 box cake mix Betty Crocker Chocolate Fudge chocolate, Devil's food works great.
10 each Reese's minis cups Zero Sugar quartered
½ cup chocolate chips Hershey's Zero Sugar

Instructions

Preheat the oven to 350°F. Grease an 8x8-inch baking pan.
In a mixing bowl, whisk the chocolate pudding mix and milk until the mixture begins to thicken.
Stir in the dry chocolate cake mix. The batter will be thick.
Fold in the quartered Reese’s Miniatures and chocolate chips.
Spread the mixture evenly in the prepared baking pan.
Drizzle the melted peanut butter evenly over the top.
Pour the melted butter evenly over the peanut butter and cake mixture.
Bake for 35–40 minutes, or until the edges are set and the center is soft and fudgy.
Allow the cake to cool slightly before serving. Serve warm with vanilla ice cream or whipped topping, if desired.

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