Peanut Butter Cup Cake (Printable Version)
Warm, layered chocolate dessert with creamy peanut butter and chopped cups. Quick prep and melty every time.
# Everything You’ll Need:
→ Dry Ingredients
01 -
1 box (18.25 oz) chocolate cake mix
02 -
1 box (3.9 oz) instant chocolate pudding mix
→ Liquids
03 -
2 cups cold whole milk
→ Nut Butter
04 -
1 cup creamy peanut butter
→ Mix-ins
05 -
1 cup mini peanut butter cups, chopped
06 -
½ cup semi-sweet chocolate chips (optional)
# Steps to Cook:
01 -
Preheat oven to 350°F. Generously grease a 9x13 inch glass or ceramic baking dish with nonstick spray or softened butter to prevent sticking.
02 -
In a large bowl, whisk instant chocolate pudding mix and 2 cups cold milk vigorously for 2 minutes until thick and glossy.
03 -
Pour pudding evenly into the prepared baking dish, smoothing to the edges.
04 -
Sprinkle chocolate cake mix evenly over the pudding layer without mixing.
05 -
Warm peanut butter in a microwave-safe bowl for 20 to 30 seconds until pourable. Drizzle over the cake mix layer in ribbons.
06 -
Scatter chopped mini peanut butter cups evenly, pressing some into the corners. Sprinkle chocolate chips over the top if using.
07 -
Bake 35 to 40 minutes until the top is dry, lightly cracked, and the center springs gently when touched. Edges may bubble.
08 -
Let rest for 10 minutes before serving warm. Optionally top with whipped cream, vanilla ice cream, or extra chopped peanut butter cups.
# Extra Suggestions:
01 -
Spread pudding to every edge for smoother layers and even rising.
02 -
Freeze leftovers in airtight containers up to one month; reheat before serving.
03 -
Use dairy-free milk and vegan chocolate chips to make this dairy-free.
04 -
A pinch of flaky sea salt after baking enhances chocolate and peanut butter flavors.