Place in a three hundred fifty degree oven and bake for around twenty five minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs
Cool and Serve:
Let the cake rest for at least ten minutes to set then serve warm for gooier texture or let cool to room temperature if you want neater slices
Honestly the mini Reese’s are my favorite part of this cake unlike chopped bars these get all soft and gooey in the oven. Once my nephew tried to pick out every peanut butter cup just for himself and now it is the running joke at family birthday dinners.
Storage Tips
Let the cake cool completely before covering it tightly with plastic wrap or foil so it can be stored at room temperature for up to two days. For longer storage keep it in the refrigerator for up to five days. If you like it warm microwave individual slices for about fifteen seconds and serve with ice cream.
Ingredient Substitutions
If you want to mix things up swap out the mini Reese’s for your favorite peanut butter chocolate candy or even peanut butter chips. For a deeper chocolate flavor use dark chocolate cake mix or add a handful of chocolate chips to the batter. If you only have regular pudding mix that is not instant just cook it according to package directions let it cool and then continue with the recipe.
Serving Suggestions
This cake really shines when you serve it slightly warm with a scoop of vanilla ice cream on top. Try it with a drizzle of hot fudge or a dollop of whipped cream for the ultimate treat. For parties slice it into squares and tuck a peanut butter cup half in each as decoration.
Cultural Context
Dump cakes have a long history as a classic American shortcut dessert. They were originally designed for busy home cooks who wanted something homey without fancy techniques. This peanut butter cup version is a modern twist that celebrates two of the best classic flavors.
ADVERTISEMENT
