Natural peanut butter for the swirls?

I would not recommend it․ Natural peanut butter tends to separate and get grainy when heated․

Should I unwrap the cups?

Yes‚ take out the paper from the candy cups before pressing them into the hot cake․ You want the candy to make direct contact with the cake․

Why is my top not cracked?

The liquid ingredient in the recipe should be poured over the dry cake mix‚ not puddling in any spots․ Do not stir after pouring the liquid over the dry mix․ The layers add visual appeal to the cake․ Stirring the cake batter will produce a product that looks and tastes different than the recipe directs․ Bake the cake in the 9×13-inch pan called for in the recipe․ Bake until the edges bubble and the cake surface cracks․ Remove the cake from the oven before the center is fully baked․

It can be prepared ahead and stored in the refrigerator for up to 4 days․ I like to serve it hot․ Let leftovers cool completely to room temperature before serving․ Cover the baking dish with plastic wrap or portion leftovers into airtight containers․ Individually microwave servings for 15 to 20 seconds to heat the peanut butter filling․

What peanut butter cups should I buy?

Purchase twenty-four standard-sized milk chocolate peanut butter cups․ Pierce sixteen of the peanut butter cups into your cake․ Crush the other eight peanut butter cups and sprinkle them over the top of the cake․ The high domes of the peanut butter cups prevent them from melting completely in the middle․

Fudgy Peanut Butter Cup Dump Cake with Dark Chocolate Swirls

By Emma CollinsOct 15, 2026

Prep

10 min

Cook

40 min

Total

50 min

Servings

Level

Easy

Jump to recipe

Milk chocolate peanut butter cups with clear ridges are my favorite choice for baking in a dump cake because‌ they hold their shape․ This dump cake recipe features a dark chocolate crust and cracked surface with‌ peanut butter swirls over individual servings․

Fudgy Peanut Butter Cup Dump Cake with Dark Chocolate Swirls

I keep the dry pudding mix‌ and milk ingredients separate when pouring them into the pan․ I don't stir‌ them․ The pudding mix helps the‌ pudding thicken in the center․ Melted butter on‌ the surface can cause cracking around the edges as the pudding cooks․

I warm the peanut butter in a microwave for 20 seconds and the dark chocolate in 15-second intervals during‌ the last 5 minutes of baking time․ I drizzle peanut butter and chocolate over the warm cake with a butter knife to swirl designs on‌ the cake․ I break pieces of chocolate with rough edges and place them on top of the cake (I like‌ this step)․

Let rest for 10‌ minutes․ Serve in ceramic‌ dishes․ The‌ pudding should be soft enough to puncture with a spoon․ Good accompaniments are vanilla bean ice cream‌ and cold milk․ Serve a chocolate cherry dessert on a‌ dessert tray alongside․

Why you'll love this recipe

A full box of pudding mix provides the fudge texture in the chocolate layer and a cracked appearance on top․
Sixteen cups embedded in‌ the cake are partially visible on the surface of the cake․ Peanut butter forms pockets in the‌ cake․
Dark chocolate chips enhance the‌ chocolate taste of milk chocolate candy and peanut butter․
The final eight chopped cups of ingredients stay solid on top of the cake for texture․
Whole milk and melted unsalted butter produce a coating when combined with dry ingredients but not a batter․

Instructions

Preheat the oven to 350°F (175°C).

Lightly coat a 9×13-inch (23x33cm) baking dish with non-stick cooking spray.

Sprinkle the dry chocolate fudge cake mix evenly across the bottom of the dish.

Whisk the instant chocolate pudding mix, whole milk, and melted butter in a medium mixing bowl until smooth and slightly thickened.

Pour the wet mixture evenly over the dry cake mix, leaving no large patches of dry powder, and do not stir.

Bake on the center rack for 35 to 40 minutes, until the edges bubble and the top is slightly cracked and textured.

Remove the cake from the oven and set the baking dish on a wire cooling rack.

Press 16 unwrapped whole milk chocolate peanut butter cups into the hot cake.

Warm the creamy peanut butter in a small microwave-safe bowl for 20 seconds, until it flows smoothly.

Melt the dark chocolate chips in another microwave-safe bowl in 15-second intervals, until glossy.

Drizzle the melted dark chocolate and warm peanut butter over the hot cake.

Use the tip of a butter knife to swirl the toppings into the top layer.

Sprinkle the remaining roughly chopped peanut butter cups over the cake.

Let the dessert rest for 10 minutes before scooping it into warm ceramic bowls.

FAQ

Standard devil's food and other chocolate cake mixes‌ can be substituted for chocolate fudge cake mix in this recipe․ Chocolate fudge cake mix gives the deepest‌ chocolate flavor in this recipe․ Use other cake mixes in the same quantities called‌ for in the ingredient list․

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Desserts American Baking

Fudgy Peanut Butter Cup Dump Cake with Dark Chocolate Swirls

Name: Fudgy Peanut Butter Cup Dump Cake with Dark Chocolate Swirls
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 box chocolate fudge cake mix (15.25 oz / 432 g, dry); 1 box instant chocolate pudding mix (3.9 oz / 110 g, dry); 1 1/2 cups whole milk (360 ml); 1/2 cup unsalted butter (113 g, melted); 24 milk chocolate peanut butter cups (standard-sized, divided, 16 whole for embedding and 8 roughly chopped for garnish); 1/2 cup dark chocolate chips (85 g); 1/2 cup creamy peanut butter (125 g); non-stick cooking spray (for coating the baking dish)

By Emma CollinsOct 15, 2026

Prep

10 min

Cook

40 min

Total

50 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

A full box of pudding mix provides the fudge texture in the chocolate layer and a cracked appearance on top․
Sixteen cups embedded in‌ the cake are partially visible on the surface of the cake․ Peanut butter forms pockets in the‌ cake․
Dark chocolate chips enhance the‌ chocolate taste of milk chocolate candy and peanut butter․
The final eight chopped cups of ingredients stay solid on top of the cake for texture․
Whole milk and melted unsalted butter produce a coating when combined with dry ingredients but not a batter․

Ingredients

Servings12

•1 box chocolate fudge cake mix (15.25 oz / 432 g, dry)
•1 box instant chocolate pudding mix (3.9 oz / 110 g, dry)
•1 ½ cups whole milk (360 ml)
•½ cup unsalted butter (113 g, melted)
•24 milk chocolate peanut butter cups (standard-sized, divided, 16 whole for embedding and 8 roughly chopped for garnish)
•½ cup dark chocolate chips (85 g)
•½ cup creamy peanut butter (125 g)
•non-stick cooking spray (for coating the baking dish)

Instructions

1
Preheat the oven to 350°F (175°C).
2
Lightly coat a 9×13-inch (23x33cm) baking dish with non-stick cooking spray.
3
Sprinkle the dry chocolate fudge cake mix evenly across the bottom of the dish.
4
Whisk the instant chocolate pudding mix, whole milk, and melted butter in a medium mixing bowl until smooth and slightly thickened.
5
Pour the wet mixture evenly over the dry cake mix, leaving no large patches of dry powder, and do not stir.
6
Bake on the center rack for 35 to 40 minutes, until the edges bubble and the top is slightly cracked and textured.
7
Remove the cake from the oven and set the baking dish on a wire cooling rack.
8
Press 16 unwrapped whole milk chocolate peanut butter cups into the hot cake.
9
Warm the creamy peanut butter in a small microwave-safe bowl for 20 seconds, until it flows smoothly.
10
Melt the dark chocolate chips in another microwave-safe bowl in 15-second intervals, until glossy.
11
Drizzle the melted dark chocolate and warm peanut butter over the hot cake.
12
Use the tip of a butter knife to swirl the toppings into the top layer.
13
Sprinkle the remaining roughly chopped peanut butter cups over the cake.
14
Let the dessert rest for 10 minutes before scooping it into warm ceramic bowls.