Peanut Butter Cup Dump Cake

Instructions:
Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: In a bowl, whisk together the instant pudding mix and milk until smooth and slightly thickened.

Step 3: Pour the pudding into the bottom of the prepared baking dish.

Step 4: Sprinkle the dry chocolate cake mix evenly over the pudding layer.

Step 5: Drizzle the melted peanut butter evenly over the top.

Step 6: Scatter the chopped peanut butter cups and chocolate chips over everything.

Step 7: Bake for 35–40 minutes or until the edges are set and the center is gooey but not raw.

Step 8: Let cool slightly before serving. Top with whipped cream or extra peanut butter cups if desired.

Storage Information:
Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 15–20 seconds.