Preparation

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a thin layer of butter.
• Spread the entire box of chocolate cake mix evenly in the bottom of your prepared baking dish.
• Sprinkle the milk chocolate chips evenly over the cake mix.
• Dollop the creamy peanut butter over the layer of chocolate chips. Use a spoon to evenly distribute small spoonfuls across the top—no need to spread it perfectly.
• In a medium bowl, whisk together the instant chocolate pudding mix and 2 cups whole milk until just combined (about 1 minute). Pour the pudding mixture evenly over everything in the baking dish.
• Drizzle the melted butter evenly across the top to help create that luscious, gooey topping.
• Bake for 40-45 minutes, or until the top looks set and slightly crisp around the edges but still soft and gooey in the center.
• Let the dump cake cool for at least 15-20 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream for extra indulgence!