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Chocolate Peanut Butter Pudding Cake


1 hour
Skill Level
1 cake

Chocolate and peanut butter make a great team. This bread pudding inspired cake is the extra-moist combination of the two that you need to try. Serve it warm with ice cream for an indulgent dessert that just makes sense.

Ingredients & Directions

Prep Time
7 minutes
Bake Time
35 minutes
8 minutes
Cool Time
10 minutes


  • 2 packages
    apple and cinnamon muffin mix (7 oz. each)
  • 2-1/4 cups
    water, divided
  • 1 cup
    chunky applesauce
  • 1 cup
    HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 cup
    REESE'S Peanut Butter Chips
  • 1-1/3 cups
    packed light brown sugar
  • 2 Tbsps
    lemon juice
  • 1 Tbsp
    butter or margarine
  • whipped topping (optional)

Step-By-Step Directions

Equipment Needed 
oven oven
baking pan 13x9x2-inch baking pan
measuring cup measuring cups
rubber scraper rubber scraper
saucepan saucepan
wire rack wire rack

 Heat oven to 350°F. With fork, stir together dry muffin mix and 1 cup water until well blended in 13x9x2-inch baking pan. Stir in applesauce, chocolate chips and peanut butter chips.


Stir together brown sugar, remaining 1-1/4 cups water, lemon juice and butter in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; pour carefully over chip mixture in pan. Do Not Stir.


Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool slightly; serve warm with whipped topping, if desired.

Additional questions?