Introduction

Peanut Butter Cup Dump Cake is a rich and indulgent dessert that combines creamy peanut butter, chocolate cake mix, and gooey peanut butter cups for a delectably easy treat. This no-fuss recipe is perfect for home bakers who want maximum flavor with minimal effort.

A close-up view of a multi-layer dessert bar on a white plate with slight speckled texture, featuring a crumbly golden base layer mixed with bits of dark chocolate chunks. Above it is a thick, smooth caramel layer with a creamy texture. On top of the caramel is a thick dark chocolate layer dripping down the sides in rich, glossy streaks. The top is covered with varied pieces of chocolate chunks, caramel bits, and small light golden crunchy clusters. A silver fork rests on the plate near the dessert, and the backdrop is a soft-focus white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (15.25 oz) chocolate cake mix
1 can (14 oz) sweetened condensed milk
1 cup milk (any kind works!)
1/2 cup creamy peanut butter
1/2 cup butter, melted
1 teaspoon vanilla extract
1 (10-12 oz) bag of mini peanut butter cups, unwrapped (Reese’s are recommended)
Optional: Chocolate syrup for drizzling
Optional: Whipped cream or vanilla ice cream for serving

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
Step 2: In a large bowl, combine the sweetened condensed milk and milk. Add the creamy peanut butter and vanilla extract, then whisk or use a hand mixer until the mixture is smooth and creamy, with no lumps.
Step 3: Pour the peanut butter mixture evenly into the bottom of the prepared baking dish.
Step 4: Sprinkle the dry chocolate cake mix evenly over the peanut butter mixture. Do not add any other ingredients from the cake mix box.
Step 5: Drizzle the melted butter evenly over the cake mix layer, spreading gently if needed to coat all areas.
Step 6: Unwrap the mini peanut butter cups and sprinkle them evenly over the top, pressing them slightly into the cake mix.
Step 7: Bake in the preheated oven for 30-35 minutes, or until the top is golden and the cake is set but still slightly gooey. A toothpick inserted should come out with moist crumbs, not dry.
Step 8: Remove from the oven and let cool for 15-20 minutes before serving. This helps the cake set and prevents burns from hot peanut butter cups.
Step 9: Serve warm, optionally drizzled with chocolate syrup and topped with whipped cream or vanilla ice cream for an extra indulgence.

Tips & Variations

Try different cake mix flavors like yellow or peanut butter for a new twist.
Swap mini peanut butter cups with chopped Snickers bars, Reese’s Pieces, or chocolate chips for variety.
Add chopped peanuts or pecans on top before baking for extra crunch.
Use a gluten-free chocolate cake mix to make this recipe gluten-free.
For a slow cooker version, layer the ingredients and cook on low for 3-4 hours until set.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it. Reheat servings gently in the microwave to soften the cake and melt the peanut butter cups again.

How to Serve

A close-up of a square layered dessert with four distinct layers on a white plate with speckles. The bottom layer is a golden, crumbly crust mixed with dark chocolate chunks. Above it is a thick, creamy caramel-colored layer. The third layer is a rich, glossy dark chocolate ganache that drips down the sides in smooth, shiny folds. The top layer is a mix of chunky nuts and chocolate pieces scattered unevenly. There are some crumbs and chocolate pieces fallen on the plate near the dessert. A silver fork rests on the plate to the right side of the dessert. The background is a soft-focused white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter in this recipe?

Yes, you can use natural peanut butter, but make sure to stir it well before measuring, as oil separation can affect texture. It may make the cake slightly less creamy.

Do I have to unwrap the peanut butter cups?

Yes, it’s best to unwrap the mini peanut butter cups so they melt properly during baking and blend into the cake layers for the best flavor and texture.

Peanut Butter Cup Dump Cake Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

This Peanut Butter Cup Dump Cake is a deliciously simple dessert that layers rich chocolate cake mix with a creamy peanut butter base, topped with mini peanut butter cups that melt into gooey perfection. Easy to assemble and bake, it’s perfect for those who crave the classic combination of chocolate and peanut butter in a moist, indulgent cake without the fuss of traditional baking.

Author: Dana
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Peanut Butter Mixture

1 can (14 oz) sweetened condensed milk
1 cup milk (any kind)
1/2 cup creamy peanut butter
1 teaspoon vanilla extract

Cake

1 box (15.25 oz) chocolate cake mix
1/2 cup butter, melted
1 (10-12 oz) bag mini peanut butter cups, unwrapped

Optional Toppings

Chocolate syrup for drizzling
Whipped cream or vanilla ice cream for serving

Instructions

Prepare the Peanut Butter Mixture: In a large bowl, combine the sweetened condensed milk and milk. Add the creamy peanut butter and vanilla extract. Whisk or blend with a hand mixer until completely smooth with no lumps, creating a creamy peanut butter base.
Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish well using butter or cooking spray to prevent sticking.
Assemble the Cake: Pour the peanut butter mixture evenly into the bottom of the prepared baking dish. Sprinkle the dry chocolate cake mix evenly over the peanut butter layer, ensuring uniform coverage for balanced flavor in each bite.
Add Butter and Peanut Butter Cups: Drizzle the melted butter evenly over the cake mix layer, making sure to cover it well to create a moist, crispy topping. Sprinkle the unwrapped mini peanut butter cups over the top, pressing them lightly into the cake mix so they melt slightly during baking.
Bake: Place the baking dish into the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the cake is set with moist crumbs on a toothpick test. The cake should retain a gooey texture.
Cool Slightly: Remove the cake from the oven and allow it to cool for 15-20 minutes to let it set and prevent burns from hot peanut butter cups.
Serve: Optionally drizzle with chocolate syrup for extra richness. Serve warm with whipped cream or vanilla ice cream atop for added indulgence.

Notes

You can substitute chocolate cake mix with yellow or peanut butter flavored cake mix for variation.
Try different candies like chopped Snickers, Reese’s Pieces, or chocolate chips instead of peanut butter cups.
Add chopped peanuts or pecans before baking for a crunchy texture.
Use a gluten-free chocolate cake mix to make this recipe gluten-free.
For a slow cooker version, layer ingredients in a slow cooker and cook on low for 3-4 hours until set.
Store leftovers in an airtight container at room temperature up to 3 days or refrigerate for longer freshness.

Keywords: Peanut Butter Cup Dump Cake, chocolate peanut butter cake, easy dump cake recipe, no-fuss dessert, peanut butter dessert, chocolate cake with peanut butter, quick cake recipe