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Peanut Butter Cup Dump Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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