Chocolate Peanut Butter Cup Dump Cake Recipe

Introduction

This Peanut Butter Cup Dump Cake is the easiest, most indulgent dessert you’ll ever make. Combining rich chocolate and creamy peanut butter in one simple dish, it’s a guaranteed crowd-pleaser for any occasion.

Ingredients

• 1 box chocolate cake mix (devil’s food or any chocolate variety)
• 1 cup peanut butter (creamy or crunchy, room temperature)
• 1/2 cup melted butter (real butter recommended)
• 1 1/2 cups milk (whole milk preferred)
• 1 cup mini peanut butter cups
• 1/2 cup semi-sweet or milk chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
2. Step 2: Spread the room-temperature peanut butter evenly across the bottom of the prepared pan using a butter knife or offset spatula.
3. Step 3: In a large bowl, whisk together the chocolate cake mix, melted butter, and milk until smooth with no dry spots. A few lumps are okay. Adjust thickness with milk or flour if needed.
4. Step 4: Pour the chocolate batter over the peanut butter layer, spreading gently to cover.
5. Step 5: Sprinkle mini peanut butter cups and chocolate chips evenly on top; they will melt slightly into the batter as it bakes.
6. Step 6: Bake for 35-40 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out with moist crumbs.
7. Step 7: Let the cake cool for at least 15 minutes to allow the layers to set before slicing and serving.

Tips & Variations

• Let peanut butter come to room temperature before spreading for an easier and smoother layer.
• Use mini peanut butter cups instead of regular size for better melting and even distribution.
• If your oven runs hot, start checking for doneness at 30 minutes with a toothpick to avoid overbaking.
• Serve warm with a scoop of vanilla ice cream for an extra comforting treat.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving, adding a few seconds at a time to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter, but creamy spreads more smoothly to create an even layer and fudgier texture.

Do I need to refrigerate this cake?

Not immediately. It can be stored at room temperature for a couple of days, but refrigeration extends freshness and is recommended if keeping longer than 2 days.

Chocolate Peanut Butter Cup Dump Cake Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

This Peanut Butter Cup Dump Cake Delight is an effortlessly delicious dessert combining rich chocolate cake mix with creamy peanut butter and melty peanut butter cups, all baked into a fudgy, comforting treat. Perfect for those who love simple, no-fuss baking with mouthwatering results.

• Author: Elias
• Prep Time: 10 minutes (including peanut butter resting time)
• Cook Time: 35-40 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box chocolate cake mix (devil’s food or any chocolate cake mix)

Wet Ingredients

• 1/2 cup melted real butter
• 1 1/2 cups milk (whole milk recommended)
• 1 cup peanut butter (creamy or crunchy, room temperature)

Toppings

• 1 cup mini peanut butter cups
• 1/2 cup semi-sweet chocolate chips (milk chocolate works too)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. Spread Peanut Butter Layer: Let the peanut butter sit at room temperature for 30 minutes to soften. Then spread it evenly across the bottom of the greased baking dish using a butter knife or offset spatula. It doesn’t need to be perfect, just full coverage.
3. Mix Cake Batter: In a large bowl, combine the chocolate cake mix, melted butter, and milk. Whisk until smooth with no dry pockets, but it’s okay to have a few tiny lumps. The batter should be thick but pourable. Adjust consistency by adding a splash more milk if too thick or a tablespoon of flour if too thin.
4. Assemble Cake: Pour the chocolate batter over the peanut butter layer in the baking dish, allowing it to spread evenly.
5. Add Toppings: Sprinkle the mini peanut butter cups and chocolate chips evenly over the top. They will sink slightly during baking, creating pockets of melted goodness.
6. Bake: Place the baking dish in the oven and bake for 35-40 minutes. The cake is done when the edges pull away slightly and a toothpick inserted in the center comes out with moist crumbs, not wet batter.
7. Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes to let the layers set, ensuring clean slices. Serve warm, optionally with a scoop of vanilla ice cream for extra indulgence.

Notes

• Let peanut butter come to room temperature before spreading for easier application.
• Check the cake at 30 minutes as oven temperatures vary to prevent overbaking.
• Use mini peanut butter cups for even melting; regular-sized ones may not melt properly.
• Cooling is essential for neat slices and better texture.
• For a richer dessert, serve with vanilla ice cream.

Keywords: peanut butter cup dump cake, dump cake, chocolate peanut butter cake, easy dessert, no fuss baking, peanut butter dessert