Peanut Butter Cup Dump Cake Recipe

Introduction

Peanut Butter Cup Dump Cake is an easy and decadent dessert that combines layers of chocolate cake mix, a creamy peanut butter base, and melty peanut butter cups. With minimal effort, this crowd-pleaser delivers rich, comforting flavors perfect for any occasion.

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 recommended)
• Optional: Chocolate syrup for drizzling
• Optional: Whipped cream or vanilla ice cream for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly with butter or cooking spray.
2. Step 2: In a large bowl, combine the sweetened condensed milk and milk. Add the creamy peanut butter and vanilla extract, then whisk or beat with a hand mixer until smooth and creamy without lumps.
3. Step 3: Pour the peanut butter mixture evenly into the prepared baking dish as the base layer.
4. Step 4: Sprinkle the dry chocolate cake mix evenly over the peanut butter layer. Do not add the ingredients called for on the cake mix box.
5. Step 5: Drizzle the melted butter evenly over the dry cake mix to moisten it and help create a crispy top.
6. Step 6: Sprinkle the unwrapped mini peanut butter cups evenly on top, pressing them lightly into the cake mix so they melt slightly while baking.
7. Step 7: Bake in the preheated oven for 30-35 minutes until the top is golden and the cake is set but still slightly gooey. Test by inserting a toothpick — it should come out with moist crumbs.
8. Step 8: Let the cake cool for 15-20 minutes before serving to allow it to set slightly and avoid burning on hot peanut butter cups.
9. Step 9: Optional: Drizzle with chocolate syrup and serve warm, topped with whipped cream or vanilla ice cream for extra indulgence.

Tips & Variations

• Try different cake mixes like yellow or peanut butter flavor for variety.
• Substitute peanut butter cups with chopped Snickers, Reese’s Pieces, or chocolate chips if preferred.
• Add some crunch by sprinkling chopped peanuts or pecans on top before baking.
• Make it gluten-free by using a gluten-free chocolate cake mix.
• For a slow cooker version, layer the ingredients and cook on low for 3-4 hours until set.

Storage

Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. Reheat gently in the microwave to enjoy warm with melty peanut butter cups.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, any milk works well for this recipe, including whole, 2%, or plant-based options like almond milk.

Do I have to unwrap the peanut butter cups?

Yes, unwrap the peanut butter cups before adding them to the cake to ensure they melt properly and evenly throughout.

Peanut Butter Cup Dump Cake Recipe

Print Recipe

★★★★★

5 from 469 reviews

Easy and decadent Peanut Butter Cup Dump Cake featuring layers of creamy peanut butter, rich chocolate cake mix, melted butter, and melty mini peanut butter cups. This simple no-mix dessert is baked to golden perfection and customizable with various toppings and cake mix options, perfect for parties or cozy nights in.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 50 minutes
• Yield: 12–15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Peanut Butter Mixture

• 1 can (14 oz) sweetened condensed milk
• 1 cup milk (any kind: whole, 2%, almond, etc.)
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract

Cake and Topping

• 1 box (15.25 oz) chocolate cake mix (dry mix only, no added ingredients)
• 1/2 cup butter, melted
• 1 (10-12 oz) bag of mini peanut butter cups, unwrapped (Reese’s recommended)

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 entire can of sweetened condensed milk with 1 cup of your choice of milk. Add 1/2 cup creamy peanut butter and 1 teaspoon vanilla extract. Whisk or mix by hand until the mixture becomes completely smooth and creamy with no lumps.
2. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly using butter or cooking spray to prevent sticking and add flavor.
3. Layer the Mixture: Pour the peanut butter mixture evenly into the bottom of the prepared baking dish, forming the base layer of the cake.
4. Add Cake Mix: Sprinkle the dry chocolate cake mix evenly over the peanut butter layer, distributing uniformly for balanced flavor in every bite. Do not add any extra ingredients listed on the cake mix box.
5. Drizzle with Butter: Pour the melted 1/2 cup butter evenly over the dry cake mix to moisten the cake and create a slightly crispy top once baked. Use a spoon to help spread if needed.
6. Add Peanut Butter Cups: Unwrap all mini peanut butter cups and sprinkle them evenly over the top. Press them slightly into the cake mix to ensure they melt nicely during baking.
7. Bake the Cake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the cake is set. Test doneness by inserting a toothpick in the center; it should come out with moist crumbs, not completely clean.
8. Cool Slightly: Remove the cake from the oven and let it cool for 15-20 minutes to set up and prevent burns from molten peanut butter cups.
9. Serve and Enjoy: Serve the cake warm for best results. Optionally, drizzle with chocolate syrup or top with whipped cream or vanilla ice cream for extra richness.

Notes

• Experiment with cake mix flavors like yellow or peanut butter cake mix for different taste profiles.
• Substitute mini peanut butter cups with chopped Snickers, Reese’s Pieces, or chocolate chips if preferred.
• Add chopped peanuts or pecans before baking for an added crunch.
• Use a gluten-free chocolate cake mix to make the recipe gluten-free.
• For a slow cooker version, layer ingredients in the slow cooker and cook on low for 3-4 hours until set.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

Keywords: Peanut Butter Cup Dump Cake, easy dessert, dump cake recipe, chocolate peanut butter cake, quick dessert, no-mix cake, Reese’s dessert, party dessert, layered dump cake