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Peanut Butter Cup Dump Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/peanut-butter-cup-dump-cake-recipe/