There’s nothing more comforting than a cake that’s rich, chocolatey, and filled with peanut butter goodness.
This peanut butter cup dump cake is indulgent, easy to make, and layered with irresistible flavor.
With minimal effort, you get a dessert that tastes like it came straight from a bakery.
Why You’ll Love This Recipe
This cake combines the classic pairing of chocolate and peanut butter in every bite.
It requires simple pantry staples and minimal prep time.
The texture is gooey, fudgy, and packed with peanut butter cups.
It’s a crowd-pleaser for parties, potlucks, or just a cozy night in.
What You’ll Need (Ingredient Highlights)
Chocolate cake mix forms the base for a rich and fudgy cake.
Creamy or crunchy peanut butter gives a thick, nutty layer.
Mini peanut butter cups melt into gooey bites of candy throughout the cake.
Chocolate chips add an extra layer of melty sweetness.
Milk and melted butter keep the batter moist and smooth.
Pro Tips Before You Start
Use creamy peanut butter for a smoother base, or crunchy for extra texture.
Don’t overmix the batter—just stir until the dry mix disappears.
Let the cake cool slightly before slicing so the layers set properly.
Top with whipped cream or ice cream while still warm for an indulgent treat.
How to Make Peanut Butter Cup Dump Cake
Step 1 – Preheat and prepare
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2 – Spread the peanut butter
Spread peanut butter evenly over the bottom of the dish.
Step 3 – Mix the batter
In a bowl, combine chocolate cake mix, melted butter, and milk. Stir until smooth.
Step 4 – Assemble the layers
Pour the batter over the peanut butter layer.
Sprinkle mini peanut butter cups and chocolate chips on top.
Step 5 – Bake the cake
Bake for 35–40 minutes, until a toothpick inserted comes out with moist crumbs.
Step 6 – Cool and serve
Cool for at least 15 minutes before slicing and serving.
What to Serve Them With
Serve warm with a scoop of vanilla ice cream.
Pair with whipped cream and a drizzle of chocolate sauce.
Enjoy with a glass of cold milk for a nostalgic treat.
Variations / Substitutions
Swap peanut butter cups for chopped peanut butter candy bars.
Use white chocolate chips for a sweeter twist.
Add crushed pretzels on top for a salty-sweet crunch.
Storage & Leftovers
Store leftovers in an airtight container at room temperature for 2 days.
Refrigerate for up to 5 days for longer freshness.
Reheat in the microwave for 15–20 seconds to bring back the gooey texture.
FAQs
Can I use homemade cake mix instead of boxed?
Yes, just replace with your favorite chocolate cake recipe base.
Can I use almond butter instead of peanut butter?
You can, though the flavor will be slightly different.
Do I have to use mini peanut butter cups?
Regular ones chopped into smaller pieces work just as well.
Can I bake this in a smaller pan?
Yes, but adjust baking time since the cake will be thicker.
How do I know when the cake is done?
A toothpick should come out with moist crumbs but not wet batter.
Can I add more toppings before baking?
Yes, try crushed Oreos, chopped nuts, or extra chocolate chips.
Can this be made ahead of time?
Yes, bake it a day before and reheat before serving.
Do I need to refrigerate leftovers?
Only if keeping longer than 2 days; otherwise room temp is fine.
Can I freeze this dump cake?
Yes, freeze slices for up to 2 months and thaw before reheating.
What’s the best way to serve it for guests?
Warm with a scoop of ice cream and a drizzle of chocolate or caramel sauce.
Final Thoughts
This peanut butter cup dump cake is a dessert that delivers maximum flavor with minimal effort.
It’s rich, gooey, and indulgent—perfect for any chocolate and peanut butter lover.
