If you're a fan of chocolate and peanut butter (and who isn't?), then this Peanut Butter Cup Dump Cake is about to become your new favorite dessert. It’s one of those magical recipes that takes minimal effort but delivers maximum flavor. I first whipped it up for a casual birthday party when I was short on time, and now it's requested at every family gathering, game night, and even bake sales!

This cake is rich, gooey, and packed with everyone's favorite candy: peanut butter cups. It feels indulgent and comforting—like a warm chocolate hug in every bite. You get a moist chocolate cake, pockets of melty peanut butter, and bursts of chopped candy in every mouthful. It’s perfect for potlucks, weeknight treats, or any time you want to impress without spending hours in the kitchen. Whether you serve it warm out of the oven or chilled with whipped cream, it’s bound to be a hit.

Why You’ll Love Peanut Butter Cup Dump Cake

Quick and Easy: Just mix and dump—no special skills required!
Crowd Favorite: A hit with kids and adults alike.
Decadent Flavors: Chocolate, peanut butter, and candy all in one dish.
Perfect for Parties: Serves a crowd and is easy to transport.
Customizable: Add your favorite toppings or mix-ins.
One-Bowl Wonder: Less cleanup, more enjoyment.
Make-Ahead Friendly: Tastes just as good (if not better) the next day.
Budget-Friendly: Made with pantry staples and one cake mix box.

Ingredients You’ll Need

1 box chocolate cake mix – Any chocolate variety works; devil’s food adds extra richness.
1 cup creamy peanut butter – Smooth and rich; avoid natural varieties with oil separation.
1 cup milk – Whole milk is ideal, but 2% or almond milk also work.
1 cup chocolate chips – Use semi-sweet, milk, or even dark chocolate.
1 cup peanut butter cups, chopped – Mini or regular-size Reese’s work great.
½ cup vegetable oil – Keeps the cake tender and moist.
3 large eggs – Bind the ingredients and enrich the texture.
1 teaspoon vanilla extract – Adds warm depth to the flavor.
1 cup powdered sugar (optional) – For dusting or making a quick glaze.

Step-by-Step Instructions

Preheat the Oven
- Set your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with butter or non-stick spray.
Mix the Batter
- In a large mixing bowl, add the cake mix, creamy peanut butter, milk, oil, eggs, and vanilla.
- Use a hand mixer or whisk to blend until smooth and evenly combined.
Add the Goodies
- Gently fold in chocolate chips and half of the chopped peanut butter cups using a spatula.
- This ensures pockets of chocolate and candy throughout the cake.
Bake the Cake
- Pour the thick batter into the prepared baking dish.
- Smooth the top, then sprinkle the remaining peanut butter cups evenly over the surface.
- Bake for 30–35 minutes, or until a toothpick inserted near the center comes out mostly clean with moist crumbs.
Cool and Finish
- Allow the cake to cool in the pan for at least 20–30 minutes to set.
- For a beautiful finish, dust with powdered sugar or drizzle with chocolate sauce.
- Serve warm, at room temperature, or chilled.

Serving and Storage Tips

This cake is best enjoyed warm, straight from the oven with a scoop of vanilla ice cream. The melty chocolate and peanut butter swirl together beautifully. You can also top it with whipped cream, a drizzle of caramel sauce, or crushed pretzels for added texture.

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To reheat, microwave individual slices for about 10–15 seconds until warm and gooey again.

To freeze, wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.

Helpful Notes

Make it Extra Gooey: Swirl an extra ¼ cup of peanut butter on top before baking for extra richness.
Nut-Free Option: Use sunflower seed butter and nut-free chocolate candies.
Add Texture: Top with chopped pretzels, toffee bits, or a sprinkle of sea salt.
Layering Option: Spread half the batter, sprinkle half the candy, add remaining batter, and top with more candy.
Cake Mix Variations: Try brownie mix or chocolate fudge cake mix for different textures.
For a Glaze: Mix powdered sugar with milk and a splash of vanilla to drizzle on top.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Bake it a day before and store it covered. Warm slices before serving for best results.
What kind of peanut butter is best?
Use creamy, shelf-stable peanut butter (like Jif or Skippy) for consistent texture.
Can I freeze this cake?
Definitely. Freeze in slices for easy treats later. Reheat in the microwave or oven.
How do I make it even more indulgent?
Serve with a scoop of ice cream, chocolate syrup, or add a peanut butter glaze.
Can I use a different candy?
Absolutely! Try Snickers, Reese’s Pieces, M&Ms, or even chopped Twix.
Can I make cupcakes instead of a cake?
Yes—divide batter into lined muffin tins and bake for 18–22 minutes.

Final Thoughts

Peanut Butter Cup Dump Cake is a dessert dream come true—decadent, gooey, and incredibly easy to make. It's the kind of recipe you'll come back to over and over again for birthdays, holidays, or just because. It’s family-friendly, budget-friendly, and completely crave-worthy.

Whether you're a seasoned baker or a novice in the kitchen, this recipe guarantees success and smiles all around. I hope you give it a try and share the joy with your loved ones. And if you do, be sure to snap a pic and tag me—I’d love to see your sweet creations!

Peanut Butter Cup Dump Cake

Emily

A rich, gooey, chocolate and peanut butter dessert loaded with candy and baked to perfection—this dump cake is a party favorite and weeknight winner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 14

Calories 350 kcal

Ingredients

1 box chocolate cake mix
1 cup creamy peanut butter
1 cup milk
1 cup chocolate chips
1 cup peanut butter cups chopped
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar optional, for topping

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large bowl, mix cake mix, peanut butter, milk, oil, eggs, and vanilla until smooth.
Fold in chocolate chips and half the chopped peanut butter cups.
Pour batter into pan and smooth the top. Sprinkle remaining candy on top.
Bake 30–35 minutes until set and a toothpick comes out with moist crumbs.
Cool for 20–30 minutes. Optionally dust with powdered sugar or drizzle with chocolate.
Serve warm or chilled.

Notes

Use creamy shelf-stable peanut butter (not natural).
Add texture with pretzels or sea salt.
Great with ice cream or whipped cream.
Freezer-friendly; store slices for up to 2 months.
Can be made as cupcakes (bake 18–22 minutes).