There’s something incredibly indulgent and satisfying about a dump cake, and when you combine the irresistible flavors of chocolate and peanut butter, it becomes a dessert no one can resist. This Peanut Butter Cup Dump Cake is a dream come true for any chocolate-peanut butter lover. It’s gooey, rich, and incredibly easy to make with just a handful of pantry staples.
Whether you’re baking for a potluck, family dinner, special celebration, or just because you’re craving something sweet, this cake delivers maximum flavor with minimal effort. Best of all, no fancy mixers or complicated steps required—just dump, mix, bake, and enjoy! Even beginner bakers can whip this up with confidence and success.
Dump cakes have become a beloved dessert for their effortless nature and versatility, and this version takes it to a whole new level. Think fudgy chocolate layers, gooey peanut butter swirls, melty chocolate chips, and crunchy bits of peanut butter cups in every bite. It’s the kind of dessert that begs to be shared (but no one will judge you for keeping it all to yourself!).
Why You’ll Love Peanut Butter Cup Dump Cake
- Incredibly easy – Just dump the ingredients, mix, and bake—perfect for all skill levels.
- Decadent flavor – A heavenly mix of rich chocolate and creamy peanut butter in every bite.
- Great for crowds – Feeds a group with ease and is a guaranteed hit at any gathering.
- No mixer needed – Stir everything together in one bowl—less cleanup!
- Customizable – Add extra peanut butter cups, top with ganache, or add a layer of fudge.
- Make-ahead friendly – Tastes just as good the next day and freezes well.
Ingredients You’ll Need
- 1 box chocolate cake mix – Choose a moist chocolate or devil’s food cake mix.
- 1 cup creamy peanut butter – Smooth works best for easy swirling.
- 1 cup milk – Whole or 2% for a rich texture.
- 1 cup chocolate chips – Semi-sweet or milk chocolate for extra indulgence.
- 1 cup peanut butter cups, chopped – Reese's or any chocolate-covered peanut butter candy.
- ½ cup vegetable oil – Adds moisture and keeps the cake soft.
- 3 large eggs – Bring to room temperature for best mixing.
- 1 teaspoon vanilla extract – Enhances the flavor of the cake mix.
- 1 cup powdered sugar (optional) – For a light dusting on top after baking.
Optional Toppings:
- Chocolate ganache drizzle
- Whipped cream or ice cream
- Chopped peanuts or pretzels for crunch
- Peanut butter drizzle
Step-by-Step Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line with parchment paper for easy cleanup.
- Mix the batter:
- In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, milk, and vanilla extract.
- Stir with a spatula or whisk until well combined and smooth.
- Add the peanut butter:
- Drop spoonfuls of peanut butter into the batter. Swirl gently with a butter knife to create ribbons. Do not overmix—this keeps the peanut butter pockets distinct.
- Add the mix-ins:
- Gently fold in the chocolate chips and chopped peanut butter cups.
- Pour and bake:
- Spread the batter evenly in the prepared pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and serve:
- Let the cake cool for at least 15–20 minutes. This helps it set up and makes slicing easier.
- Dust with powdered sugar, drizzle with chocolate or peanut butter sauce, or top with whipped cream before serving.
Serving and Storage Tips
- Serve warm for ultimate gooeyness, or allow to cool for a firmer texture.
- Pair with vanilla or chocolate ice cream to take it over the top.
- Perfect for potlucks, holidays, or birthdays when you need a no-fail crowd-pleaser.
- Storage: Cover tightly and store at room temperature for up to 3 days.
- Refrigerate: Lasts up to 5 days in an airtight container.
- Freeze: Cut into squares, wrap individually, and freeze for up to 2 months. Thaw at room temperature before serving.
Helpful Notes
- Use a good-quality chocolate cake mix for the best flavor and texture.
- For a fudgier cake, slightly underbake and let it cool in the pan.
- Make it nutty: Add a handful of chopped peanuts to the batter or sprinkle on top.
- Craving crunch? Top with chopped pretzels or crushed cookies before baking.
- Need a gluten-free version? Substitute a gluten-free cake mix and ensure all ingredients are gluten-free.
Frequently Asked Questions
- Can I use crunchy peanut butter?
Yes! It will add texture and a bit more crunch, which can be a fun twist. - Do I have to use peanut butter cups?
Nope. You can swap with chopped candy bars, peanut butter chips, or chocolate chunks. - Can I make this ahead of time?
Absolutely. Bake it a day ahead, let it cool, and store tightly covered until serving. - Can I use a different cake mix flavor?
Yes! Devil’s food, fudge, or even yellow cake all work well. - How do I know it’s done baking?
A toothpick inserted in the center should come out with a few moist crumbs, but not wet batter. - Can I make this in a different pan size?
Yes, you can use two 8-inch square pans or a 10-inch round pan, but adjust the baking time accordingly.
Final Thoughts
Peanut Butter Cup Dump Cake is the ultimate lazy-day dessert that still delivers big on taste and presentation. It’s rich, warm, chocolatey, and bursting with peanut butter goodness—without the hassle of layering or frosting. Perfect for when you want something sweet, satisfying, and special without spending hours in the kitchen.
Whether you’re a seasoned baker or just getting started, this recipe is nearly foolproof and totally delicious. So gather your ingredients, preheat that oven, and treat yourself and your loved ones to a slice (or two) of pure dessert joy.
Tried it? Share your creations, toppings, or flavor twists in the comments or tag me on social media—I’d love to see how you make this recipe your own!
Peanut Butter Cup Dump Cake
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
- Optional toppings: chocolate ganache whipped cream, chopped peanuts or pretzels
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine cake mix, eggs, oil, milk, and vanilla. Stir until smooth.
- Drop spoonfuls of peanut butter into the batter and gently swirl with a knife.
- Fold in chocolate chips and chopped peanut butter cups.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool for 15–20 minutes before serving. Dust with powdered sugar or drizzle with toppings if desired.
Notes
- Use a high-quality chocolate cake mix for best results.
- For added texture, top with pretzels or chopped peanuts before baking.
- Store at room temperature for 3 days, refrigerated for 5, or freeze for 2 months.
- Great served with vanilla ice cream or whipped cream.
Leave a Reply