Decadent Peanut Butter Cup Dump Cake Recipe

I still remember the first time I made Peanut Butter Cup Dump Cake—it was one of those lazy Sunday afternoons when I wanted something sweet but didn’t feel like putting in much effort. And let me tell you, this cake delivered. It’s the kind of dessert that feels indulgent but comes together in minutes—just dump, mix, bake, and boom! You’ve got this rich, gooey chocolate-peanut butter masterpiece that’ll have everyone asking for seconds. Plus, with only 10 minutes of prep and 30 minutes in the oven, it’s perfect for those last-minute cravings or unexpected guests. Trust me, once you try it, you’ll keep coming back to this recipe.

What I love most is how forgiving it is—no fancy techniques, no fussy ingredients. Just chocolate cake mix, peanut butter, and a handful of chocolate chips (and those chopped peanut butter cups, because why not?). It’s the ultimate crowd-pleaser, whether you’re serving it at a potluck or sneaking a slice straight from the pan at midnight. So if you’re looking for a dessert that’s easy, decadent, and packed with flavor, this Peanut Butter Cup Dump Cake is your new best friend.

Why You’ll Love Peanut Butter Cup Dump Cake

• Minimal effort, maximum flavor: Seriously, it’s called a "dump" cake for a reason—just mix everything in one bowl and bake. No layers, no frosting, no stress.
• Rich and gooey: The combo of chocolate cake mix, melty peanut butter, and pockets of chocolate chips? Absolute perfection. It’s like a peanut butter cup in cake form.
• Crowd-pleaser magic: Kids, adults, even picky eaters—this cake disappears fast. Bring it to parties, and you’ll be the hero.
• Pantry-friendly: Uses basic ingredients you probably already have (cake mix, peanut butter, eggs), plus those peanut butter cups hiding in your snack drawer.
• Customizable: Swap in different chips (try butterscotch!), add a swirl of caramel, or top with ice cream for next-level indulgence.
• Leftovers (if there are any): Tastes even better the next day—if you can resist eating it all in one sitting.

Basically, if you love chocolate and peanut butter but hate complicated recipes, this cake is your dream come true.

Ingredients You’ll Need for Peanut Butter Cup Dump Cake

• 1 box chocolate cake mix – Any brand works, but I love the extra fudgy ones for this recipe.
• 1 cup creamy peanut butter – Not the natural kind—stick with the regular, shelf-stable stuff for the right texture.
• 1 cup milk – Whole milk makes it extra rich, but any kind will do.
• 1 cup chocolate chips – Semi-sweet is my go-to, but milk chocolate or dark works too if you’re feeling fancy.
• 1 cup peanut butter cups, chopped – Mini ones are easiest, but regular-sized cups chopped into chunks work just fine. Pro tip: freeze them for 10 minutes before chopping—less mess!
• ½ cup vegetable oil – Or melted butter if you want that extra buttery flavor.
• 3 large eggs – Let them sit out for 10 minutes if they’re cold—room temp mixes better.
• 1 teaspoon vanilla extract – The secret weapon for depth of flavor. Don’t skip it!

That’s it! No fancy ingredients, no weird substitutions—just simple, delicious stuff that comes together like magic. Now grab your bowl and let’s get mixing.

Step-by-Step Peanut Butter Cup Dump Cake Instructions

Preparing the Batter

1. Preheat your oven to 350°F (175°C) and grab a 9x13-inch baking dish. Lightly grease it with butter or non-stick spray—trust me, you don’t want to skip this step!
2. In a large bowl, whisk together the cake mix, peanut butter, milk, oil, eggs, and vanilla extract. Mix until just combined—don’t go crazy here! A few small lumps are fine, but you want the batter to be mostly smooth.
3. Gently fold in the chocolate chips and chopped peanut butter cups. I like to save a handful to sprinkle on top for extra gooey pockets, but that’s totally optional.

Baking and Cooling

4. Pour the batter into your prepared dish, spreading it evenly with a spatula. If you saved any toppings, now’s the time to scatter them over the top.
5. Bake on the middle rack for 25-30 minutes. You’ll know it’s done when the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
6. Let it cool for at least 15 minutes before slicing. I know, it’s hard to wait—but this helps it hold together. Serve warm with ice cream, or let it cool completely for cleaner slices.

See? Easy as dump, mix, bake. The hardest part is waiting for it to come out of the oven!

Peanut Butter Cup Dump Cake Variations

• Vanilla Twist: Swap the chocolate cake mix for vanilla or yellow cake mix—it lets the peanut butter flavor shine even more. Bonus: drizzle melted chocolate on top after baking!
• Crunchy Upgrade: Fold in ½ cup crushed pretzels or graham crackers for a salty-sweet bite. They add the best texture contrast.
• Nutty Delight: Replace half the peanut butter with almond or cashew butter, and use chopped Snickers instead of peanut butter cups. Trust me, it’s a game-changer.

Feel free to play around—this cake is basically a blank canvas for your favorite flavors. Just keep the ratios roughly the same, and you can’t go wrong!

Serving and Storing Peanut Butter Cup Dump Cake

Here’s the best part—serving this cake is as easy as making it! For the ultimate experience, serve it warm with a big scoop of vanilla ice cream on top. The melty peanut butter and chocolate paired with cold ice cream? Pure heaven. If you’re feeling extra, drizzle some caramel or hot fudge over it—I won’t judge.

Leftovers? (Yeah, right.) But if you somehow have some, store them in an airtight container at room temp for up to 3 days. It’s great cold straight from the fridge, or pop a slice in the microwave for 10 seconds to bring back that just-baked warmth. Want to freeze it? Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight or warm gently in the oven—it’s like having dessert on standby!

Helpful Notes for Peanut Butter Cup Dump Cake

• Peanut butter swap: If you’re out of creamy peanut butter, crunchy works too—just expect extra texture. For nut allergies, sunflower seed butter is a great substitute (though the flavor will be different).
• Lighter option: Use skim milk and sugar-free chocolate chips to cut calories, but keep in mind the texture might be slightly less rich.
• Dry cake rescue: Overbaked it? No worries—drizzle warm milk over individual slices before serving to add moisture back in.
• Egg-free hack: Replace each egg with ¼ cup unsweetened applesauce or mashed banana. The cake will be denser but still delicious.
• Go bigger: Doubling the recipe? Use two 9x13-inch pans or a large sheet pan, and add 5-10 minutes to the bake time.
• Batter too thick? If it feels like cookie dough, add a splash more milk (1-2 tbsp) until it’s pourable but still sturdy.

Remember, baking is part science, part magic—don’t stress over perfection. Even the “oops” versions of this cake taste amazing!

Frequently Asked Questions About Peanut Butter Cup Dump Cake

1. Can I use crunchy peanut butter instead of creamy?
   Absolutely! It adds a fun texture—just expect little peanut bits throughout the cake.
2. What if I don’t have peanut butter cups?
   No stress! Swap in extra chocolate chips, chopped Reese’s Pieces, or even caramel squares for a different twist.
3. Can I make this cake ahead of time?
   Yes! Bake it a day early—store covered at room temp. Warm slices slightly before serving for that fresh-from-the-oven feel.
4. How do I know when it’s done baking?
   The edges should pull away slightly from the pan, and a toothpick inserted near the center should come out with moist crumbs (not wet batter). It’ll keep cooking as it cools!

Got more questions? Drop them in the comments—I’m happy to help troubleshoot your baking adventures!

Final Thoughts on Peanut Butter Cup Dump Cake

Look, if there’s one dessert I’d bet on to make people smile, it’s this cake. It’s the kind of recipe that feels like a cozy hug—simple, nostalgic, and ridiculously tasty. Whether you’re a baking pro or someone who usually burns toast, you’ve got this. So go preheat that oven, grab your favorite mixing spoon, and get ready to fall in love with every peanut buttery, chocolatey bite. And hey, when you make it, tell me how it goes—I live for your kitchen victories!

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