This peanut butter cup dump cake is pure chocolate-peanut butter heaven. It’s rich, gooey, and tastes like a giant warm peanut butter cup straight from the oven. The smell alone makes me want to grab a spoon before it even cools.
I love how easy it is—just layer, bake, and dig in. No mixing, no fuss, just pure dessert magic. Every bite has melted chocolate, creamy peanut butter, and soft cake that melts in your mouth.
It’s my go-to when I want something sweet without all the effort. Perfect for movie nights, parties, or when you just need a little chocolate therapy. Trust me, it’s comfort in a baking dish.
Why You’ll Love This Recipe
- Super Simple: Just dump, layer, and bake. No mixer needed.
- Chocolate and Peanut Butter: Two classic flavors come together in every bite.
- Crowd-Pleaser: Perfect for potlucks, parties, or family dinners.
- Minimal Cleanup: One pan does all the work.
- Warm and Comforting: Best served fresh from the oven with ice cream on top.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Servings: This recipe serves 12 people. It makes one 9×13-inch pan of cake. Double the recipe if feeding a larger crowd.
Difficulty: Very easy. Perfect for beginners or anyone who wants a quick dessert without complicated steps.
Required Kitchen Tools
- 9×13-inch baking pan
- Measuring cups and spoons
- Mixing bowl
- Whisk or fork
- Oven
Ingredients
This cake uses simple pantry items and your favorite peanut butter cups. Here’s what you’ll need:
For the Cake:
- Chocolate Cake Mix: One box provides the base and chocolate flavor.
- Peanut Butter: Creamy peanut butter adds richness and binds everything together.
- Milk: Keeps the cake moist and tender.
- Vegetable Oil: Adds moisture to the cake layers.
- Eggs: Help the cake rise and hold its shape.
- Vanilla Extract: Enhances the overall flavor.
- Chocolate Chips: Extra chocolate throughout the cake.
- Peanut Butter Cups: The star ingredient, chopped into pieces for bursts of candy flavor.
- Powdered Sugar: Optional, for dusting on top before serving.
Variations for Peanut Butter Cup Dump Cake
- Add Caramel: Drizzle caramel sauce over the warm cake for extra sweetness.
- Use Dark Chocolate: Swap regular chocolate chips for dark chocolate chips for a richer taste.
- Try Different Candy: Use Reese’s Pieces, peanut butter chips, or chopped Snickers instead of peanut butter cups.
- Make It Nutty: Sprinkle chopped peanuts on top before baking for added crunch.
- Add Marshmallows: Toss in mini marshmallows for a gooey surprise.
How to Make Peanut Butter Cup Dump Cake Step-by-Step Instructions
1. Prepare Your Pan
Preheat your oven to 350 degrees. Grease your 9×13-inch baking pan with butter or cooking spray.
2. Mix the Wet Ingredients
In a mixing bowl, whisk together the peanut butter, milk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
3. Add the Cake Mix
Pour the dry chocolate cake mix into the bowl with the wet ingredients. Stir gently with a whisk or fork until just combined. Do not overmix.
4. Fold in the Mix-Ins
Add the chocolate chips and chopped peanut butter cups to the batter. Fold them in gently so they spread throughout the mixture.
5. Pour and Spread
Pour the batter into your prepared pan. Use a spatula to spread it evenly across the pan.
6. Bake
Place the pan in the preheated oven. Bake for 45 minutes or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
7. Cool Slightly
Remove the cake from the oven and let it cool for about 10 minutes. This cake is best served warm.
Serving and Decoration
How to Serve: Scoop the warm cake into bowls and top with vanilla ice cream or whipped cream. The combination of warm cake and cold ice cream creates the perfect dessert experience. You can also dust the top with powdered sugar for a pretty finish.
Decoration Ideas:
- Drizzle melted peanut butter over each serving
- Add extra chopped peanut butter cups on top
- Sprinkle crushed peanuts for texture
- Serve with chocolate sauce on the side
Storing Peanut Butter Cup Dump Cake
- Room Temperature: Cover the pan with foil and store at room temperature for up to 2 days.
- Refrigerator: Keep leftovers covered in the fridge for up to 5 days. Reheat individual portions in the microwave for 20-30 seconds.
- Freezer: Wrap portions tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and warm before serving.
Tips and Tricks for Success
- Do Not Overmix: Stir the batter just until combined to keep the cake tender.
- Chop Candy Evenly: Cut peanut butter cups into similar-sized pieces so they distribute evenly.
- Check for Doneness: The cake should be set but still slightly gooey in the center for the best texture.
- Serve Warm: This cake tastes best when it’s still warm from the oven.
- Use Room Temperature Eggs: They mix more easily into the batter.
Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 380 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 45mg |
| Sodium | 340mg |
| Total Carbohydrates | 50g |
| Dietary Fiber | 2g |
| Sugars | 35g |
| Protein | 7g |
Nutritional values are approximate and based on 12 servings.
PrintPeanut Butter Cup Dump Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup (130g) creamy peanut butter
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (170g) chocolate chips
- 1 and 1/2 cups (about 225g) chopped peanut butter cups (about 12 regular-sized cups)
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray.
- Mix Wet Ingredients: In a large mixing bowl, whisk together peanut butter, milk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Add Cake Mix: Add the chocolate cake mix to the wet ingredients. Stir gently with a whisk or fork until just combined. Do not overmix.
- Fold in Mix-Ins: Add chocolate chips and chopped peanut butter cups to the batter. Fold gently to distribute throughout.
- Pour and Spread: Pour the batter into the prepared pan. Spread evenly with a spatula.
- Bake: Bake for 45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool and Serve: Let the cake cool for 10 minutes. Serve warm, optionally dusted with powdered sugar. Top with ice cream or whipped cream if desired.
Peanut Butter Cup Dump Cake FAQs
Regular creamy peanut butter works best. Natural peanut butter can make the cake too oily.
Yes, bake the cake up to a day ahead. Store covered at room temperature and reheat portions before serving.
You can use any chocolate-peanut butter candy or just add extra peanut butter chips and chocolate chips.
Yes, try yellow cake mix or devil’s food cake mix for a different taste.
Because you dump all the ingredients together without complicated mixing or layering techniques.
