Introduction

Peanut Butter Cup Dump Cake is an easy, decadent dessert that combines rich chocolate cake mix with creamy peanut butter, gooey caramel, and chunks of peanut butter cups. It’s a perfect treat for any peanut butter and chocolate lover looking for a quick and satisfying bake.

Peanut Butter Cup Dump Cake Recipe - Recipe Image

Ingredients

1 box chocolate cake mix
1 cup smooth peanut butter
1 can (14 oz) sweetened condensed milk
1/2 cup caramel sauce
1 1/2 cups chopped mini peanut butter cups, divided
1/2 cup chocolate chips or melting chocolate, melted
1/4 cup crushed graham crackers or cookies (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly.
Step 2: Pour the dry chocolate cake mix evenly into the prepared dish without stirring.
Step 3: Drizzle the sweetened condensed milk and melted peanut butter evenly over the cake mix. Lightly swirl the mixture with a spoon to combine.
Step 4: Sprinkle half of the chopped peanut butter cups over the top, then drizzle with caramel sauce.
Step 5: Bake the cake uncovered for 30 to 35 minutes, until the edges are set and the center remains slightly gooey.
Step 6: Let the cake cool for 10 minutes. Then, top with the remaining peanut butter cups, drizzle with melted chocolate, and sprinkle crushed graham crackers or cookies if using.
Step 7: Serve warm, optionally with ice cream or whipped cream for an even richer experience.

Tips & Variations

For extra gooeyness, use creamy peanut butter and gently melt it for easier drizzling.
Swap caramel sauce for chocolate fudge sauce for a double chocolate version.
Add chopped nuts for a crunchy texture contrast if desired.
Use dark chocolate chips if you prefer a less sweet finish.

Storage

Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual portions in the microwave for about 20 seconds to enjoy warm and melty again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free to make this dessert suitable for gluten-sensitive diets.

Do I need to mix the cake batter before baking?

No, this is a dump cake recipe, so the dry cake mix is layered and baked without stirring to achieve a unique texture with gooey pockets and a cake-like top.

Peanut Butter Cup Dump Cake Recipe

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4.7 from 86 reviews

Peanut Butter Cup Dump Cake is an easy-to-make, decadent dessert combining rich chocolate cake mix, creamy peanut butter, sweetened condensed milk, and melty peanut butter cups. This no-mix, layered treat bakes into a gooey, chocolatey delight topped with caramel, chocolate drizzle, and optional crushed graham crackers or cookies for a satisfying crunch. Perfect for peanut butter and chocolate lovers looking for a quick yet indulgent dessert.

Author: Bella
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dessert Base

1 box chocolate cake mix
1 can (14 oz) sweetened condensed milk

Peanut Butter Layer

1 cup smooth peanut butter
1 1/2 cups chopped mini peanut butter cups, divided

Toppings

1/2 cup caramel sauce
1/2 cup chocolate chips or melting chocolate, melted
1/4 cup crushed graham crackers or cookies (optional)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
Add Cake Mix: Pour the dry chocolate cake mix evenly into the prepared baking dish. Do not stir the cake mix; leave it as a dry layer at the bottom.
Drizzle Wet Ingredients: Evenly drizzle the sweetened condensed milk and the melted peanut butter over the top of the dry cake mix. Use a spoon to lightly swirl these ingredients together, creating a marbled effect without mixing thoroughly.
Add Peanut Butter Cups and Caramel: Sprinkle half of the chopped mini peanut butter cups evenly over the top, then drizzle with the caramel sauce to add extra sweetness and gooey texture.
Bake: Place the baking dish uncovered in the preheated oven and bake for 30 to 35 minutes. Bake until the edges are set while the center remains slightly gooey to retain moistness and indulgence.
Cool and Add Toppings: Allow the cake to cool for 10 minutes. Then, evenly spread the remaining chopped peanut butter cups on top, drizzle with the melted chocolate, and sprinkle with the optional crushed graham crackers or cookies for crunch.
Serve: Serve warm for the best flavor and texture. Enhance the dessert by adding ice cream or whipped cream if desired for an extra creamy contrast.

Notes

Do not stir the cake mix with the other ingredients; layering the dry and wet ingredients creates the dump cake’s signature texture.
Allowing the cake to cool slightly before adding toppings prevents the chocolate and peanut butter cups from melting excessively.
For a gluten-free version, use a gluten-free chocolate cake mix and ensure all toppings are gluten-free.
This dessert pairs beautifully with vanilla ice cream or a dollop of whipped cream for added richness.
Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.

Keywords: dump cake, peanut butter cup, chocolate cake, easy dessert, caramel, peanut butter dessert, quick bake, layered cake