Introduction

This Peanut Butter Cup Dump Cake is a quick and irresistible chocolate-peanut butter treat that’s perfect for any occasion. With simple ingredients and easy steps, you’ll have a fudgy, melty dessert ready in under an hour.

A slice of two-layer cake sits on a white plate placed on a white marbled surface. The bottom layer is a dark, moist chocolate cake, and the top layer is a creamy peanut butter filling with a slightly grainy texture visible. The cake is covered with a thick, glossy chocolate ganache that drips down the sides in smooth flows. On top, several halved peanut butter cup candies with a crunchy peanut center are arranged, adding detail and texture to the slice. In the background, the whole cake is slightly blurred but visible on a white dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box chocolate cake mix (devil’s food preferred)
1 cup peanut butter (creamy or crunchy)
1/2 cup melted butter (real butter recommended)
1 1/2 cups milk (whole milk for richest results)
1 cup mini peanut butter cups
1/2 cup chocolate chips (semi-sweet or milk chocolate)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Let the peanut butter sit at room temperature for about 30 minutes. Then spread it evenly across the bottom of the prepared baking dish using a butter knife or offset spatula.
Step 3: In a large bowl, combine the chocolate cake mix, melted butter, and milk. Whisk until mostly smooth with no dry spots; a few small lumps are okay. Adjust thickness by adding a little more milk if too thick, or a tablespoon of flour if too thin.
Step 4: Pour the batter gently over the peanut butter layer, spreading it evenly.
Step 5: Sprinkle the mini peanut butter cups and chocolate chips evenly on top. They will melt into the cake as it bakes.
Step 6: Bake for 35-40 minutes. The cake is done when the edges pull away slightly and a toothpick inserted near the center comes out with moist crumbs but no wet batter.
Step 7: Let the cake cool for at least 15 minutes before slicing to allow the layers to set for clean serving.

Tips & Variations

Let all ingredients come to room temperature for smoother blending and easier spreading, especially the peanut butter.
Check your oven early (around 30 minutes) as baking times can vary; avoid overbaking to keep it fudgy.
Use mini peanut butter cups rather than regular size for even melting and pockets of gooey goodness.
Try swapping peanut butter with almond butter for a nutty twist.
Use dark chocolate chips to cut sweetness or white chocolate for extra decadence.
For dairy alternatives, oat or almond milk work fine though the cake will be slightly less rich.

Storage

Store leftovers in an airtight container at room temperature for up to 3 days. The flavors actually improve the next day! To reheat, microwave a slice for about 15 seconds to bring back that melty chocolate chip goodness.

How to Serve

The image shows a thick slice of cake on a white plate against a white marbled background. The cake has two main layers: the bottom is dark, moist chocolate cake, and the top is a golden peanut butter layer with a crumbly texture. Rich, glossy chocolate sauce drips over the top and down the sides in thick streams. On the very top, several halved peanut butter cups with visible creamy centers are arranged. In the background, the whole cake mirrors this design with the same chocolate sauce dripping down its sides. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes! While chocolate is the classic choice, you can try yellow, vanilla, or even funfetti cake mix for a different flavor profile. Just keep in mind that the peanut butter flavor pairs best with chocolate.

How do I know when the cake is done baking?

The edges should start to pull away from the pan slightly, and a toothpick inserted near the center should come out with moist crumbs but no wet batter. The top will look set but slightly soft, firming up as it cools.

Peanut Butter Cup Dump Cake Delight Recipe

Print Recipe

★★★★★

4.8 from 50 reviews

This Peanut Butter Cup Dump Cake Delight is an irresistibly easy and decadent dessert combining rich chocolate cake, creamy peanut butter, and melty peanut butter cups. The recipe layers smooth peanut butter at the bottom, pours chocolate cake batter over it, then sprinkles mini peanut butter cups and chocolate chips for a fudgy, gooey treat that bakes into pure comfort food perfection.

Author: Bella
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake & Batter

1 box chocolate cake mix (Devil’s Food recommended, any chocolate works)
1/2 cup melted real butter
1 1/2 cups whole milk (or any milk of choice)

Peanut Butter Layer

1 cup creamy or crunchy peanut butter (creamy preferred for smooth layers)

Toppings

1 cup mini peanut butter cups
1/2 cup semi-sweet chocolate chips (milk chocolate can be substituted)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Spread Peanut Butter Layer: Allow the peanut butter to sit at room temperature for 30 minutes to soften. Spread the peanut butter evenly across the bottom of the greased baking dish using a butter knife or offset spatula. Don’t worry about perfection; full coverage is key for the fudgy ribbon effect.
Mix Cake Batter: In a large bowl, combine the chocolate cake mix, melted butter, and milk. Whisk until smooth with no dry pockets, allowing for a few tiny lumps. The batter should be thick but pourable. Adjust consistency with a splash of milk if too thick or a tablespoon of flour if too thin.
Assemble Cake: Pour the chocolate batter evenly over the peanut butter layer in the baking dish, letting it spread naturally.
Add Toppings: Evenly sprinkle mini peanut butter cups and chocolate chips on top. These will partly sink during baking, creating melty pockets of goodness.
Bake: Bake in the preheated oven for 35-40 minutes. The cake is done when edges slightly pull away and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
Cool and Serve: Allow the cake to cool for at least 15 minutes before slicing to let the layers set. Serve as is or with a scoop of vanilla ice cream for an extra indulgent treat.

Notes

For best spreading, let peanut butter sit at room temperature for 30 minutes before using.
Mini peanut butter cups melt more evenly than regular-sized ones and create better texture.
You can substitute almond butter for peanut butter for a different nutty flavor.
Dark chocolate chips reduce sweetness while white chocolate chips add decadence.
Milk alternatives like oat or almond milk can be used but may affect richness.
Leftovers store well at room temperature in an airtight container for up to 3 days.
Reheat slices in the microwave for 15 seconds to refresh melty chocolate texture.
Bake test with a toothpick starting at 30 minutes to avoid overbaking and drying out the cake.

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