Peanut Butter Cup Dump Cake Delight Recipe
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.
- 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.
Keywords: peanut butter cup cake, dump cake, easy chocolate peanut butter dessert, peanut butter dessert, dump cake recipe, quick chocolate cake, peanut butter cup dessert
