Introduction

This Peanut Butter Cup Dump Cake is an easy and delicious dessert that combines rich chocolate with creamy peanut butter in perfect harmony. With simple layering and no-fuss preparation, it’s ideal for busy home cooks craving a decadent treat.

The image shows a close-up of a thick, square dessert bar with four distinct layers on a white plate with dark speckles. The bottom layer is a light golden, crumbly cookie base mixed with dark chocolate chunks. Above that is a thick, smooth caramel layer that is light brown and slightly glossy. The third layer is rich, dark chocolate that looks smooth and shiny, dripping down the sides. The top layer is a mix of chopped dark chocolate pieces, small caramel lumps, and crunchy bits, creating a textured and busy topping. A silver fork rests on the plate's edge, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (15.25 oz) chocolate cake mix
1 can (14 oz) sweetened condensed milk
1 cup milk (any kind works!)
1/2 cup creamy peanut butter
1/2 cup butter, melted
1 teaspoon vanilla extract
1 (10-12 oz) bag of mini peanut butter cups, unwrapped (Reese’s are my favorite!)
Optional: Chocolate syrup for drizzling
Optional: Whipped cream or vanilla ice cream for serving

Instructions

Step 1: In a large bowl, combine the sweetened condensed milk and milk. Add the creamy peanut butter and vanilla extract. Whisk or use a hand mixer until smooth and creamy, with no lumps.
Step 2: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
Step 3: Pour the peanut butter mixture evenly into the bottom of the prepared baking dish.
Step 4: Sprinkle the dry chocolate cake mix evenly over the peanut butter layer, distributing it as uniformly as possible without adding any other cake mix ingredients.
Step 5: Drizzle the melted butter evenly over the dry cake mix, spreading gently if needed to cover the surface.
Step 6: Unwrap the mini peanut butter cups and sprinkle them evenly over the top. Press them down slightly into the cake mix so they melt during baking.
Step 7: Bake in the preheated oven for 30-35 minutes, until the top is golden brown and set. A toothpick inserted should come out with moist crumbs, not dry.
Step 8: Remove from the oven and let cool for 15-20 minutes before serving to allow the cake to set.
Step 9: Optional: Drizzle chocolate syrup on top and serve warm with whipped cream or vanilla ice cream for an indulgent touch.

Tips & Variations

Use whole milk or cream for a richer peanut butter mixture, or almond milk for a dairy-free option.
Try different types of peanut butter—natural or whipped—to vary the texture and flavor.
Press the peanut butter cups slightly into the batter to help them melt and create gooey pockets.
Substitute mini peanut butter cups with chopped full-size cups or peanut butter chips for a different bite.

Storage

Store any leftovers covered tightly in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20-30 seconds until warm. This cake can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A square dessert bar with four visible layers sits on a white speckled plate with a silver fork. The bottom layer is a crumbly pale yellow base with chocolate bits embedded. Above that is a thick creamy light brown peanut butter layer mixed with more chocolate chunks. The third layer is a dense, shiny dark chocolate coating that drips slightly down the side. On top, there are scattered chunks of light brown peanut butter candy, large dark chocolate chips, and a drizzle of glossy dark chocolate. Crumbs and chocolate chips are scattered around the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to add eggs or oil like in a regular cake?

No, this dump cake relies on the sweetened condensed milk, butter, and milk mixture for moisture and richness, so you don’t need to add eggs or oil.

Can I make this dessert nut-free?

This recipe centers on peanut butter and peanut butter cups, so it’s not suitable for nut allergies. However, you could experiment with replacing peanut butter with a safe alternative like sunflower seed butter, but results will vary.