Description
This Peanut Butter Cup Dump Cake is a rich, decadent dessert featuring layers of creamy peanut butter, chopped peanut butter cups, sweetened condensed milk, and dry chocolate cake mix topped with melted butter and milk chocolate chips. Baked until bubbly and slightly crisp on the edges, it offers a gooey, fudgy texture inside. Perfect for parties, potlucks, or any chocolate-peanut butter craving, it is best served warm with optional whipped cream or vanilla ice cream for a comforting treat that’s simple to prepare.
Ingredients
Scale
Base & Layers
- 1 cup creamy peanut butter
- 1.5 cups chopped peanut butter cups, plus extra for garnish
- 1 can (400 g) sweetened condensed milk
- 1 box (432 g) chocolate cake mix, dry
- 115 g unsalted butter, melted
- 175 g milk chocolate chips
- Optional: whipped cream or vanilla ice cream, for serving
Instructions
- Prepare baking dish: Preheat your oven to 175°C (350°F). Grease a 23×33 cm (9×13-inch) baking dish thoroughly with butter or non-stick spray to prevent sticking and help even cooking.
- Layer peanut butter: Spread the creamy peanut butter evenly over the bottom of the prepared baking dish using a spatula, making sure to cover the entire surface.
- Add peanut butter cups: Sprinkle half of the chopped peanut butter cups evenly over the peanut butter layer for pockets of melty chocolate.
- Pour sweetened condensed milk: Drizzle the sweetened condensed milk evenly over the peanut butter cups to create a gooey, luscious texture.
- Sprinkle cake mix: Evenly sprinkle the dry chocolate cake mix on top of the condensed milk layer. Do not mix; this forms a cobbler-like top.
- Drizzle melted butter: Pour the melted unsalted butter evenly over the dry cake mix, covering as much surface as possible to help the topping bake to a golden crust.
- Add toppings: Scatter the milk chocolate chips and the remaining chopped peanut butter cups over the top to add extra chocolate and texture.
- Bake: Place the baking dish in the preheated oven and bake for 35–40 minutes, until the top is bubbly and slightly crispy.
- Cool and serve: Let the cake cool for 10–15 minutes before serving. Serve warm, optionally topped with whipped cream or vanilla ice cream for an indulgent finish.
Notes
- For extra crunch, sprinkle 0.5 cups chopped peanuts or crushed pretzels on top before baking.
- Substitute chopped Reese’s Pieces or mini peanut butter cups for variety in texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week to maintain gooey texture.
- Reheat individual portions briefly in the microwave to restore gooeyness.
- For nut-free option, substitute sunflower seed butter and allergy-safe chocolate candies.
- Gluten-free chocolate cake mix works as a replacement for a gluten-free dessert.
- Always use room temperature peanut butter for easier spreading and best texture.
- Do not stir the layers once assembled to keep gooey pockets intact.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 460 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg
Keywords: peanut butter, chocolate, dump cake, peanut butter cups, easy dessert, potluck dessert, buttery cake, no-mix cake, creamy peanut butter, chocolate cake
