Peanut Butter Cup Dump Cake Recipe

If you’re a fan of chocolate and peanut butter, this Peanut Butter Cup Dump Cake recipe is about to skyrocket to the top of your go-to dessert list. Imagine gooey layers of rich chocolate cake mix, melty peanut butter, decadent sweetened condensed milk, and pockets of chopped peanut butter cups, all coming together in one gloriously easy pan. It requires almost no prep, lets you pile in the flavors, and rewards you with a warm, fudge-laden treat that begs to be shared (if you can bring yourself to part with any). Trust me: Peanut Butter Cup Dump Cake is a baking shortcut dream that never disappoints.

Ingredients You’ll Need

This fabulous cake calls for pantry basics, and every ingredient packs a purposeful punch—whether it’s bringing moisture, adding creamy swirls, or delivering that iconic chocolate-and-peanut butter flavor combo. Grab these classic staples and a handful of your favorite candies, and you’re on your way!

• Chocolate cake mix: The shortcut base for effortless, chocolatey layers that stay moist and rich.
• Peanut butter (creamy or chunky): Go creamy for a smooth swirl or chunky for extra nutty bites—both bring unbeatable flavor.
• Milk: Helps loosen up the peanut butter, creating a pourable batter that melts into every layer.
• Melted butter: Adds buttery richness, helping the dry mix form that perfect gooey crumb.
• Chopped peanut butter cups: These bites turn molten and gooey in the oven, giving each bite pockets of surprise.
• Sweetened condensed milk: The secret ingredient for sticky-sweet, decadent texture—don’t skip it!
• Chocolate chips: Melts into fudgy puddles and adds extra chocolate without overpowering the peanut butter.
• Vanilla extract: Just a splash enhances both chocolate and peanut butter flavors with warmth and depth.
• Whipped cream (optional): A cool, fluffy topper for contrasting the richness of the cake.
• Extra peanut butter cups or chocolate syrup (optional): For an irresistible garnish or dramatic drizzle finish.

How to Make Peanut Butter Cup Dump Cake

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This little head start ensures your Peanut Butter Cup Dump Cake bakes evenly and finishes with that irresistible golden top. Lightly grease a standard 9×13-inch baking pan to make sure every scoop releases easily—and who wants to leave any gooey bits behind?

Step 2: Layer the Base

Pour your dry chocolate cake mix straight into the prepared pan, spreading it out in an even layer—don’t mix or fuss. Next, drizzle the melted butter all over the surface, followed by the sweetened condensed milk. This trio is the magic beneath every serving, creating that signature dense, almost brownie-like foundation.

Step 3: Mix the Peanut Butter Layer

In a separate bowl, whisk together your peanut butter (creamy or chunky, it’s your call), milk, and vanilla extract until super smooth and pourable. This step sets the stage for those marble-y peanut butter ribbons running through the dessert. Once mixed, pour or dollop it gently over the cake layer.

Step 4: Add the Sweet Stuff

Shower the surface with chopped peanut butter cups and a generous sprinkle of chocolate chips. As the Peanut Butter Cup Dump Cake bakes, they melt right in for gooey chocolate and candy shards in every bite—pure joy in dessert form!

Step 5: Bake to Perfection

Slide the pan into your preheated oven and bake for 35–40 minutes. When ready, the edges will be set and perhaps even crisped, while the center stays slightly gooey and gloriously molten. When it looks bubbly and golden, it’s time to take it out.

Step 6: Cool & Serve

Let the cake cool for just a few minutes—this gives the layers a chance to settle without losing that fresh-from-the-oven warmth. Serve it up while still gooey, topped with a billowy swipe of whipped cream, extra peanut butter cup pieces, or a splash of chocolate syrup for dramatic flair.

How to Serve Peanut Butter Cup Dump Cake

Garnishes

Elevate each serving with a cloud of whipped cream, a sprinkle of more chopped peanut butter cups, or a drizzle of chocolate syrup. These toppings add both eye appeal and another hit of creamy or chocolatey flavor. Don’t hesitate to get playful—crushed salty pretzels or a dusting of cocoa powder can be amazing too!

Side Dishes

This cake is a star on its own, but if you want to make it a dazzling dessert plate, serve with a scoop of vanilla ice cream. The cold creaminess balances out the dense, melty middle of your Peanut Butter Cup Dump Cake perfectly. For an after-dinner treat, a cup of coffee or cool glass of milk also makes a dreamy pairing.

Creative Ways to Present

Spoon generous helpings into individual ramekins for a cute, single-serve format. Or, try cutting the cooled cake into cubes, stacking them in sundae glasses with layers of whipped cream and extra chopped candy for a parfait-like presentation. However you serve it, this Peanut Butter Cup Dump Cake will always steal the spotlight!

Make Ahead and Storage

Storing Leftovers

Any extra Peanut Butter Cup Dump Cake (if there is such a thing!) should be covered tightly and stored at room temperature for a day, or in the refrigerator for up to four days. Just make sure it’s well-wrapped to keep the cake from drying out and to preserve those amazing gooey layers.

Freezing

Got leftovers you’d like to stash for later? Let the cake cool completely, then wrap individual portions in plastic wrap and pop them into a freezer bag. They’ll keep beautifully for up to two months, and you’ll have an indulgent treat ready whenever your sweet tooth strikes.

Reheating

To reheat, uncover and zap individual portions in the microwave for 15–20 seconds until warmed through—the chocolate and peanut butter should get nice and melty again. If reheating a larger amount, use a 300°F oven, covered loosely with foil, for about 10–15 minutes.

FAQs

Can I use a different type of cake mix?

Absolutely! While chocolate cake mix gives the classic base, you can experiment with dark chocolate, devil’s food, or even yellow cake mix for a slightly different twist. Each variety will play off the peanut butter cups in its own tasty way.

What kind of peanut butter is best?

Both creamy and chunky peanut butter work beautifully here. Creamy provides silky swirls throughout, while chunky adds that extra crunch and nutty bite—go with your favorite or whatever you have on hand!

Do I have to use sweetened condensed milk?

Sweetened condensed milk is part of what gives this Peanut Butter Cup Dump Cake its signature gooey, sticky texture. You could try substituting with a can of evaporated milk plus a half cup of sugar, but for best results, stick with the sweetened condensed version.

Can I make this recipe gluten free?

Yes! Substitute your favorite gluten free chocolate cake mix. Double-check that your peanut butter cups and chocolate chips are gluten free as well, and you’ll have a safe, indulgent treat for everyone at the table.

Can I serve Peanut Butter Cup Dump Cake cold?

You sure can! While it’s especially dreamy warm with the chocolate and peanut butter still melty, chilling the cake firms up the layers a bit and gives you distinct, almost fudge-like slices. Try it both ways and see which you prefer!

Final Thoughts

This is one of those desserts that reminds you how fun and easy baking can be. If you’re craving something rich, playful, and soul-satisfying, I can’t recommend Peanut Butter Cup Dump Cake enough—it’s truly a crowd-pleaser that always feels a little bit magical. Gather up your ingredients, let the oven work its sweet spell, and get ready to share (or secretly stash) your new favorite treat!