Some desserts just hit differently—they bring back memories of school lunchroom trades, birthday parties, or late-night baking with someone you love. For me, this Peanut Butter Cup Dump Cake feels like childhood in a baking dish. There’s something magical about the combo of rich peanut butter and melty chocolate, especially when it’s all swirled together into a warm, gooey, oven-baked masterpiece.

Dump cakes have long been a staple in many households, especially in the Midwest and the South, where quick, no-fuss desserts reign supreme. They first popped up in community cookbooks around the 1960s and became popular for one simple reason—they’re ridiculously easy to make. No mixers, no creaming butter, and best of all, no stress. You just “dump” in the ingredients, pop it in the oven, and let the magic happen.

This particular version is the stuff of sweet dreams. Imagine a bed of crushed peanut butter cups melting into a rich, chocolatey batter with pockets of peanut butter in every bite. It’s decadent, indulgent, and absolutely irresistible. It’s the kind of dessert you make when you want to bring people together—at potlucks, family game nights, or just because Tuesday deserves a little chocolate too.

Why You’ll Love This Recipe:

• Ridiculously easy: Minimal prep, maximum flavor.
• Rich & indulgent: Perfect for chocolate and peanut butter lovers.
• Crowd-pleaser: A guaranteed hit for potlucks, parties, or bake sales.
• Flexible: You can customize it with different mix-ins like pretzels or marshmallows.
• One pan, less mess: Easy clean-up means more time enjoying dessert.

INGREDIENTS YOU’LL NEED:

• 1 box chocolate cake mix
• 1/2 cup creamy peanut butter
• 1/2 cup melted butter
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups mini peanut butter cups (chopped)
• 1/2 cup peanut butter chips
• 1/2 cup chocolate chips

HOW TO MAKE PEANUT BUTTER CUP DUMP CAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and prepare
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper if you prefer an easier cleanup. I usually go the parchment route—it helps when you want to lift out perfect squares later.

Step 2: Layer the base
Pour the dry chocolate cake mix directly into the bottom of your prepared baking dish. No need to mix—just spread it out evenly with a spoon. This is the base that’ll absorb all the delicious gooey goodness on top.

Step 3: Add the magic
Sprinkle your chopped mini peanut butter cups over the cake mix, making sure they’re evenly distributed. These will melt into pockets of peanut-buttery chocolate bliss while baking.

Step 4: Create the wet mix
In a medium bowl, whisk together the peanut butter, melted butter, milk, and vanilla extract until smooth. It might look a bit thick—that’s okay! That richness is exactly what we want.

Step 5: Pour and swirl
Drizzle the wet peanut butter mixture over the cake and peanut butter cups. Don’t worry about making it perfect—dump cakes are all about being rustic. Use a spatula or the back of a spoon to gently swirl it into the dry cake mix.

Step 6: Top it off
Sprinkle the peanut butter chips and chocolate chips over the top. As it bakes, these will melt and create a beautifully gooey, crackly top layer.

Step 7: Bake and enjoy
Bake for 35–40 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean (a little gooey is okay—it’s a dump cake, after all). Let it cool slightly before diving in. It’s amazing warm, but it’s also delicious at room temperature.

HELPFUL TIPS:

• Go rustic: Don’t stress about making it look perfect. Dump cakes are supposed to be imperfectly delicious.
• Let it rest: Allow the cake to cool for at least 15 minutes before serving. This helps it set up just enough to cut into.
• Add crunch: Toss in some chopped peanuts or crushed pretzels before baking if you love a salty-sweet combo.
• Serve it up: A scoop of vanilla ice cream on top takes it to a whole new level—highly recommended.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: 50 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

You can substitute the chocolate cake mix with a devil’s food or dark chocolate variety for an even richer taste. Also, feel free to use chunky peanut butter if you like a little extra texture. The recipe is super forgiving, so make it your own.

NUTRITIONAL INFORMATION: (per serving, approximate)

• Calories: 390
• Fat: 22g
• Carbohydrates: 44g
• Sugar: 28g
• Protein: 6g

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Yes! You can bake it a day in advance and store it covered at room temperature. It reheats beautifully in the microwave.

Can I use full-size peanut butter cups instead of mini?
Absolutely. Just chop them up into bite-sized pieces.

Is it okay to use a different kind of nut butter?
Sure thing! Almond butter or cashew butter would also work well here, but it will slightly change the flavor.

Can I freeze leftovers?
Yes, let the cake cool completely, then wrap slices individually and freeze for up to 2 months. Just thaw and warm before serving.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For a warm treat, pop a slice in the microwave for 15–20 seconds.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Limoncello Tiramisu (Alcohol-Free)
• Better Than Anything Pumpkin Cake
• Pecan Pie Lasagna
• Sweet Potato Honey Bun Cake

CONCLUSION

Whether you’re baking for a crowd, celebrating something sweet, or just need a little chocolatey comfort, this Peanut Butter Cup Dump Cake is the answer. It’s easy, indulgent, and always hits the spot. So go ahead—dump, bake, and enjoy every warm, gooey bite. Trust me, you’ll be making this one again and again.

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