Peanut butter cup dump cake layers a creamy peanut butter and condensed milk base with chocolate cake mix, chopped peanut butter cups, and melted butter. It bakes into a gooey, rich dessert with a crisp top.
There is no mixer and no frosting, so it takes about ten minutes to assemble and forty minutes to bake.
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Why This Peanut Butter Cup Dump Cake Recipe Works
The dump method layers the ingredients without stirring, so the butter soaks into the dry cake mix and forms a crisp, cobbler like crust.
Sweetened condensed milk and peanut butter create a thick, fudgy layer underneath that stays soft after baking.
Chopped peanut butter cups and chocolate chips melt into pockets that taste like candy.
Ingredients for Peanut Butter Cup Dump Cake
- The base uses one cup of peanut butter, milk, and fourteen ounces of sweetened condensed milk with vanilla.
- The top uses a box of chocolate cake mix, half a cup of melted butter, one cup of chopped peanut butter cups, and half a cup of chocolate chips.
Peanut butter. It builds the creamy base and adds a nutty richness.
Sweetened condensed milk. It sweetens the base and keeps it gooey.
Chocolate cake mix. Dry mix on top bakes into a crunchy, buttery crust.
Melted butter. It moistens the dry mix as it bakes.
Candy pieces. Chopped peanut butter cups melt into the top layer.
How to Make Peanut Butter Cup Dump Cake
1. Heat the oven. Heat the oven to 350 degrees F and grease a nine by thirteen inch baking dish.
2. Make the base. Whisk the peanut butter, milk, condensed milk, and vanilla in the dish until mostly smooth.
3. Add the cake mix. Sprinkle the dry cake mix evenly over the base without stirring.
4. Add the butter. Drizzle the melted butter over the cake mix, covering as much of the surface as you can.
5. Add the candy. Scatter the chopped peanut butter cups and chocolate chips on top.
6. Bake. Bake for forty minutes until the top is set and the edges bubble, then cool for fifteen minutes.
Spread the cake mix evenly and break up any lumps with your fingers. Dry patches that the butter cannot reach bake into powdery spots, so slowly drizzle the butter in lines and use a spoon to dab it onto uncovered areas.
Do not stir the layers together. The magic of a dump cake is the contrast between the creamy base and the crisp top, and mixing turns the dessert into a flat, dense cake.
How to Serve Peanut Butter Cup Dump Cake
Serve warm in bowls with ice cream. For more dump cakes and peanut butter desserts, try strawberry cheesecake dump cake, peanut butter cake with frosting, peanut butter no bake cookies, or chocolate peanut butter muddy buddies.
How to Store and Reheat Peanut Butter Cup Dump Cake
Cover the dish and refrigerate leftovers for up to four days. Reheat single servings in the microwave for twenty to thirty seconds until warm and gooey. Freeze cooled squares for up to two months and thaw in the refrigerator.
Tips and Variations for Peanut Butter Cup Dump Cake
Flag the allergens. This dessert contains peanuts, milk, wheat, and soy, so check candy and cake mix labels.
Do not taste raw cake mix. Dry cake mix contains raw flour, so wait until the cake is fully baked.
Use creamy peanut butter. It blends smoothly into the base.
Chop the candy. Small pieces melt more evenly.
Grease the dish. It prevents sticking and helps cleanup.
Add crunch. Roasted peanuts on top add texture.
Try other flavors. Yellow cake mix gives a lighter result.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for dessert storage times.
Let the cake rest after baking so the base thickens and can be scooped neatly. Warm servings are gooey and spoonable, while a longer rest gives firmer squares that hold together on a plate.
A scoop of vanilla ice cream or a spoonful of whipped cream balances the rich peanut butter and chocolate. A sprinkle of flaky salt or chopped roasted peanuts also gives a pleasing contrast.
Frequently Asked Questions About Peanut Butter Cup Dump Cake
Why is my peanut butter cup dump cake dry on top?
Dry spots mean the butter did not cover the cake mix. Spread the butter evenly and press any dry patches gently.
Can you make peanut butter cup dump cake ahead of time?
Yes. Bake it a day early, refrigerate it, and warm single servings before serving.
Can you freeze peanut butter cup dump cake?
Yes. Freeze cooled squares in a sealed container for up to two months.
Can I use a different pan?
A nine by thirteen inch dish gives clear layers, and a deeper pan needs more baking time.
Can I use crunchy peanut butter?
Yes. It adds texture, though creamy blends more smoothly into the base.
Peanut Butter Cup Dump Cake
Equipment
- 9×13 inch baking dish
- Whisk
- Cutting board
Ingredients
Main Ingredients
- 1 cup creamy peanut butter
- 1 cup milk plus 1/2 cup more
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1 box chocolate cake mix about 15 ounces, dry
- ½ cup unsalted butter melted
- 1 cup chopped peanut butter cups
- ½ cup chocolate chips
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease a 9×13 inch dish.
- Base. Whisk the peanut butter, milk, condensed milk, and vanilla in the dish.
- Layer. Sprinkle the dry cake mix over the base without stirring.
- Butter. Drizzle the melted butter over the cake mix.
- Top. Scatter the peanut butter cups and chocolate chips.
- Bake. Bake for 40 minutes, then cool for 15 minutes.
