Listen, I know what you’re thinking – “dump cake” sounds too good to be true. But trust me, this peanut butter cup dump cake recipe is the magic trick every home baker needs up their sleeve. Picture this: rich chocolate cake studded with melty peanut butter cups, all coming together in one glorious pan with barely any effort. My family begs for this dessert constantly – it’s disappeared at potlucks faster than I can say “second helping.” The best part? You probably have most ingredients in your pantry right now. Just dump, bake, and prepare for the compliments to roll in!
Why You’ll Love This Peanut Butter Cup Dump Cake Recipe
Oh my goodness, where do I even start? This peanut butter cup dump cake is basically cheating at baking – in the best possible way! Here’s why it’s become my go-to dessert:
- Effortless magic: No fancy techniques here – just dump, mix, and bake. Perfect for when you need something impressive but don’t have time (or energy) for complicated recipes.
- That dreamy combo: Chocolate and peanut butter were basically made for each other, and this cake proves it. Every bite gives you that perfect salty-sweet harmony.
- Always a crowd-pleaser: I’ve never brought this to a gathering without someone asking for the recipe. Kids adore it, adults sneak seconds – it’s universal dessert happiness.
- Emergency dessert ready: With just 10 minutes of prep, you can go from “Oh no, I forgot dessert!” to “Wow, you made this?” in under an hour.
Seriously, once you try this, you’ll wonder how you ever lived without it in your recipe rotation!
Ingredients for Peanut Butter Cup Dump Cake Recipe
Okay, let’s talk ingredients – but not just any ingredients! These are the exact things that make this dump cake so ridiculously good. I’ve learned through trial and error (and many happy taste-testers) that using the right stuff makes all the difference.
- 1 box chocolate cake mix – Any brand works, but I’m partial to devil’s food for extra richness
- 1 cup milk (whole or 2%) – Trust me, the extra fat makes the cake ultra-moist
- 1/2 cup creamy peanut butter (not natural) – The stabilizers in regular PB help the texture stay perfect
- 1 cup peanut butter cups, chopped – Mini ones are easiest to chop, but regular work too (just more knife work!)
- 1/2 cup unsalted butter, melted – Unsalted lets you control the sweetness
Quick prep note: Chop those peanut butter cups while they’re cold – they’ll hold their shape better. And don’t stress about perfect pieces! Some big chunks mixed with smaller bits gives amazing texture contrast in every bite.
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this peanut butter cup dump cake! Here’s what I always grab:
- 9×13-inch baking dish – My trusty Pyrex works perfectly every time
- Mixing bowl – Just one medium-sized one will do
- Spatula – For scraping every last bit of that delicious batter
- Measuring cups – Because eyeballing peanut butter never works out well
That’s it! No stand mixer, no special pans – just simple tools you probably already have in your kitchen.
How to Make Peanut Butter Cup Dump Cake Recipe
Alright, let’s get to the fun part – making this ridiculously easy peanut butter cup dump cake! I promise it’s simpler than you think, but I’ve got some little tricks that’ll make it turn out perfect every time.
Step 1: Prep the Batter
First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your mixing bowl and let’s make magic happen. Dump in the chocolate cake mix (yes, just straight from the box!), pour in the milk, and plop that peanut butter right on top. Now here’s my secret – mix just until everything comes together smoothly. About 30 seconds with a spatula should do it. You’ll notice the batter is thicker than usual cake batter – that’s exactly what we want! Overmixing is the enemy here, so stop as soon as you don’t see dry spots anymore.
Step 2: Layer and Bake
Pour that gorgeous batter into your greased 9×13 pan and use your spatula to spread it evenly. Now for the best part – take those chopped peanut butter cups and sprinkle them like you’re decorating the most delicious Christmas tree ever. Try to distribute them evenly so every slice gets plenty of peanut butter goodness. Last step – slowly drizzle that melted butter all over the top. It’ll look like too much butter at first, but trust me, this is what creates that irresistible crispy-chewy topping!
Pop it in the oven for 30-35 minutes. At around 30 minutes, do the toothpick test – it should come out with just a few moist crumbs (not wet batter). The edges will be slightly pulling away from the pan when it’s done. Let it cool for at least 15 minutes before serving – I know it’s hard to wait, but this helps the cake set properly. Then dig in and prepare for your new favorite dessert!
Tips for the Best Peanut Butter Cup Dump Cake Recipe
Okay, let me share my hard-earned secrets for dump cake perfection! First – freeze those peanut butter cups for 10 minutes before chopping. They’ll hold their shape beautifully instead of turning into mush. Second, trust your oven thermometer – mine runs hot, so I always bake at 325°F instead. The cake should jiggle just slightly in the center when done. And please, please let it cool for 15 minutes before serving! I know it’s tempting, but this lets the molten peanut butter cups set into gooey pockets instead of lava-hot spills. Your taste buds will thank you!
Variations and Substitutions
Now here’s the fun part – making this peanut butter cup dump cake your own! Over the years, I’ve played around with so many variations that I just have to share my favorites. The basic recipe is foolproof, but sometimes you want to mix things up (or realize you’re out of an ingredient at the last minute – we’ve all been there!).
Craving extra chocolate? Swap in dark chocolate cake mix for an intense cocoa flavor. My husband loves it this way – especially with a handful of chocolate chips mixed in with the peanut butter cups. Peanut butter overload? Try swirling an extra 1/4 cup of peanut butter into the batter before adding toppings. The ribbons of PB make every bite extra decadent.
For my nut-allergy friends, sunflower seed butter works surprisingly well as a peanut butter substitute – just look for one without added sugar. And if you can’t find peanut butter cups (or ate them all while prepping – no judgment here!), Reese’s Pieces or even chopped chocolate bars with a sprinkle of sea salt make fantastic stand-ins.
One word of caution – I’ve learned the hard way that natural peanut butter makes the texture too oily. Stick with regular creamy PB for best results. And while you could try gluten-free cake mix, you might need to adjust the liquid slightly since GF mixes absorb differently. Start with 3/4 cup milk and add more if the batter seems too thick.
The beauty of dump cakes is how forgiving they are – so don’t be afraid to get creative! Just promise me one thing: whatever variations you try, save me a slice.
Serving and Storing Peanut Butter Cup Dump Cake
Oh my stars, let me tell you how to serve this peanut butter cup dump cake for maximum deliciousness! First rule: warm is best. There’s nothing like that first bite when the peanut butter cups are still slightly melty. My family goes wild when I serve it fresh from the oven with a scoop of vanilla ice cream melting over the top – the hot-cold combo is absolute magic. If you’re feeling fancy, drizzle some chocolate syrup or sprinkle crushed peanuts on top for extra crunch.
Now, about leftovers (as if you’ll have any!). This cake keeps surprisingly well thanks to all that peanut butter goodness. Just pop it in an airtight container – I usually cover the baking dish with foil if I’m lazy. At room temp, it stays moist for about 3 days, though good luck resisting it that long! For longer storage, refrigerate for up to 1 week. The texture changes slightly when cold, but 10 seconds in the microwave brings back that just-baked warmth.
Freezing? Absolutely! Cut cooled cake into portions, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or microwave straight from frozen (about 45 seconds per slice does the trick). Pro tip: freeze individual slices for emergency dessert cravings – because sometimes you just need chocolate and peanut butter therapy at midnight!
Peanut Butter Cup Dump Cake Recipe FAQs
I get so many questions about this peanut butter cup dump cake – which makes sense because it’s basically magic! Here are the answers to everything you might wonder (and some things you didn’t know you needed to ask):
Can I use natural peanut butter?
Oh honey, I learned this the hard way – stick with regular creamy peanut butter! Natural PB separates too much and makes the cake greasy. The stabilizers in regular peanut butter help everything hold together perfectly.
Can I freeze this cake?
Absolutely! This dump cake freezes like a dream. Just wrap cooled slices tightly in plastic wrap, then foil, and they’ll keep for up to 3 months in the freezer. Perfect for when you need a quick dessert fix!
Why did my cake turn out dry?
Two likely culprits: either you overbaked it (check at 30 minutes next time!) or your oven runs hot. I keep an oven thermometer in mine because temperature accuracy makes all the difference. Also – don’t skip that butter drizzle – it creates the perfect moist texture!
Can I make this without peanut butter cups?
Sure, but… why would you want to? Kidding! Reese’s Pieces work great, or you could use chopped chocolate bars with a sprinkle of sea salt. Just keep the measurements about the same (1 cup total).
Help! My peanut butter cups sank to the bottom!
No worries – they’ll still taste amazing! Next time, try freezing the chopped cups for 10 minutes before adding them. The colder they are, the better they’ll hold their position in the batter.
Nutritional Information
Okay, let’s be real – we’re not eating peanut butter cup dump cake for its health benefits! But since folks ask, here’s the nutritional breakdown per serving (about 1/12th of the cake). Remember, these are estimates – actual numbers will vary based on your specific ingredients and brands.
- Calories: 320 (worth every single one!)
- Fat: 15g (that’s where the flavor lives)
- Carbs: 42g (mostly from that delicious cake mix)
- Protein: 5g (peanut butter power!)
A few quick notes: Using whole milk instead of 2% adds a smidge more fat. Different cake mix brands vary in sugar content. And if you’re like me and “accidentally” add extra peanut butter cups… well, let’s just say the numbers go up deliciously! This isn’t diet food, but it’s absolutely soul food – and sometimes that’s exactly what we need.
There you have it – my absolute favorite peanut butter cup dump cake recipe that never fails to impress! Whether you’re baking for a crowd or just treating yourself (no judgment here), this dessert is guaranteed to satisfy those chocolate-peanut butter cravings. I’d love to hear how yours turns out – did you stick with the classic version or try one of the fun variations? Drop a comment below with your experience or any brilliant twists you’ve discovered. And if this recipe becomes your new go-to like it is mine, give it a rating so others can find this little slice of heaven too. Happy baking, friends – may your cake always be moist and your peanut butter cups plentiful!
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Irresistible Peanut Butter Cup Dump Cake Recipe in 35 Minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and delicious peanut butter cup dump cake recipe that requires minimal effort.
Ingredients
- 1 box chocolate cake mix
- 1 cup milk
- 1/2 cup peanut butter
- 1 cup peanut butter cups, chopped
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a bowl, mix cake mix, milk, and peanut butter until smooth.
- Pour batter into the baking dish.
- Sprinkle chopped peanut butter cups evenly over the batter.
- Drizzle melted butter over the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use mini peanut butter cups for easier chopping.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: peanut butter cup dump cake, easy dessert, chocolate peanut butter cake