Oh my goodness, do I have a treat for you! This peanut butter cup dump cake recipe is my go-to when I need something decadent but don’t want to fuss in the kitchen. Picture this: rich peanut butter, gooey chocolate, and those irresistible peanut butter cups all baked into one insanely easy dessert. The best part? You literally dump everything together – no fancy techniques, no stand mixer required. Just layers of deliciousness that magically transform in the oven. Trust me, your family will beg you to make this again and again. It’s the kind of dessert that disappears before it even has time to cool properly!
Why You’ll Love This Peanut Butter Cup Dump Cake Recipe
Let me count the ways this dessert will become your new best friend:
- Five minutes prep – Seriously, you’ll spend more time unwrapping peanut butter cups than mixing ingredients!
- One bowl wonder – No messy cleanup with layers of mixing bowls piling up in your sink
- Chocolate-peanut butter magic – That irresistible combo we all crave, baked into every bite
- Foolproof baking – Even if you’ve never baked before, you can’t mess this up
- Crowd pleaser – Kids go crazy for it, adults sneak second helpings when they think no one’s looking
I make this when I need instant hero status at potlucks or when those late-night sweet tooth cravings hit hard. It’s my little secret for looking like a baking pro with minimal effort!
The Simple Ingredients That Make Magic
Here’s all you need for this ridiculously easy peanut butter cup dump cake:
- 1 box chocolate cake mix – I use devil’s food for extra richness
- 1 cup milk – Whole milk makes it extra creamy, but any works
- 1/2 cup melted butter – Unsalted is best so you control the salt
- 1 cup peanut butter cups, chopped – Mini ones work great, or chop regular size
- 1/2 cup peanut butter – Creamy or chunky, your choice!
See? I told you it was simple! The magic happens when these basic ingredients come together in the oven.
How to Make Peanut Butter Cup Dump Cake
Alright, here’s where the magic happens! Making this peanut butter cup dump cake is so simple you won’t believe it. I promise – if you can spread peanut butter and pour things, you’ve got this. The key is just layering everything right in the pan. No mixing bowls, no fancy techniques. Let’s walk through it step by step!
Step 1: Prep the Baking Dish
First things first – grab that 9×13 inch baking dish and give it a good greasing. I use butter or cooking spray, whatever’s handy. Then take your peanut butter and spread it evenly across the bottom. Don’t stress about making it perfect – just get it covering the whole surface. This creates that amazing peanut butter layer that melts into everything!
Step 2: Layer Peanut Butter Cups
Now for the fun part! Take those chopped peanut butter cups and scatter them all over the peanut butter layer. Try to spread them out evenly so every single bite gets some of that chocolate-peanut butter goodness. I like to save a handful to sprinkle on top right before baking for extra gooey pockets!
Step 3: Add Cake Mix and Liquids
Here’s where the “dump” part really comes in! Just pour the dry cake mix right over everything – no stirring! Then take your melted butter and milk and drizzle them evenly over the top. I like to do a zig-zag pattern to cover as much surface area as possible. Don’t mix it – those liquid pockets will work their magic in the oven!
Step 4: Bake and Cool
Pop that beautiful mess into your preheated 350°F oven and bake for 30-35 minutes. You’ll know it’s done when the top is golden brown and the edges are bubbling. Let it cool for about 10 minutes before serving – I know it’s hard to wait, but trust me, it helps everything set up perfectly!
Tips for the Best Peanut Butter Cup Dump Cake
After making this peanut butter cup dump cake more times than I can count, I’ve picked up some tricks that take it from good to “Oh my gosh, what is this magic?!” level:
- Mini cups are your friend – They distribute better than chopped regular ones and melt into perfect little pockets of joy
- Don’t peek! That oven door stays shut for at least 25 minutes to let the magic happen
- The jiggle test – When the edges are set but the center still has a slight wobble, it’s done!
- Warm serving – Let it cool just enough to not burn mouths, but serve warm for maximum gooeyness
Oh, and here’s my secret – I always make extra peanut butter cups to sprinkle on top right after baking. They get all melty and irresistible!
Peanut Butter Cup Dump Cake Variations
Listen, while the original peanut butter cup dump cake is perfection, I’ve played around with some delicious twists when I’m feeling adventurous:
- Cake mix swaps – Try yellow cake mix for a buttery twist or spice cake mix in fall (trust me, it works!)
- Nut butter madness – Almond butter or cookie butter instead of peanut butter? Yes please!
- Candy galore – Swap peanut butter cups for Reese’s Pieces, chopped Snickers, or even caramel cups
- Coffee kick – Replace 1/4 cup milk with cold brew for mocha magic
My husband still swears by the original, but I love mixing it up – that’s half the fun!
Serving and Storing Peanut Butter Cup Dump Cake
Oh, the glorious moment when this peanut butter cup dump cake comes out of the oven! I always serve it slightly warm – just cooled enough to avoid burnt tongues but still oozing that peanut butter-chocolate goodness. A scoop of vanilla ice cream on top melts into heavenly puddles. For storage, cover leftovers tightly (if there are any!) and keep at room temp for up to 2 days. To reheat, 15 seconds in the microwave brings back that fresh-from-the-oven magic.
Peanut Butter Cup Dump Cake FAQs
Q1. Can I use something besides peanut butter cups?
Absolutely! Reese’s Pieces, chopped Snickers, or even plain chocolate chips work great. Just keep the amount about the same (1 cup) so you don’t throw off the texture.
Q2. What if I don’t have milk?
No worries – I’ve used everything from almond milk to half-and-half in a pinch. Even water works, though the cake won’t be quite as rich. The key is keeping the liquid measurements the same.
Q3. How do I know when it’s done baking?
Look for golden edges with slight bubbling around the sides. The center should jiggle just a tiny bit when you gently shake the pan – it’ll firm up as it cools.
Q4. Can I make this in a slow cooker?
Yes! Layer everything the same way, then cook on high for about 2 hours. The top won’t get crispy, but you’ll get that same gooey deliciousness.
Q5. Why is it called a dump cake?
Because you literally dump everything in the pan without mixing! No fancy techniques – just layer and bake. It’s the laziest (and most delicious) way to make dessert.
Nutritional Information
Okay, let’s be real – we’re not eating peanut butter cup dump cake for health food! But if you’re curious, here’s the scoop: each serving (about 1/12th of the pan) has roughly 350 calories. These are estimates though – actual values change based on your specific ingredients. I use full-fat everything because, well… life’s too short not to!
Share Your Peanut Butter Cup Dump Cake Experience
I’d love to hear how your peanut butter cup dump cake turns out! Did you stick with the classic or try one of the fun variations? Leave a comment below with your thoughts – and don’t forget to snap a photo of that glorious gooey mess before it disappears!
Print
Irresistible Peanut Butter Cup Dump Cake in 5 Minutes Prep
- Total Time: 45 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A quick and easy dessert combining peanut butter cups with a simple dump cake.
Ingredients
- 1 box chocolate cake mix
- 1 cup milk
- 1/2 cup melted butter
- 1 cup peanut butter cups, chopped
- 1/2 cup peanut butter
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spread peanut butter evenly over the bottom of the dish.
- Scatter chopped peanut butter cups on top.
- Pour cake mix evenly over the peanut butter cups.
- Drizzle melted butter and milk over the cake mix.
- Bake for 30-35 minutes or until golden brown.
- Let cool for 10 minutes before serving.
Notes
- Use mini peanut butter cups for even distribution.
- Serve with ice cream for extra richness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: peanut butter cup dump cake, easy dessert, chocolate peanut butter cake