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Easy Peanut Butter Cup Dump Cake Recipe

This Peanut Butter Cup Dump Cake is a ridiculously delicious dessert that tastes like pure happiness. It's a simple dump cake recipe that combines rich chocolate and creamy peanut butter, loaded with chocolate chips and chopped peanut butter cups. It's comfort food at its finest, ready to enjoy in under an hour with minimal fuss.
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Cook Time 30 minutes

Equipment

  • 9x13-inch baking dish Greased
  • Large mixing bowl
  • Spatula
  • Toothpick

Ingredients
  

Main Ingredients

  • 1 box chocolate cake mix about 15.25 oz
  • 1 cup creamy peanut butter Smooth stuff works best
  • 1 cup milk Whole, 2%, or skim
  • 1 cup chocolate chips Semi-sweet, dark or milk
  • 1 cup chopped peanut butter cups Mini or regular
  • 0.5 cup vegetable oil Canola or other neutral oils
  • 3 large eggs Room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar For dusting

Instructions
 

  • First things first, preheat your oven to a cozy 350°F (175°C). Grab a 9x13-inch baking dish and give it a good grease. You can use butter, baking spray, or even shortening – whatever you prefer to prevent sticking.
  • In a big mixing bowl, combine the cake mix, vegetable oil, milk, eggs, and vanilla extract. Give it a good mix until everything is just combined. Don't overmix! A few small lumps are totally fine.
  • Pour about half of that luscious batter into your prepared baking dish. Use a spatula to spread it out evenly across the bottom.
  • Now for the fun part! Take spoonfuls of the creamy peanut butter and drop them randomly over the batter. Don't worry about spreading it perfectly – it will melt and swirl as it bakes. Then, sprinkle about half of your chocolate chips and half of the chopped peanut butter cups right over the top of the peanut butter drops.
  • Carefully pour the remaining cake batter over the peanut butter layer. Gently spread it out to cover the peanut butter and toppings as much as possible, but don't worry if some peek through. That just adds character!
  • Sprinkle the rest of the chocolate chips and the rest of the chopped peanut butter cups over the top layer of batter. Make sure you get them right up to the edges!
  • Pop the dish into your preheated oven. Bake for 30-35 minutes. You'll know it's done when a toothpick inserted into the center comes out clean (maybe with a few melted chocolate smudges, which is totally okay!).
  • Once it's out of the oven, let the cake cool in the dish for about 10-15 minutes. This gives it time to set up slightly. Right before serving, dust generously with powdered sugar. Serve it warm for maximum gooey goodness!

Notes

SUBSTITUTIONS & ADDITIONS: Try almond butter or Nutella instead of peanut butter. Swap or add other types of chocolate chips (white chocolate, peanut butter chips). Add chopped peanuts or other nuts for crunch. A yellow or peanut butter cake mix could be used.
TIPS FOR SUCCESS: Do not overmix the batter for a tender cake. Room temperature eggs incorporate more smoothly. Don't stress about perfectly spreading peanut butter - dollops melt into lovely pockets. Ovens vary, so check for doneness with a toothpick starting around 30 minutes. This cake is best served warm.
STORAGE: Let cool completely. Cover tightly with plastic wrap or foil. Store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
REHEATING: Microwave individual slices for 15-30 seconds, or warm larger portions in a low oven (250°F / 120°C).
FAQ: Recipe designed for a 9x13-inch dish; other sizes will affect baking time and height. Powdered sugar is optional. Can be made a day ahead, store as directed and dust/reheat before serving. If peanut butter is stiff, microwave for 15-30 seconds (stirring) to soften.