Peanut Butter Cup Dump Cake Recipe

Introduction

Peanut Butter Cup Dump Cake is a rich and indulgent dessert that combines the creamy flavors of peanut butter and chocolate in an easy-to-make treat. Perfect for when you want a crowd-pleasing sweet without the fuss of complicated baking. With minimal ingredients and simple steps, this cake is a guaranteed hit.

Ingredients

• 1 box (15.25 oz) chocolate cake mix
• 1 can (14 oz) sweetened condensed milk
• 1 cup milk (any kind works!)
• 1/2 cup creamy peanut butter
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1 (10-12 oz) bag of mini peanut butter cups, unwrapped (Reese’s are recommended)
• Optional: Chocolate syrup for drizzling
• Optional: Whipped cream or vanilla ice cream for serving

Instructions

1. Step 1: In a large bowl, combine the sweetened condensed milk, milk, peanut butter, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy.
2. Step 2: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
3. Step 3: Pour the peanut butter mixture evenly into the prepared baking dish. Sprinkle the chocolate cake mix evenly over the top of the peanut butter mixture.
4. Step 4: Drizzle the melted butter evenly over the cake mix layer to help it bake into a moist crumb topping.
5. Step 5: Sprinkle the unwrapped mini peanut butter cups evenly over the top, pressing them down lightly into the batter.
6. Step 6: Bake the dump cake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs attached.
7. Step 7: Allow the cake to cool for 15 to 20 minutes before serving to help it set.
8. Step 8: Optionally, drizzle with chocolate syrup and serve warm with whipped cream or vanilla ice cream for an extra indulgent treat.

Tips & Variations

• Use crunchy peanut butter instead of creamy for added texture.
• Swap mini peanut butter cups for chopped regular-sized cups or peanut butter chips.
• For a dairy-free version, substitute sweetened condensed coconut milk and a non-dairy milk.
• Adding a pinch of salt to the peanut butter mixture can help balance the sweetness.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds to enjoy warm. This cake can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter in this recipe?

Yes, natural peanut butter will work, but the texture may be a bit thinner and less creamy. Stir well before mixing and be mindful of oil separation.

What if I don’t have mini peanut butter cups?

If you don’t have mini peanut butter cups, you can chop regular peanut butter cups into small pieces or use peanut butter chips instead for a similar flavor and texture.

Peanut Butter Cup Dump Cake Recipe

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★★★★★

4.4 from 126 reviews

• Author: Marina
• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

This Peanut Butter Cup Dump Cake is an incredibly easy and indulgent dessert that combines rich chocolate cake mix, creamy peanut butter, and mini peanut butter cups for a decadent treat. With minimal prep and a single baking step, this recipe is perfect for satisfying your sweet tooth without much effort.

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Ingredients

Scale 1x2x3x

Peanut Butter Mixture

• 1 can (14 oz) sweetened condensed milk
• 1 cup milk (any kind works!)
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract

Other Ingredients

• 1 box (15.25 oz) chocolate cake mix
• 1/2 cup butter, melted
• 1 (10-12 oz) bag of mini peanut butter cups, unwrapped (Reese’s recommended)
• Optional: Chocolate syrup for drizzling
• Optional: Whipped cream or vanilla ice cream for serving

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Instructions

1. Prepare Peanut Butter Mixture: In a large bowl, combine sweetened condensed milk, milk, creamy peanut butter, and vanilla extract. Mix thoroughly until the mixture is smooth and well combined.
2. Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
3. Assemble Dump Cake: Pour the peanut butter mixture into the greased baking dish evenly. Sprinkle the chocolate cake mix evenly over the peanut butter mixture. Then, drizzle the melted butter evenly over the cake mix layer.
4. Add Peanut Butter Cups: Evenly sprinkle the unwrapped mini peanut butter cups over the top of the cake mix, pressing them down slightly to embed them into the batter.
5. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. The top should turn golden brown and the cake should be set. Test by inserting a toothpick in the center; it should come out with moist crumbs attached but not raw batter.
6. Cool: Allow the cake to cool in the baking dish for at least 15-20 minutes to set before serving.
7. Serve: Optionally drizzle with chocolate syrup and serve warm with whipped cream or vanilla ice cream for an extra indulgent dessert experience.

Notes

• Using creamy peanut butter helps achieve a smooth and well-mixed batter.
• Mini peanut butter cups can be substituted with regular sized pieces chopped into smaller bits if preferred.
• Allowing the cake to cool slightly helps it set for easier slicing and serving.
• The cake is best enjoyed warm but can be stored covered in the refrigerator for up to 3 days.
• For dairy-free options, use plant-based milk and butter substitutes.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peanut Butter Cup Dump Cake, easy dessert, chocolate peanut butter cake, dump cake recipe, no-mix cake, quick dessert