Peanut Butter Cup Dump Cake Delight Recipe

Peanut Butter Cup Dump Cake Delight is a simple yet irresistible dessert that combines rich chocolate and creamy peanut butter layers. This no-fuss cake comes together quickly with pantry staples, making it perfect for any occasion when you want a sweet treat without the hassle.

Ingredients

• 1 box chocolate cake mix (devil’s food or any chocolate variety)
• 1 cup peanut butter (creamy or crunchy; creamy for smoother layers)
• 1/2 cup melted butter (real butter recommended)
• 1 1/2 cups milk (whole milk preferred for richness)
• 1 cup mini peanut butter cups (no chopping needed)
• 1/2 cup chocolate chips (semi-sweet or milk chocolate)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. Step 2: Let the peanut butter sit at room temperature for 30 minutes. Then spread it evenly across the bottom of the prepared baking dish using a butter knife or offset spatula.
3. Step 3: In a large bowl, combine the chocolate cake mix, melted butter, and milk. Whisk until smooth but avoid overmixing; small lumps are fine. The batter should be thick but pourable.
4. Step 4: Pour the chocolate batter over the peanut butter layer, spreading it gently for even coverage.
5. Step 5: Sprinkle the mini peanut butter cups and chocolate chips evenly over the top. They will melt slightly into the batter while baking.
6. Step 6: Bake for 35-40 minutes, until the edges pull away from the pan and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
7. Step 7: Let the cake cool for at least 15 minutes before slicing to allow the layers to set and make serving easier.

Tips & Variations

• Allow your peanut butter to soften at room temperature to make spreading easier and ensure a smooth layer.
• Swap mini peanut butter cups for chopped regular-sized cups if you can’t find mini ones.
• Use crunchy peanut butter if you prefer a little texture contrast in the fudgy layer.
• For extra fudginess, replace half of the milk with sour cream or buttermilk.

Storage

Store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices briefly in the microwave to revive the gooey texture. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Chocolate works best to complement the peanut butter, but you can experiment with other flavors like peanut butter or vanilla for a different twist.

Do I have to use mini peanut butter cups?

Mini peanut butter cups melt nicely, but you can chop regular-sized cups or use peanut butter chips as alternatives.

Peanut Butter Cup Dump Cake Delight Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

Peanut Butter Cup Dump Cake Delight is an irresistibly easy and decadent dessert featuring layers of creamy peanut butter, rich chocolate cake batter, and melty peanut butter cups topped with chocolate chips. This simple one-bowl dump cake is perfect for any occasion and comes together quickly with pantry staples, delivering a fudgy, gooey, and satisfyingly chocolatey treat.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Layer

• 1 cup creamy or crunchy peanut butter (room temperature)

Cake Batter

• 1 box chocolate cake mix (devil’s food recommended)
• 1/2 cup melted real butter
• 1 1/2 cups milk (whole milk preferred)

Topping

• 1 cup mini peanut butter cups
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. Spread Peanut Butter Layer: Take the room temperature peanut butter and spread it evenly over the bottom of the greased baking dish using a butter knife or offset spatula. Aim to cover the entire base for a fudgy ribbon effect in the final cake.
3. Mix Cake Batter: In a large mixing bowl, combine the chocolate cake mix, melted butter, and milk. Whisk together until smooth but don’t overmix; a few tiny lumps are okay. The batter should be thick yet pourable; adjust thickness by adding a splash of milk if too thick or a tablespoon of flour if too thin.
4. Assemble Cake: Pour the chocolate batter evenly over the peanut butter layer. Then sprinkle the mini peanut butter cups and chocolate chips evenly on top. They will sink slightly during baking creating pockets of melty goodness.
5. Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The cake is done when the edges pull away from the pan and a toothpick inserted comes out with moist crumbs but no wet batter.
6. Cool and Serve: Allow the cake to cool for at least 15 minutes before serving to let the layers set. Enjoy warm or at room temperature for maximum gooey delight.

Notes

• Let peanut butter sit at room temperature for 30 minutes before spreading for easier spreading.
• Use real butter melted for best flavor and texture.
• If you prefer crunchier texture, opt for crunchy peanut butter.
• Add a tablespoon of flour if batter is too thin to maintain desired consistency.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: peanut butter cup cake, dump cake, chocolate peanut butter dessert, easy cake recipe, layered dessert