I remember the first time I made this — it smelled like a candy shop and the family circled the pan the moment it came out of the oven. This Peanut Butter Cup Dump Cake is a no-fuss, ultra-decadent dessert that layers chocolate cake mix, peanut butter candies and a silky peanut butter sauce, then bakes into a gooey, spoonable treat. It’s perfect for potlucks, last-minute celebrations, or any night you want a dessert that tastes like a candy bar without the fuss.
Why you’ll love this dish
This dump cake is ridiculously easy and delivers big on flavor. No mixing bowl, no electric mixer — you assemble everything in a 9×13 pan and let the oven do the work. It’s ideal when you want something rich and crowd-pleasing with minimal prep.
- Quick: about 10 minutes assembly, 35–40 minutes baking.
- Budget-friendly: uses pantry staples plus candy for a luxury finish.
- Crowd-pleaser: kids and adults both love the chocolate + peanut butter combo.
- Flexible: swap candies, chips, or dairy to suit preferences.
"Everyone at the party asked for the recipe before dessert plates were even empty — pure comfort in one pan."
Step-by-step overview
Before you grab ingredients, here’s what happens: you spread dry chocolate cake mix in a greased pan, scatter peanut butter cups and chips over it, pour a warmed mixture of creamy peanut butter, evaporated milk and vanilla on top, drizzle melted butter, then bake until the edges are set and the center is lusciously gooey. Cool briefly, then serve warm with ice cream or whipped cream.
What you’ll need
- 1 box chocolate cake mix
- 2 cups mini peanut butter cups (or chopped regular-size cups) — or use chopped Reese’s cups
- 1 cup peanut butter chips
- 1/2 cup creamy peanut butter (smooth)
- 1 can (12 oz) evaporated milk (see notes for substitutions)
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- Optional: vanilla ice cream or whipped cream for serving
Notes and substitutions:
- If you prefer a thicker sauce, use a slightly smaller can of evaporated milk or add a tablespoon less.
- Sweetened condensed milk can be used for an ultra-sweet, fudgier finish (see FAQ for details).
- For a dairy-free version, use a dairy-free chocolate cake mix, dairy-free butter, and plant-based evaporated milk alternative.
Directions to follow
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Pour the dry chocolate cake mix evenly into the prepared dish. Do not stir; the dry mix forms the cake base and absorbs the liquid on top.
- Scatter the mini peanut butter cups and the peanut butter chips evenly over the cake mix. Aim for an even layer so every bite has candy.
- In a small saucepan over low heat, combine the creamy peanut butter, evaporated milk, and vanilla extract. Stir continuously until the mixture is smooth and pourable — about 2–3 minutes. Keep the heat low to prevent scorching.
- Pour the warm peanut butter mixture evenly over the cake mix and candy layers. Try to cover the surface so the dry mix soaks up the liquid uniformly.
- Drizzle the melted butter evenly across the top. Small pools of butter are fine — they help create the crisp edges.
- Bake for 35–40 minutes. The edges should be set and bubbly; the center will remain a bit gooey — that’s how you want it. If you prefer a firmer center, bake a few minutes longer, checking frequently.
- Let the dump cake cool for at least 15 minutes before serving so layers settle. Serve warm with vanilla ice cream or whipped cream, if desired.
Best ways to enjoy it
Serve warm from the pan with a scoop of vanilla ice cream — the hot-and-cold contrast is irresistible. For a party, spoon into bowls and top with:
- Flaky sea salt and a drizzle of melted chocolate for a gourmet touch.
- Toasted chopped peanuts for crunch.
- A scoop of coffee ice cream for an adult twist.
This cake also pairs nicely with black coffee or a bold stout beer to cut through the sweetness.
How to store & freeze
- Refrigerator: Cover the pan tightly with plastic wrap or transfer portions to an airtight container. Keeps 3–4 days in the fridge.
- Reheat: Warm single servings in the microwave for 20–40 seconds, or reheat the whole pan in a 325°F (160°C) oven for 10–15 minutes until warmed through. If frozen, thaw overnight in the fridge before reheating.
- Freezing: Wrap tightly with two layers of plastic and a layer of foil, or freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
Food-safety note: once served, don’t leave the cake at room temperature for more than 2 hours if it will be kept for later, especially if topped with ice cream or whipped cream.
Pro chef tips
- Don’t stir the dry mix: leaving it as-is ensures it absorbs the liquid and creates that signature dump-cake texture.
- Warm the peanut butter mixture gently. If it’s too hot, it can melt candies aggressively and make the top overly greasy. Low and slow is the trick.
- Distribute candy evenly. Press large chopped cups slightly into the mix so they don’t all sink to one side.
- Use good-quality peanut butter chips and peanut butter — flavor matters in a recipe with few ingredients.
- If the edges brown too quickly, tent loosely with foil and continue baking until set.
Creative twists
- Salted caramel swirl: drizzle salted caramel over the peanut butter layer before baking for a salty-sweet finish.
- Double-chocolate: use dark chocolate chips instead of peanut butter chips for deeper chocolate flavor.
- Nut-free option: use sunflower-seed butter and allergy-friendly chocolate cups (check labels) to adapt for nut allergies.
- Peanut butter cookie crust: sprinkle crushed peanut butter cookies under the cake mix for extra crunch.
- Mini pots: bake in individual ramekins for single-serve presentations; reduce baking time by 5–10 minutes.
Your questions answered
Q: How long does this take from start to finish?
A: Plan for about 10 minutes prep and 35–40 minutes baking — roughly 50 minutes total including a short cooling period.
Q: Can I use sweetened condensed milk instead of evaporated milk?
A: Yes. Sweetened condensed milk will make the dessert much sweeter and denser — think candy bar fudge. If using it, consider reducing the amount of peanut butter slightly or serving with tart toppings (like salted caramel) to balance sweetness.
Q: Can I make this ahead of time?
A: You can assemble and refrigerate the pan (covered) for up to 24 hours before baking; allow an extra few minutes in the oven if chilled. For longer storage, bake, cool, and freeze as directed above.
Q: Is this safe for kids?
A: Yes, but be cautious with very young children due to the richness and candy pieces — cut into kid-friendly portions and let it cool slightly before serving.
Q: How can I make it less sweet?
A: Use a dark cocoa or “less sweet” chocolate cake mix, swap to bittersweet chips, or add a sprinkle of flaky sea salt and unsweetened cocoa nibs for contrast.
Conclusion
If you want to compare different takes or get more visual step photos, this version inspired by classic dump-cake methods is similar to what you’ll find in other popular write-ups like the one at Peanut Butter Cup Dump Cake and Chocolate Peanut Butter Dump Cake – Mom Loves Baking. Both links are great for variations and serving ideas if you want to experiment further. Enjoy — and prepare for requests to make it again.
Peanut Butter Cup Dump Cake
Ingredients
Main Ingredients
- 1 box chocolate cake mix
- 2 cups mini peanut butter cups (or chopped regular-size cups) You can also use chopped Reese’s cups.
- 1 cup peanut butter chips
- 1/2 cup creamy peanut butter (smooth)
- 1 can (12 oz) evaporated milk See notes for substitutions.
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- optional vanilla ice cream or whipped cream for serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Pour the dry chocolate cake mix evenly into the prepared dish. Do not stir; the dry mix forms the cake base and absorbs the liquid on top.
- Scatter the mini peanut butter cups and the peanut butter chips evenly over the cake mix.
- In a small saucepan over low heat, combine the creamy peanut butter, evaporated milk, and vanilla extract. Stir continuously until smooth and pourable — about 2–3 minutes.
- Pour the warm peanut butter mixture evenly over the cake mix and candy layers.
- Drizzle the melted butter evenly across the top.
Baking
- Bake for 35–40 minutes. The edges should be set and bubbly, while the center remains gooey.
- Let the dump cake cool for at least 15 minutes before serving.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream, and consider toppings like flaky sea salt, toasted chopped peanuts, or a scoop of coffee ice cream.
